Which would be only marginally more specific. Humans have been eating "artificial", "synthetic" foods for thousands of years, and all of these things are made from "natural" ingredients because matter can't be conjured from thin air. Can you really come up with a test to distinguish between a just-invented stabilizing agent with unknown long-term effects on health and, say, flour?
Have you ever had a look at the ingredients in non-dairy creamer: http://foodconstrued.com/2011/01/cream-in-my-coffee/