Chicken Flavouring
Generic 'flavouring' umbrella terms do not specify the underlying components, which may include flavor enhancers, hydrolyzed proteins (potential MSG/glutamate sources), and undeclared allergens. This lack of transparency warrants a moderate tier for generic flavor labels.
What it is
A generic term for flavor preparations imparting chicken aroma/taste; may include hydrolyzed proteins, yeast extract, fats, salts, and natural/artificial flavor compounds.
Provides savory chicken-like flavor in soups, broths, seasonings, snacks, and processed meals.
What regulators actually say
"The term natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis... whose significant function in food is flavoring rather than nutritional."
Regulatory status
United States — FDA
Natural and artificial flavors are permitted under 21 CFR 101.22; specific components need not be itemized.
European Union — EFSA
Flavorings regulated under Regulation (EC) No 1334/2008.
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