Hazelnut, French vanilla, and Raspberry all sound natural enough. In reality there are very few coffee bean flavors that are truly natural. Some of these items may be safe enough, but I'm also sure that some of them are not the kind of chemical poisons I want MY liver filtering out of my system. I have also been told by flavor manufacturers that nut flavors are extremely difficult, if not impossible, to extract naturally and still get an acceptable taste. In addition to the chemical and health issues, there is the cross-contamination of flavors problem.
Coffee is a product that is very susceptible to aroma contamination.
Simply put, coffee will absorb and pass on any odor it is exposed to. This is one of the reasons why flavoring coffee beans works so well. Speciality coffee is like fine wine. Each coffee varietal and each blend has subtle tastes and aromas that make it what it is. Some people claim that the flavors will travel through the acrylic and contaminate the closed bins next to them over time.