Our products are best used within two years of the date of manufacture, which is printed on every bottle.

Our products do not contain proteins, fats, or carbohydrates in quantities that would provide any caloric or nutritional value in a standard serving and are exempt from the Nutrition Facts Table and Labeling Requirements. Click here for more information about our ingredients.

All of our flavours are manufactured using FEMA GRAS synthetic flavour materials and/or food grade essential oils. Our flavours may contain pharmaceutical grade propylene glycol, water, sunflower oil, vegetable oil, or triacetin. Ingredients vary per flavour, depending on whether they are oil or water soluble. Our products do not contain:

• any ingredients of animal origin
• Ethanol
• high intensity sweeteners or bulk sweeteners
• monosodium glutamate (MSG) 
• Genetically modified organisms (GMOs).

And are free of the following common allergenic compounds:

• Crustaceans and molluscs
• Eggs
• Fish
• Gluten
• Milk
• Mustard
• Peanuts
• Sesame
• Soy
• Sulphites
• Tree Nuts
• Wheat and Triticale

Salts such as sodium chloride (NaCl), trigger taste cells when sodium ions (Na+) enter through ion channels on microvilli at the cell’s apical, or top, surface. The accumulation of sodium ions causes an electrochemical change called depolarization that results in calcium ions (Ca++) entering the cell. The calcium, in turn, prompts the cell to release chemical signals called neurotransmitters from packets known as vesicles. Nerve cells, or neurons, receive the message and convey a signal to the brain. Taste cells repolarize, or “reset,” themselves in part by opening potassium ion channels so that potassium ions (K+) can exit.

Acids taste sour, because they generate hydrogen ions (H+) in solution. Those ions act on a taste cell in three ways: by directly entering the cell; by blocking potassium ion (K+) channels on the microvilli; and by binding to and opening channels on the microvilli that allow other positive ions to enter the cell. The resulting accumulation of positive charges depolarizes the cell and leads to neurotransmitter release.

Sweet stimuli, such as sugar or artificial sweeteners, do not enter taste cells but trigger changes within the cells. They bind to receptors on a taste cell’s surface that are coupled to molecules named G-proteins. This prompts the subunits (a, b, and g) of the G-proteins to split into a and bg, which activates a nearby enzyme. The enzyme then converts a precursor within the cell into so-called second messengers that close potassium channels indirectly. Just as important as ingesting the appropriate nutrients is not ingesting harmful substances. The universal avoidance of intensely bitter molecules shows a strong link between taste and disgust. Toxic compounds, such as strychnine and other common plant alkaloids, often have a strong, bitter taste. In fact, many plants have evolved such compounds as a protective mechanism against foraging animals. The sour taste of spoiled foods also contributes to their avoidance. All animals, including humans, generally reject acids and bitter-tasting substances at all but the weakest concentrations. The intense reactions of pleasure and disgust evoked by sweet and bitter substances appear to be present at birth and to depend on neural connections within the lower brain stem.

The strong link between taste and pleasure—or perhaps displeasure—is the basis of the phenomenon of taste-aversion learning. Animals, including humans, will quickly learn to avoid a novel food if eating it causes, or is paired with, gastrointestinal distress.