Contains Less Than 0.5% Of: Caramel Color

Caramel color is a dark brown food coloring made by heating sugars, often with acids, bases, or salts. It is produced through controlled heating processes, resulting in a range of colors from light yellow-brown to dark brown. Different production methods yield different types of caramel color, each with specific properties.

Manufacturers add caramel color to provide or enhance the brown color in foods and beverages. It is commonly found in products like baked goods, soft drinks, sauces, gravies, and confectionery. Its primary function is aesthetic, making foods appear more appealing.

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 4-MEI (4-methylimidazole), a byproduct of the manufacturing process. While some studies have raised concerns about 4-MEI, regulatory bodies like the FDA and EFSA have reviewed the available evidence and determined that current levels in food do not pose a health risk. JECFA has also evaluated caramel colors.