Someone asked what ethoxyquin is.  I happen to be studying food science in
school and thought I could clear some things up.  Ethoxyquin is a synthetic
antioxidant used to prevent lipid (fat) oxidation resulting in rancidity.
There has been a movement in many food markets to replace it with a more
natural antioxidants, which is why the Iams has switched to citric acid and
tocopherols.  I don't know which tocopherols are being used, but some are
found in rosemary extracts and have found to be quite effective.  I hope
this clears some things up.
[Posted in FML issue 2848]