Cane Molasses

Cane molasses is a thick, dark syrup produced during the refining of sugarcane into sugar. It is a byproduct of sugar production, with different types (like light, dark, and blackstrap) resulting from different stages of the boiling and crystallization process.

Manufacturers use cane molasses primarily as a sweetener and coloring agent, adding a rich, slightly bitter flavor and dark hue to foods. It is commonly found in baked goods like cookies, cakes, and breads, as well as in brown sugar, candies, and some sauces.

Cane molasses is generally recognized as safe (GRAS) by the FDA for use in food. It contains some minerals, such as iron and calcium, but typically in amounts too small to significantly impact nutritional intake from typical consumption levels. JECFA has evaluated molasses and did not specify a numerical ADI. Evidence does not suggest adverse health effects from consuming molasses in typical food amounts.