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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

SWEET CHOCOLATE (SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, ANHYDROUS BUTTER OIL, SOYA LECITHIN [EMULSIFIER], VANILLIN {ARTIFICIAL FLAVOR}), PEANUTS, SUGAR, PARTIALLY HYDROGENATED PALM KERNEL OIL, COCOA POWDER, WHEY, SORBITAN TRISTEARATE, SOY LECITHIN, SALT, ARTIFICIAL FLAVORS.

Palm Oil

Questionable

Palm olein increases plasma cholesterol moderately compared with olive oil in healthy individuals

FOOD INDUSTRY - SOLVENTS FOR EXTRACTING VEGETABLE OILS

Palm Oil Industry and Human Rights

Secondary forests offset less than 10% of deforestation-mediated carbon emissions in the Brazilian Amazon

Soy Lecithin

Update on vegetable lecithin and phospholipid technologies

Identification of IgE-Binding Proteins in Soy Lecithin

Traceability of genetically modified Roundup Ready soybean: A case study on sampling and analytical uncertainty along processing chain

Holiday Candy Corp, Inc.

CANDY STORE, CHOCOLATE DOUBLE DIPPED PECANS

Popcorn, Peanuts, Seeds & Related Snacks

Ingredients

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