Caramel Color Added

Caramel color is a food coloring made by heating sugars, such as corn syrup or sucrose, with or without acids, alkalis, or sulfites. This process creates a range of brown shades, from light yellow-brown to dark brown. It is one of the oldest and most widely used food colorings.

Manufacturers add caramel color to provide or restore color in foods, primarily to give them a brown appearance. It is commonly found in baked goods, beer, bread, brown sugar, chocolate-flavored products, cookies, dark spirits, gravies, ice cream, pastries, and soft drinks.

Caramel color is generally recognized as safe (GRAS) by the FDA for use in food. Some types of caramel color, specifically Class III and Class IV, can contain small amounts of a byproduct called 4-MEI, which has raised concerns. However, regulatory bodies like the FDA and EFSA have reviewed the evidence and concluded that the levels of 4-MEI found in foods are safe for consumption. JECFA has also evaluated caramel colors and established specifications for their safe use.