The vomit taste comes from butyric acid, I believe - which seems to be a breakdown product of milk:
The process is a company and trade secret, but experts speculate that the milk is partially lipolyzed. This produces butyric acid, a compound found in substances such as Parmesan cheese which stabilizes the milk from further fermentation. This flavor gives the product a "tangy" taste that the US public has come to associate with the taste of chocolate …
My understanding was that butyric acid was a byproduct of the overall process. I am not an expert at all though, so thanks for the correction.
I think that just further reinforces the point though, that the market doesn't correct for a (generally regarded) subpar product, on its own. It requires external influence; whether it be regulatory, cultural, health-based, etc.
The process is a company and trade secret, but experts speculate that the milk is partially lipolyzed. This produces butyric acid, a compound found in substances such as Parmesan cheese which stabilizes the milk from further fermentation. This flavor gives the product a "tangy" taste that the US public has come to associate with the taste of chocolate …