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Flavoring

Potentially Harmful

What are Flavouring Agents? What do FSSAI Regulations say?

The GRAS provision - The FEMA GRAS program and the safety and regulation of flavors in the United States

We are what we eat: Regulatory gaps in the United States that put our health at risk

Food-Induced Anaphylaxis: Role of Hidden Allergens and Cofactors

SITM - Harvard University - Vanillin

The Flavor Rundown: Natural vs. Artificial Flavors

Fruit Juices from Concentrate (Grape 38%, Apple 12%, Blackberry 2%, Sloe 2%), Carbonated Spring Water (44%), Acid (Citric Acid), Botanical Extracts (Blackthorn, Hawthorn, Snakeroot (Senega), Wormwood), Natural Colour (Anthocyanins), Natural Blackberry Flavouring with other Natural Flavourings, Vitamins (C, Niacin, Thiamin, B6, Riboflavin, B12).

Natural Flavor

Questionable

https://www.ewg.org/foodscores/content/natural-vs-artificial-flavors/

Synthetic ingredients in Natural Flavors and Natural Flavors in Artificial flavors

Citric Acid

Pub Med - Potential role of the common food additive manufactured citric acid in eliciting significant inflammatory reactions contributing to serious disease states: A series of four case reports

Potential role of the common food additive manufactured citric acid in eliciting significant inflammatory reactions contributing to serious disease states: A series of four case reports

PURDEYS EDGE 250ML CAN

PURDEYS EDGE 250ML CAN

Non Alcoholic Beverages Ready to Drink

Ingredients

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