Bell Flavors and Fragrances has responded to concerns over the use of diacetyl in popcorn by developing butter flavors that are free from the additive.
Bell's butter flavors are based on chemicals already used by Bell with FEMA GRAS approval, and come in six forms. There are liquid forms, both water soluble and oil soluble, and a dry form, with natural and artificial alternatives.
"Everybody always talks about natural products because of the strong consumer demand for them," said Simon Poppelsdorf, vice president of Bell Flavor's R&D division.
"However, demand continues for artificial chemicals because these are substantially cheaper."
Bell's flavors can be applied in the same way as diacetyl.
Diacetyl, an artificial butter flavoring used in popcorn, pastries, frozen foods and candies, has been repeatedly linked to the debilitating lung disease bronchiolitis obliterans syndrome (BOS), otherwise known as 'popcorn lung', in workers at popcorn plants.
Read the full FoodNavigator-USA.com story here.
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