Cake
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    • So, having worked in a chemistry lab, I have a different view here. Any food additive (including colors and flavors), whether “natural” or “artificial” is typically highly chemically processed and removed from its origins. Either it’s isolated from a natural product or synthesized from other chemicals. The end result is is nutritionally equivalent (though not the emotional equivalent... since some people hate the word “artificial” while the same people might find out that “natural” means “from beetles.”)

      To me, shellac/confectioner’s glaze is probably a step down from honey but in the same boat. If you’re worried about harming insect, maybe stay away. But unless you’re eschewing all additives, this one is only distinct because it sounds grosser on paper. 🤷🏼‍♀️