Vanillin is produced from alkaline oxidation treatment of acetovanillone or acetovanillone-rich internal waste streams of lignin processes without the need for utilizing nitrobenzene as an oxidizing agent.
Yeah, sounds just like tree sap
Ever ate buttered popcorn at the movie theater? Anything with Blue Lake, Yellow 5, Red 40, anything with BHT or BHQ?
if not then kudos.
Besides, ingedient listings always say "Artificial Flavor" or "Vanillin" if it is used instead of vanilla.