Castoreum, a substance from beavers’ castor sacs, has historically been used as a flavoring agent in foods, particularly for vanilla and raspberry tastes. While it’s rare in modern food production due to its high cost, it’s still found in some products labeled as “natural flavoring.” The FDA considers it safe in small amounts, though its use has decreased due to rising consumer awareness and concerns sparked by public figures like Jamie Oliver. Despite its musky odor, it’s been valued for enhancing flavors, though transparency in ingredient labeling has become a focus.
