Caramel And Annatto Color

Caramel color is made by heating sugars, often with acids or bases. Annatto color comes from the seeds of the achiote tree. Both are used to give food a yellowish-orange to brown hue.

Manufacturers add caramel and annatto colors to provide or enhance the color of foods. They are frequently found in baked goods like croissants and muffins, as well as in dairy products such as ice cream and prepared meals.

Caramel color and annatto are permitted food additives in the U.S. The FDA lists caramel color as GRAS (Generally Recognized As Safe) and annatto as a color additive. JECFA and EFSA have evaluated both ingredients. While generally considered safe at typical consumption levels, some forms of caramel color have faced scrutiny regarding certain byproducts, though regulatory bodies have found them safe under current usage conditions.