Contains 2% Or Less: Caramel

Caramel is a browning preparation of sugars, typically made by heating sugars until they turn brown. It can range in color from light yellow-brown to dark brown. Depending on how it's made, it can be used as a flavoring, coloring, or sweetener.

Manufacturers often use caramel for its rich, sweet flavor and brown color. It's commonly found in baked goods like cakes and cookies, as well as in candies, ice cream, and beverages. It can also act as a sweetener.

Caramel is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It is primarily composed of sugars, so excessive consumption can contribute to high sugar intake. Regulatory bodies like JECFA have evaluated caramel colorings, but specific limits are not typically set for caramel itself when used in typical food amounts. No significant health controversies are associated with its use in moderation.