Each: Molasses

Molasses is a thick, dark syrup produced during the refining of sugarcane or sugar beets into sugar. It is a byproduct of the sugar-making process, with different types (like light, dark, and blackstrap) resulting from how many times the sugar crystals are spun out of the syrup.

Molasses is primarily used as a sweetener and flavoring agent in baked goods like cookies, gingerbread, and cakes, as well as in barbecue sauces and baked beans. Its rich, slightly bitter flavor and dark color contribute to the taste and appearance of these foods.

Molasses is recognized as GRAS (Generally Recognized As Safe) by the FDA. It contains some minerals, such as iron and calcium, in small amounts. While it is a source of sugar, its consumption as part of a balanced diet is not typically associated with adverse health effects. JECFA has evaluated molasses and established an acceptable daily intake.