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@roxane.kouassi39:

Roxane Kouassi
Roxane Kouassi
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Monday 24 August 2026 11:33:22 GMT
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cancelled💀 #🤍
cancelled💀 #🤍
Exploring Disney in my Padme cosplay @Tina 💙🤍 #viral #foryou #disneyland #disneybound #starwarsnite #OOTD #disneytiktok
Exploring Disney in my Padme cosplay @Tina 💙🤍 #viral #foryou #disneyland #disneybound #starwarsnite #OOTD #disneytiktok
#FotoRandom #CapCut
#FotoRandom #CapCut
Make a lightup flame with me! These will go on gloves (or something) for my kid’s Lumiere costume. Let me know which version you like better when you see version 1 and 2 side by side at the end. I’m thinking more layers of the orange and yellow could improve bersion 2, and I like its more simple shape. #cosplay #diyprops #diycosplay #halloweencostumediy #lumierecosplay #dollartreediy
Make a lightup flame with me! These will go on gloves (or something) for my kid’s Lumiere costume. Let me know which version you like better when you see version 1 and 2 side by side at the end. I’m thinking more layers of the orange and yellow could improve bersion 2, and I like its more simple shape. #cosplay #diyprops #diycosplay #halloweencostumediy #lumierecosplay #dollartreediy
Less than 1% of the world's vanilla flavour comes from actual vanilla beans. 85% is synthetic vanillin — manufactured from guaiacol, a petrochemical precursor derived from crude oil. Phenol is extracted from coal tar, converted to guaiacol in a lab, then synthesised into the compound that flavours your ice cream, chocolate, cookies, and cereal. The ice cream and chocolate industries alone consume 75% of the global supply. Synthetic vanillin costs $10 per kilogram. Real vanilla costs hundreds. The industry chose petroleum. American chocolate doubles down. Hershey's uses vanillin — petroleum-derived — instead of real vanilla. It uses a process called lipolysis that produces butyric acid — the same compound found in vomit and parmesan — giving American chocolate its signature sour, tangy aftertaste that Europeans describe as
Less than 1% of the world's vanilla flavour comes from actual vanilla beans. 85% is synthetic vanillin — manufactured from guaiacol, a petrochemical precursor derived from crude oil. Phenol is extracted from coal tar, converted to guaiacol in a lab, then synthesised into the compound that flavours your ice cream, chocolate, cookies, and cereal. The ice cream and chocolate industries alone consume 75% of the global supply. Synthetic vanillin costs $10 per kilogram. Real vanilla costs hundreds. The industry chose petroleum. American chocolate doubles down. Hershey's uses vanillin — petroleum-derived — instead of real vanilla. It uses a process called lipolysis that produces butyric acid — the same compound found in vomit and parmesan — giving American chocolate its signature sour, tangy aftertaste that Europeans describe as "off." And the chocolate itself only requires 10% cocoa to legally be called chocolate in the US. The EU requires 25%. Manufacturers replace cocoa butter with PGPR and vegetable oils to cut costs further. So the vanilla is petroleum. The chocolate is 90% not chocolate. The flavouring is synthetic. The cocoa butter is replaced. And the aftertaste comes from a chemical also found in stomach acid. Your chocolate bar is a petroleum-flavoured, cocoa-deficient product engineered to taste like something it's not. Real chocolate with real vanilla exists. It just costs more than $1.50. Scanned on the Exposr app


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