Flavor Enhancers

Flavor enhancers are substances added to food to intensify or modify its existing taste and aroma. They can be naturally occurring compounds or synthetically produced. Many are derived from amino acids or nucleotides.

Manufacturers add flavor enhancers to boost the savory, umami, or sweet taste of foods without adding significant salt or sugar. They are commonly found in processed foods like soups, sauces, snacks, and savory mixes to make them more appealing to consumers.

In the US, many flavor enhancers are Generally Recognized As Safe (GRAS) by the FDA or approved food additives. International bodies like JECFA and EFSA have evaluated them, and in some cases, set acceptable daily intakes. While generally considered safe at typical consumption levels, some individuals report sensitivities to certain flavor enhancers, such as headaches or flushing, though scientific evidence for these reactions is mixed.