Ingredient

Flavor Enhancer

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Source
Unknown
Not yet classified by editors
Allergen
No
Role in food
Manufacturers use flavor enhancers to make foods taste richer, fuller, and more savory, a …

What it is

Flavor enhancers are substances added to food to intensify or modify its existing taste and aroma. They are often derived from natural sources like yeast extract or soybeans, or produced synthetically. These compounds work by stimulating taste receptors on the tongue, making food taste more appealing.

Why it's used

Manufacturers use flavor enhancers to make foods taste richer, fuller, and more savory, a sensation often described as 'umami.' They are commonly found in processed foods such as soups, sauces, snacks, seasonings, and canned goods to improve their palatability.

Health notes

Flavor enhancers like monosodium glutamate (MSG) are generally recognized as safe (GRAS) by the FDA when consumed in typical amounts. Some individuals report sensitivity to MSG, experiencing symptoms like headaches or flushing, though scientific studies have not consistently linked these symptoms to MSG consumption at normal dietary levels. International bodies like JECFA and EFSA have evaluated flavor enhancers and established safety guidelines.

Allergen info

Some flavor enhancers can be derived from major allergens like soy or wheat. For example, hydrolyzed vegetable protein, a source of MSG, may be derived from soy or wheat. Consumers should check product labels for specific allergen information.

Products containing Flavor Enhancer

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Last updated: September 28, 2026

Note: This site presents label data from USDA FoodData Central for general information. It is not medical advice. Check the package label; formulations change.