Contains Less Than 2%: Caramel Color

Caramel color is a brown food coloring made by heating sugars, such as corn syrup, with or without acids, alkalis, or sulfites. It is one of the most widely used food colorings globally. Depending on the manufacturing process, it can range from a light yellow to a dark brown.

Manufacturers add caramel color to provide or enhance the brown color in foods. It is commonly found in baked goods, beverages (like sodas and beers), sauces, gravies, and confectionery.

Caramel color is generally recognized as safe (GRAS) by the FDA for use in food. Some forms of caramel color, specifically Class III and IV, can contain small amounts of 4-MEI (4-methylimidazole), a byproduct of the manufacturing process. Regulatory bodies like the FDA and EFSA have evaluated caramel color and its byproducts. Studies have not shown adverse health effects from consuming caramel color at typical dietary levels.