Panini, the vocabulary you use puts us on very different wavelengths. You like "outing", "responsible", "acknowledge mistake". This is not the language of science, of information. It is the language of accusation. That's what bothers some people.
I would ideally like to know the exact composition of everything I inhale or ingest. And full toxicology on every element. But I recognize that the difficulties are TRULY enormous. My personal reaction is to try to get enough data and understanding to make informed decisions, even if I can't get complete detailed lists of ingredients. I have tried to show why Black vs. White lists, or "outing", or blame, strike me as a waste of time, unfair and incapable of keeping up with the facts. The Diacetyl-free-vendors list, for instance, is obsolete and irrelevant.
As of today, there are three compounds we know of that can give that thick buttery taste thats used so widely: diacetyl and acetyl propionyl (that are diketones) and acetoin. New ones may be discovered or created in the future, but for now, that's it. We have learned that the diketones are quite toxic.
I will certainly be keeping an eye open for toxicology reports on acetoin, to know if that might be a safer "buttery" substitute. If the animal tests suggest acetoin is far safer, I will be pushing for replacing all diketones like diacetyl and acetyl propionyl with acetoin. THAT would be appropriate pressure. If any results suggest acetoin is just as damaging, all the food companies and flavoring makers will be scrambling to find better substitutes, but until there is one that doesn't obliterate rat airways at say 350 ppm, I will aim to avoid all buttery flavors, just as I am doing now.
The kind of information I want from the flavorists right now is whether e.g. English Toffee, or Waffle, or Cheesecake, are "buttery" flavors, likely to be using a lot of diketones, or not. Although all flavorings should be viewed with suspicion, the diketones are at the top of my villain list, for good reason, I think. I'm more interested in that sort of information than compiling black or white lists, because then I can make my own decisions.