Table 5.
Flavor Sources | US | UK | Australia |
---|---|---|---|
Fruit Juice | 68% | 65% | 68% |
Fruit | 80% | 79% | 81% |
Insects | 17% | 24% | 23% |
Chemicals | 9% | 9% | 11% |
Algae | 29% | 32% | 33% |
Vegetables | 73% | 76% | 81% |
Meat | 42% | 42% | 49% |
Flowers | 45% | 50% | 57% |
Beans | 49% | 49% | 54% |
Extracts | 46% | 42% | 43% |
Vitamins | 26% | 21% | 20% |
Minerals | 31% | 32% | 33% |
Animal Skins or Bones | 21% | 25% | 27% |
Roots | 49% | 48% | 56% |
Food Dyes | 11% | 13% | 14% |
Grains | 46% | 39% | 46% |
Clay | 9% | 11% | 12% |
Seaweed | 42% | 55% | 59% |
Beneficial Microorganisms | 10% | 14% | 15% |
Leaves | 41% | 45% | 54% |
Bark | 26% | 25% | 28% |