And The Following: Molasses

Molasses is a thick, dark syrup produced during the refining of sugar cane or sugar beets into sugar. It is a byproduct of the sugar-making process, with different types (like light, dark, and blackstrap) resulting from how many times the sugar crystals are removed from the syrup.

Molasses is primarily used as a sweetener and flavor enhancer in baked goods, giving them a rich, deep color and distinct taste. It also contributes moisture and chewiness to products like cookies, gingerbread, and brown bread.

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, and it is not associated with significant health concerns when consumed in typical amounts.