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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

Vegetable Oil

FOOD INDUSTRY - SOLVENTS FOR EXTRACTING VEGETABLE OILS

Use of dietary linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from the Sydney Diet Heart Study and updated meta-analysis

Cross-Sectional Associations between Dietary Fat-Related Behaviors and Continuous Metabolic Syndrome Score among Young Australian Adults

Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73)

Soybean Oil

https://academic.oup.com/endo/article/161/2/bqz044/5698148

Dysregulation of Hypothalamic Gene Expression and the Oxytocinergic System by Soybean Oil Diets in Male Mice 

https://www.sciencedaily.com/releases/2020/01/200117080827.htm

America's most widely consumed oil causes genetic changes in the brain

Health implications of high dietary omega-6 polyunsaturated Fatty acids

An Increase in the Omega-6/Omega-3 Fatty Acid Ratio Increases the Risk for Obesity

Healthy intakes of n-3 and n-6 fatty acids: estimations considering worldwide diversity

WATER, VEGETABLE OIL BLEND (SOYBEAN OIL, PALM OIL, PALM KERNEL OIL), CONTAINS LESS THAN 2% OF WHEY, SALT. VEGETABLE MONO & DIGLYCERIDES, POLYGLYCEROL POLYRICINOLEATE, POTASSIUM SORBATE AND CALCIUM DISODIUM EDTA (PRESERVATIVES), SOY LECITHIN, LACTIC ACID, NATURAL & ARTIFICIAL FLAVORS (INCLUDES MILK), VITAMIN A PALMITATE ADDED, BETA CAROTENE (COLOR).

PGPR

Questionable

Human studies on polyglycerol polyricinoleate (PGPR)

Assessment of the carcinogenic potential of polyglycerol polyricinoleate (PGPR) in rats and mice

Re-evaluation of polyglycerol esters of fatty acids (E 475) as a food additive

Diglycerides

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

39% VEGETABLE OIL SPREAD

Supervalu, Inc.

39% VEGETABLE OIL SPREAD

Butter & Spread

Ingredients

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