A flavouring is a substance added to food to affect, adjust or enhance its flavour. This definition follows Article 3(3) of Circular 24/2019/TT-BYT, which places flavourings among food additives. Flavourings have no INS number: the Codex numbering system CAC/GL 36-1989 does not include flavourings.
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Under Article 3(3) of Circular 24/2019/TT-BYT, flavourings do not include substances that only make food sweet, sour or salty, such as sugar, vinegar or table salt, and do not include flavour enhancers. Flavour enhancers are additives with an INS number in the Codex system CAC/GL 36-1989, for example INS 621 (E621); flavourings have none.
Under Article 5(4) of Circular 24/2019/TT-BYT (as amended by Circular 17/2023/TT-BYT), a flavouring used in food must be on one of three lists: flavourings that JECFA has evaluated and found of no concern at the expected intake or within an ADI; flavourings on the GRAS list of the US Flavor and Extract Manufacturers Association (FEMA); or the food flavourings of the European Union.
The Yenzo app reads two entries: “natural flavouring” and “artificial flavouring”, each with its own level in Yenzo's public scoring method, as the two rows on this page show. A label that writes only “flavouring”, without saying natural or artificial, counts as an artificial flavouring.
Updated 28 October 2026
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