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Natural Flavors

Artificial Flavors vs Real Ingredients

Food flavors used to be incredibly diverse. If you track down old cookbooks you really notice the incredible range of ingredients that used to go into food. (If you want to look into this directly a really interesting read is The Compleat Cook by W.M. It was originally printed in London in 1658 and covers ways to cook with a massive number of grains, spices, and animals, as well as including recipes for things like vinegar that most people now just pick up at the grocery store when needed. The whole thing is online for free at Project Gutenberg: http://www.gutenberg.org/ebooks/10520) In our modern world (and especially in the US) where more food is being manufactured by fewer companies, it only makes sense that the range of things you eat is decreasing.


Lip balms are usually flavored (though we do plan to offer an unflavored version) and choosing those flavors has been a project we’ve taken very seriously. The easy version is to go to a wholesaler of artificial flavors, pick up some strawberry banana and call it a day. But the easy way is kind of depressing. They taste artificial, flat, and just generally boring. There are so many unusual flavors that no one even thinks about anymore, and by obsessively using real botanicals we’re coming up with unique flavors that aren’t available any other way. Everything we’re making is totally free from artificial flavors. After working through dozens and dozens of combinations we’ve come up with some things we absolutely love. I’m really looking forward to announcing the range (which we’re so close to being able to do!)

Kris DeGraeve

About Kris

I use Twitter, I have a personal blog/portfolio, and I've recently started using Instagram, mostly for art, and upcoming HDYMT and Visual Provisions projects.

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