It should also be worth mentioning that the alternative flavourings ( the Diacetyl free ones) also seem to cause the same problems as ones containing diacetyl. (All creamy flavours potentially)
It seems like the food industry is going the same way as the designer drugs industry, whereby a certain chemical/substance faces opposition (in the form of public outcry over health issues or becomes illegal), so they just circumvent the opposition by subtly changing the chemical composition and renaming it. This process then gets repeated.
I am not saying this is necessarily what is happening with Diacetyl free flavourings, but it is a distinct possibility considering the furore over popcorn lung a few years back.
Popcorn lung: Diacetyl replacements may also carry risks
Except for butyric acid; I looked it up too, and all I can find for potential side effects for it is "possible irritation," which seems quite benign compared to "possible lung destruction."
Andria