Butter Natural Flavouring
Also known as: natural butter flavour
Natural butter flavorings often include diacetyl, which is GRAS for ingestion but linked to severe lung disease (bronchiolitis obliterans, 'popcorn lung') in workers with high inhalation exposure. Dietary intake at typical levels is not associated with this risk.
What it is
Concentrated flavor compounds from butter or butter-mimicking molecules (often diacetyl, acetoin) labeled as 'natural flavor.'
Imparts buttery taste without using actual butter.
Why it's flagged
- May contain diacetyl; dietary exposure is GRAS and not linked to harm (inhalation hazard is occupational, not dietary)
What regulators actually say
"Workers exposed to flavoring chemicals such as diacetyl and 2,3-pentanedione have developed severe, irreversible lung disease (obliterative bronchiolitis)."
Regulatory status
United States — FDA
GRAS as natural flavor (21 CFR 101.22)
European Union — EFSA
Permitted as natural flavoring
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