Flavoring

Definition

Flavours are used as additives to enhance, modify the taste and the aroma in natural food products which may have been lost due to food processing.

Also Known As

Flavouring, Flavors, Flavourings

Health Impact

Flavors can be made with many chemicals, none of which are required to be disclosed on the product label, so it can be very hard to determine what harmful ingredients lie within them, especially for people with food allergies. Flavors derived from a specific ingredient likely only use chemicals available in that food, so are slightly more regulated. In general, flavors are created to make food more palatable, so they can be addictive, leading consumers to eat more without feeling full.

Sources

• The GRAS provision - The FEMA GRAS program and the safety and regulation of flavors in the United States

  Pub Med

• We are what we eat: Regulatory gaps in the United States that put our health at risk

  PLOS Biology

• Food-Induced Anaphylaxis: Role of Hidden Allergens and Cofactors

  Frontiers in Immunology

• The Flavor Rundown: Natural vs. Artificial Flavors

  Harvard University: Science In The News