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The prestigious food safety journal, Food and Chemical Toxicology, has accepted for publication an article from Burdock Group titled: “Our unrequited love for natural ingredients” by George A. Burdock, Ph.D., and Wendan Wang, Ph.D.  The article provides a summary of how naturals have been approved for use in food without the benefit of scientific testing comparable to that required for synthetic chemicals or single chemical fermentation products.  The article also discusses t

The presumed safety of natural substances compared to synthetic (or artificial) food ingredients, has created a rush to “all natural” and “clean labels” that has become a tsunami over the last decade.  This clamor for naturals is to avoid the use of multi-syllabic chemical names on the label, but to also in a clever and indirect way assure consumers they are getting something safer than an artificial ingredient because it was presumably vetted by nature.  Or, possibly the equ