When you enjoy a scoop of vanilla ice cream or a drizzle of strawberry syrup, you probably assume the flavors come from natural sources like vanilla beans or strawberries. But there’s a chance you’ve consumed something far more unusual without even knowing it—castoreum, a secretion from beavers.
Castoreum is obtained from the castor sacs near the anal glands of beavers. It has a sweet, musky scent that makes it a popular choice for enhancing flavors in food, perfumes, and even medicines. However, you won’t find “castoreum” listed on ingredient labels. Instead, it’s often hidden under the term “natural flavorings.”
The FDA considers castoreum safe for consumption, and the amounts used in food are minimal. However, its use in the food industry is rare today. Harvesting castoreum is a labor-intensive and expensive process, and it doesn’t meet kosher certification standards. As a result, most food companies prefer more practical alternatives.
Flavor scientist Gary Reineccius from the University of Minnesota explains that castoreum is not a feasible option for large-scale food production. “You can’t farm beavers for their secretions,” he says. “It’s just not practical.” Instead, food manufacturers rely on synthetic or plant-based compounds to create familiar flavors.
Castoreum has a long history of use beyond food. It has been used in traditional medicine to treat ailments like fevers and stomach disorders, and even in cosmetics for its pleasant scent. Interestingly, it contains salicylic acid, the same compound found in aspirin, which has pain-relieving properties.
So, should you be concerned about castoreum in your food? Probably not. As Reineccius points out, “Food companies will use anything else to create flavors if they can.” In other words, your favorite vanilla or strawberry treats are likely free of this unusual ingredient.
