Caramel May Be Added

Caramel is a food ingredient made by heating sugars, typically sucrose or glucose. The heating process causes the sugars to break down and reform into new compounds, giving caramel its characteristic brown color and sweet, slightly bitter flavor. Depending on the process, it can range from a light golden hue to a deep brown.

Caramel is used primarily as a coloring agent and a flavoring ingredient in a wide variety of foods. It adds a rich, sweet taste and a desirable brown color to baked goods, candies, desserts, sauces, and beverages. It can also contribute to texture and mouthfeel in some applications.

Caramel color is generally recognized as safe (GRAS) by the FDA for use in food. Certain types of caramel color, specifically Class III and Class IV, contain a byproduct called 4-MEI, which has raised some concerns. However, regulatory bodies like the FDA and EFSA have reviewed the available evidence and concluded that the levels typically found in food do not pose a health risk. JECFA has also evaluated caramel colors.