Caramel Color And Natural Flavor

Caramel color is made by heating sugars, often with acids, alkalis, or sulfites. Natural flavors are complex mixtures derived from plant or animal sources, intended to add taste. The exact ingredients and processes for natural flavors are proprietary.

Caramel color is used to give foods a brown hue, from light yellow-brown to dark brown. Natural flavors are used to enhance or impart specific tastes to foods. They are commonly found in beverages, baked goods, and processed foods.

Caramel color is generally recognized as safe (GRAS) by the FDA for use in food. Some caramel colors contain a byproduct called 4-MEI, which has raised concerns, but FDA states levels in food are not a health risk. The International Agency for Research on Cancer (IARC) has classified 4-MEI as possibly carcinogenic to humans. Natural flavors are also regulated by the FDA and are considered safe when used as intended. JECFA and EFSA have evaluated various caramel colors and flavorings.