Citric acid is not as healthy as it sounds. Yeah… it’s not sourced from lemons and oranges… Conventional citric acid used in food and medicine is sourced from the fermentation process of lab grown black mold, Aspergillus niger. Though considered safe by the FDA, some people with allergies to A. niger, weakened immune systems, or chronic illnesses may want to avoid it or use it in small amounts.

Before the microbial production method, citric acid was extracted from citrus fruits. However, the fermentation process with A. niger is more cost-effective, which is why it’s the dominant method today.

Unfortunately, we are using this conventional citric acid. We are looking for a citric acid supplier who extracts it from actual citrus fruits, however they are hard to find. We already spend multiples of what our competitors spend on their ingredients i.e., dates instead of corn syrup/sweeteners and glass bottles instead of plastic to avoid microplastics and we’re not stopping until we are as confident in ALL our ingredients.