Flavor Enhancers & Caramel Color

Flavor enhancers are compounds that add or boost the savory (umami) taste of foods. Caramel color is a brown food coloring made by heating carbohydrates, often with acids, alkalis, or sulfites. It is used to give foods a brown appearance.

Flavor enhancers like monosodium glutamate (MSG) or yeast extract are added to foods to improve their taste and palatability. Caramel color is used in a wide variety of products, including baked goods, beverages, sauces, and gravies, to provide a consistent brown hue.

Flavor enhancers such as MSG are generally recognized as safe (GRAS) by the FDA. Some individuals report sensitivity to MSG, experiencing symptoms like headaches, though scientific studies have not consistently linked these symptoms to MSG consumption at typical levels. Caramel color is an approved food additive in the US. The FDA has evaluated caramel color, and it is permitted for use in food. JECFA and EFSA have also evaluated caramel color and established acceptable intake levels.