Wheat Flavour

Wheat flavour is a flavouring substance designed to impart the taste and aroma associated with wheat. It is typically created through complex chemical processes, often involving the heating of carbohydrates and amino acids, mimicking the Maillard reaction that occurs during the cooking of wheat-based foods.

Manufacturers use wheat flavour to enhance or replicate the taste of wheat in products where the actual wheat content might be low or absent. It is commonly found in baked goods, snacks like crisps and corn chips, and confectionery to provide a familiar, comforting flavour profile.

Wheat flavour is not typically considered a food additive in the same way as E-numbers, but its components are subject to flavouring regulations. The safety of flavourings is assessed by regulatory bodies like EFSA. At typical consumption levels found in food, it is not associated with adverse health effects. There are no widespread controversies regarding its use in food.