Natural Flavor Caramel Color

Caramel color is a food coloring made by heating carbohydrates, such as sugar, starch, or corn syrup. This heating process, called caramelization, creates a range of brown colors. It is one of the oldest and most widely used food colorings.

Caramel color is used to give foods a brown hue, mimicking the color of cooked or roasted ingredients. It is found in a wide variety of products, including baked goods, beverages, sauces, gravies, and processed meats.

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 a byproduct called 4-methylimidazole (4-MEI) when produced using ammonia compounds. While some studies have linked high doses of 4-MEI to cancer in lab animals, regulatory bodies like the FDA and EFSA have reviewed the evidence and concluded that typical human consumption levels are not a concern. California has specific labeling requirements for 4-MEI.