Molasses

Molasses is a thick, dark syrup that is a byproduct of refining sugar cane or sugar beets into sugar. It is created by boiling down the juice from these plants, and the remaining syrup after sugar crystals are removed is molasses.

Manufacturers add molasses primarily as a sweetener and for its distinct flavor and dark color. It is commonly found in baked goods like cookies and breads, as well as in sauces, marinades, and some breakfast cereals.

Molasses is a traditional food ingredient and is generally recognized as safe (GRAS) by the FDA. As an added sugar, the Dietary Guidelines for Americans (2025-2030) recommend no amount of added sugars, and at most 10 grams per meal. The World Health Organization (WHO) advises limiting free sugars to less than 10% of total energy intake. JECFA and EFSA have not set specific acceptable daily intake limits for molasses as it is considered a food ingredient rather than a food additive.