Since it has been stated your flavors do not contain diacetyl, aceytyl propionyl, or any other chemicals; how do you get the flavor in Custard’s Last Stand for example, particularly the custard flavor? I see in the ingredients you use wild crafted botanical ‘extracts’ which I would think is probably for things like the vanilla, but I also see you add organic ‘flavorings’ as well. Even if these flavorings are from a natural source and not synthetic does that mean it can still contain some of the similar compounds of concern in the diketone family (diacetyl etc) responsible for those types of flavors?? Or is there some other way of achieving these types of flavors like custard for example without relying on extracts or flavorings that have these flavor compounds?
Kind greetings! Now you are thinking, we like it!
Yes, a lot of those chemicals can also occur in nature! Blueberries for example naturally produce Diacetyl. However all of our flavors are independently and routinely tested for these chemicals to ensure they are not present in our ingredients or finished products. The compounds you mention are not needed for ANY flavoring. There is nothing special about Custard’s Last Stand that would require it to have those chemicals. We have no idea why people would use them in anything, same with Vitamin E oil, or other junk you hear about from the media. None of these things enhance the flavor (makes it worse we think) or are needed for preservation, so we don’t get it. Maybe we are just too Kind to understand or maybe the competitors are just not taking the time to remove these chemicals.
Check our website for lab tests or email us for a specific flavor!