Artificial Flavour: Nutrition, Pros & Cons
Artificial flavours are chemically synthesized compounds designed to mimic natural tastes. Regulated for safety by FSSAI, they are widely used in the food industry to enhance palatability, though they offer zero nutritional benefit and are key markers of ultra-processed foods.
Health conditions
Pros
- Enhances sensory appeal and ensures consistent taste profiles in food products within FSSAI-regulated safety limits. [FSSAI]
Cons
- Commonly used in ultra-processed foods, which ICMR-NIN guidelines advise limiting to reduce the risk of chronic lifestyle diseases. [ICMR-NIN]
- Provides zero nutritional value, contributing empty sensory properties without vitamins, minerals, or macronutrients. [ICMR-NIN]
Key nutrients
- None — Artificial flavours do not contribute any essential vitamins, minerals, or macronutrients to the diet.