And Molasses

Molasses is a thick, dark syrup produced during the refining of sugarcane or sugar beets into sugar. It is a byproduct of the sugar-making process, with different types (like light, dark, and blackstrap) depending on how long the sugar crystals are boiled.

Molasses is primarily used as a sweetener and flavoring agent in baked goods, candies, and marinades. Its rich, slightly bitter flavor adds depth to gingerbread, cookies, and brown sugar. It can also contribute to the color and moisture of food products.

Molasses is generally recognized as safe (GRAS) by the FDA for use in food. It contains some minerals like iron and calcium, but in amounts typically too small to significantly impact nutrient intake from normal consumption. International bodies like JECFA have evaluated molasses, but no specific numeric limits were set. Evidence does not suggest adverse health effects from typical dietary intake.