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Mustard and Assorted Goodness

What Makes Our Mustards Different? (part 2)

Posted on by zach

#2: We do not use additives of any kind.

Much of the packaged food industry uses additives – both artificial and “natural” – for a variety of reasons. Sometimes to preserve, sometimes to “stretch” the ingredients, and sometimes to influence color and/or texture. Xanthan gum, calcium disodium EDTA, sodium metabisulfite (E223), citric acid (E330), “natural flavors” (whatever those are). We don’t think any of those things need to be in mustard (or food for that matter), and we don’t have a desire to put them into our bodies. Our grandmothers never cooked with them, so why would we?

To preserve our mustard we use vinegar (our vinegars also add flavor). Even the “natural” additives – including xanthan gum and citric acid – are often derived from GMO corn and soy, when not manufactured artificially.

All of these additives have been deemed “safe” for consumption by the FDA (the FDA’s term is GRASGenerally Regarded As Safe). But so has diacetyl, the chemical additive used in artificial butter flavoring in popcorn, which both NIOSH and the CDC have deemed “associated with severe obstructive lung disease” (this is for the workers in the plant who are exposed to it at high levels, but does it make sense that we are putting this stuff in food at all?)

We will never put anything into our products that we would not normally use in our own kitchens, cooking for ourselves, our families, and our friends.

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One Response to What Makes Our Mustards Different? (part 2)

  1. Eileen says:

    Hi, just came across your site in my research on artisanal foods in the LA area. FYI – there was a case of someone getting ‘popcorn lung’ from inhaling microwave popcorn smells daily for years… let’s see,

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