Two years ago, Orville Redenbacher soared from the graveyard and announced in weeks of TV ads that his popcorn was now free of diacetyl. That's the chemical in artificial butter flavoring that has been blamed for sickening hundreds of workers, killing a handful and destroying the lungs of at least three microwave popcorn addicts. Almost every other popcorn maker followed suit.
But now, government health investigators are reporting that the "new, safer, butter substitutes" used in popcorn and others foods are, in some cases, at least as toxic as what they replaced.
Even the top lawyer for the flavoring industry said his organization has told anyone who would listen that diacetyl substitutes are actually just another form of diacetyl.
So what is the Obama administration going to do about it? Nothing meaningful, at least for a year, it said this week, stunning unions, members of Congress, public health activists and physicians who have pleaded for government action to protect workers and consumers from the butter flavoring.
"We've been very clear to flavor manufacturers, food companies and regulators that these so-called substitutes are diacetyl," said John Hallagan, general counsel for the Flavor and Extract Manufacturers Association.
When diacetyl trimmer is in the presence of heat and water, it will release diacetyl. And butter starter distillate is not a substitute for diacetyl because it contains high concentrations of diacetyl. However, it is considered a natural material, which is a boon to companies that wish market their food items with the "natural" label, Hallagan said in an interview from Colorado.
Federal health investigators are raising questions about the safety of new butter substitutes used in popcorn.
Hallagan said that his trade association discouraged using these materials and calling their products "diacetyl-free."
But he added that his group "is not a regulator and has no legal authority to prohibit their use. That's up to the food manufacturers."
Those companies, citing competition, repeatedly refuse to discuss what they're using today to add the butter flavor to what they sell.
But, at their professional conferences, food scientists....
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