Artificial flavourings are flavour chemicals synthesised in the laboratory rather than isolated from natural sources, designed to mimic or create specific tastes and aromas. They let manufacturers deliver consistent flavour at low cost and at intensities nature cannot always supply, from fruit notes in confectionery and soft drinks to savoury depth in snacks and instant noodles. Food law treats them as regulated food additives: each permitted substance carries purity specifications, maximum use levels in food categories, and labelling rules that distinguish artificial flavourings from natural ones. Safety assessment by authorities underpins their approval, and formulators must document their use within the authorised limits for every market where the product is sold.