Flavors + Colors
Flavours are used as additives to enhance, modify the taste and the aroma in natural food products which may have been lost due to food processing.
Flavors can be made with many chemicals, none of which are required to be disclosed on the product label, so it can be very hard to determine what harmful ingredients lie within them, especially for people with food allergies. Flavors derived from a specific ingredient likely only use chemicals available in that food, so are slightly more regulated. In general, flavors are created to make food more palatable, so they can be addictive, leading consumers to eat more without feeling full.
The GRAS provision - The FEMA GRAS program and the safety and regulation of flavors in the United Stateshttps://pubmed.ncbi.nlm.nih.gov/32135216/
We are what we eat: Regulatory gaps in the United States that put our health at riskhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC5737876/
Food-Induced Anaphylaxis: Role of Hidden Allergens and Cofactorshttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6457317/
The Flavor Rundown: Natural vs. Artificial Flavorshttp://sitn.hms.harvard.edu/flash/2015/the-flavor-rundown-natural-vs-artificial-flavors/