And Caramel Color

Caramel color is a dark brown food coloring made by heating carbohydrates, usually with acids, alkalis, or sulfites. It is one of the most widely used food colorings globally. There are four classes of caramel color, depending on the reactants used during manufacturing.

Caramel color is added to foods and beverages to give them a brown hue, ranging from light yellow-brown to dark brown. It is commonly found in baked goods, soft drinks, sauces, gravies, and confectionery.

Caramel color is generally recognized as safe (GRAS) by the FDA for use in food. Some studies have raised concerns about compounds like 4-MEI, a byproduct in certain classes of caramel color, but regulatory bodies like the FDA and EFSA have reviewed the evidence and concluded that current levels of exposure are safe. JECFA has also evaluated caramel colors and established specifications for their use.