artificial flavors

Do condescending "food experts" make you feel like a war criminal for eating a so-called "unhealthy snack?" If so, there's a pretty good chance they're pontificating about something like a Twinkie. Or maybe a Pop-Tart. Is a Pop-Tart a food? A lab creation? Or a death sentence? All the yummy answers are here!
Of all the world's problems, arguably the most pressing is "which Tootsie Pop flavor is the most natural?" Another would be "why is Dr. Oz's head in that picture?" A lesson on artificial flavors and people.
An Illinois woman is suing Kellogg's for substituting pear and apple for strawberry in Strawberry Pop-Tarts. I examine the earth-shattering ramifications of this crucial lawsuit.
A vanilla-obsessed lawyer is suing 110 companies because they claimed "vanilla" on labels while using ... "vanilla." Also, HuffPost needs a chemistry lesson. And anal glands from beavers. Let's not kid ourselves: You know you're going to read this. Why fight it?
In these sensitive times, stereotypes are a big no-no. Hopefully, this doesn't apply to chemicals, because there is one group of them called esters. They smell really nice, even though the two components that combine to form esters can smell like foot odor or vomit. A stinky chemistry lesson. Hold your nose and read.
The plaintiffs claim that Ocean Spray lied about not using artificial flavors, and the only restitution is for the company to hand over a big bag of money. How big? Very big. They want a jury to award them "statutory, compensatory, treble, and punitive damages." That's all due to a technicality that hasn't affected their lives one iota.
This plant-based chemical is found in a number of growths, especially spearmint and caraway, and it's commonly used to flavor foods. In addition, there's an interesting chemical factoid here: Carvone actually comes in two almost-identical forms, which have different scents and flavors. Welcome to stereo-chemistry. 
The American Council on Science and Health, since 1978 America's premiere pro-science consumer advocacy non-profit, is pleased to announce our new book, "Natural and Artificial Flavors: What's the Difference?", in order to combat growing confusion about health issues related to food. During the last decade, it has become increasingly fashionable to tout "natural" on product labels. It isn't just fringe companies that prey on the chemophobia evident among less-informed members of the public, larger brands have also been exploiting consumers in this fashion.