You may have eaten it without realizing.

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Castoreum is a natural flavoring sometimes used in vanilla or strawberry-flavored products. However, it is neither a plant-derived ingredient nor a synthetic compound. Instead, it comes from the castor sacs of beavers, a glandular secretion that has been used for centuries in medicine, soaps, and even food. Despite this, you won’t find “castoreum” listed on ingredient labels for ice cream or strawberry syrup—it is typically categorized under the vague term “natural flavorings.”

Beaver Sac Secretion as a Vanilla Flavoring

That said, there’s no need to worry about how much castoreum you might have unknowingly consumed. The FDA considers it safe, stating that “a long historical use of castoreum extract as a flavoring and fragrance ingredient has resulted in no reports of human adverse reactions.” However, due to several factors, many food manufacturers avoid using it. For one, castoreum prevents products from being certified kosher. Additionally, harvesting beaver sac secretion is expensive and impractical.

“In the flavor industry, you need tons and tons of material to work with,” explains Gary Reineccius, a flavor chemist at the University of Minnesota. “It’s not like you can grow fields of beavers to harvest. There aren’t very many of them. So it ends up being a very expensive product—and not very popular with food companies.”

“Proud to Use Castoreum”

Likewise, Michelle Francl, a chemist at Bryn Mawr College, reassures consumers that the high cost of castoreum makes it highly unlikely to be secretly included in food products. Instead, vanilla orchids and other plant-based alternatives are far more practical and widely used.

However, castoreum does appear in niche products such as bäversnaps, a Swedish liquor. In such cases, its presence is openly advertised. Harvesting the substance involves trapping and killing beavers, removing their castor glands, drying them, and grinding them into a powder. Alcohol is then used to extract castoreum, much like how vanilla extract is derived from vanilla beans.

Historical and Medicinal Uses

Beyond flavoring, castoreum has a long history as a medicinal ingredient. It was once used to treat stomach issues, fevers, and even mental disorders. It was also a common ingredient in soaps, lotions, and even cigarettes, where it enhanced the naturally sweet aroma. Interestingly, castoreum contains salicylic acid, the same compound found in aspirin, which provides pain-relieving properties.

The substance was widely discovered during the peak of the fur trade, which nearly drove beavers to extinction in both North America and Eurasia. By the 16th century, European beavers had almost disappeared, and by the 19th century, North American beaver populations faced a similar fate.

How Beavers Use Their Sac Secretions

For beavers, sac secretions serve an essential role in their survival. They use them to mark their territory, with dominant males typically handling this task. Additionally, each beaver has a unique scent, allowing them to recognize family members. The secretion also helps waterproof their fur and keep their tails slick.

Your Vanilla Ice Cream is Safe

The vanilla-like scent of castoreum is largely due to a beaver’s diet of leaves, bark, and plant material. However, you can rest assured that food labeled with “natural flavorings” is unlikely to contain castoreum.

“If food companies can find anything else to substitute for vanilla or create a strawberry flavor, they will,” Reineccius says. “It actually isn’t very hard to make a basic strawberry flavor that you would recognize with just two compounds.”

In short, while castoreum has an interesting history, it is rarely, if ever, found in modern food products—so your vanilla ice cream is safe!

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