Under Circular 24/2019/TT-BYT, Article 3 clause 3, a flavouring is a substance added to food to impart, modify or enhance its flavour. Under Codex CXG 66-2008, natural flavouring substances are obtained by physical, enzymatic or microbiological processes from material of plant or animal origin.
Under Circular 24/2019/TT-BYT, Article 5 clause 4, flavourings used in food include flavourings on one of these lists: those "evaluated by JECFA and determined safe at the expected intake or at the acceptable daily intake (ADI)"; those "recognised as safe (GRAS) issued by the Flavor and Extract Manufacturers Association of the United States (FEMA)"; and "the flavourings for food of the European Union issued by the European Parliament and the Council" (translated from the Vietnamese text).
Under Codex CXG 66-2008, natural flavouring substances are obtained by physical processes (for example distillation and solvent extraction), or by enzymatic or microbiological processes, from material of plant or animal origin. Natural flavouring complexes are preparations containing such substances, including essential oil, essence, extractive, protein hydrolysate, distillate, or a product of roasting, heating or enzymolysis.
Under Codex CXG 66-2008, natural flavouring substances are obtained from plant or animal material by physical, enzymatic or microbiological processes, while synthetic flavouring substances are formed by chemical synthesis.
When the ingredient list says "hương liệu tự nhiên" or "natural flavouring" (including the spelling "natural flavor"). If a label says only "hương liệu" or "flavouring" without "tự nhiên" or "natural", Yenzo counts it as artificial flavouring.
Updated 29 October 2026
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