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Artificial Flavor

Potentially Harmful

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

Synthetic ingredients in Natural Flavors and Natural Flavors in Artificial flavors

Toxicity of synthetic flavorings, nature identical and artificial, to hematopoietic tissue cells of rodents

Assessment of Grape, Plum and Orange Synthetic Food Flavourings Using in vivo Acute Toxicity Tests

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

Maltodextrin

Added Sugar in the Diet

Pub Med - Sugar

Impact of sugar on the body, brain, and behavior

11 Reasons Too Much Sugar is Bad for You

Red 40

Artificial Food Colors and Attention-Deficit/Hyperactivity Symptoms: Conclusions to Dye for

Food Dyes: A Rainbow of Risk

Mechanisms of behavioral, atopic, and other reactions to artificial food colors in children

Color Additives Questions and Answers for Consumers

SUGAR, GELATIN, CONTAINS 2% OR LESS OF FUMARIC ACID (FOR TARTNESS), SODIUM CITRATE (CONTROLS ACIDITY), SALT, MALTODEXTRIN, RED 40, NATURAL AND ARTIFICIAL FLAVOR, DIMETHYLPOLYSILOXANE (PREVENTS FOAM).

Kingston Marketing Co

STRAWBERRY GELATIN DESSERT, STRAWBERRY

Gelatin, Gels, Pectins & Desserts

Ingredients

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