Anything that's listed as natural flavorings and is under 2% doesn't even have to be listed you try to find out what that natural flavoring is you're going to run into a wall and then you're going to go to run around but eventually you'll find out that the natural flavoring in ketchup is indeed Oxblood it comes from the Chinese recipe for the plum ketchup it's been in there since the beginning
Re: Any Food Chemists' here?
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