Want to Know What's in Pumpkin Flavoring? (Hint: Not Pumpkin)

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

Since we're already seeing Christmas lights and peppermint-flavored everything, it may already be too late to save anyone from the pumpkin flavored-deluge. But just in case you're still sucking down those PSLs (that's Pumpkin Spice Latte, for the non-Starbucks fans out there) and snacking on pumpkin-flavored almonds (which are a real thing now!), here's an inside look at what ingredients really makes up that precious pumpkin flavor.

And spoiler alert here, people, it's not pumpkins.

See also: 5 Metro Phoenix Pumpkin Treats To Try Before You Get Pumpkin-ed Out

The New York Times reports that sales of pumpkin-flavored food products are up 20 percent from last year and will account for some $290 million this year. According to Nielsen, we have those darn, lazy millennials to blame for the trend, since they're the ones snatching up these "limited-edition" products.

Anyway, Michael Moss went behind the scenes at Flavor & Fragrance Specialties in New Jersey, where he found up what really goes into the laboratory creation we know and love as pumpkin flavoring.

By the way, if you're looking for some authentic pumpkin flavor in your life, here are some easy instructions on how to puree a pumpkin -- and a whole bunch of pumpkin recipes from our Chow Bella contributors.

Follow Chow Bella on Facebook, Twitter, and Pinterest.

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in Phoenix.


Join the New Times community and help support independent local journalism in Phoenix.