Aromatic caramel

Aromatic caramel is a food colouring produced by the controlled heating of carbohydrates, typically with the addition of acids, alkalis, or sulphites. It is used to impart a brown colour to a wide range of food and drink products. The specific type of caramel colour depends on the reactants used during its production.

Manufacturers add aromatic caramel primarily for its colouring properties, providing shades from light yellow-brown to dark brown. It is commonly found in baked goods, confectionery, beverages (including beers and soft drinks), sauces, and savoury products like gravies and soups. Its flavour profile is generally mild and may contribute a subtle roasted note.

Aromatic caramel, specifically Class I and Class II caramel colours, are authorised food additives in Great Britain and are listed on the Register of Food Additive Authorisations. EFSA has evaluated caramel colours, and their safety is regularly reviewed. At typical consumption levels, they are considered safe. Certain types of caramel colour (Class III and IV) have been associated with the compound 4-MEI, which has raised some public interest, but regulatory bodies like EFSA have concluded that current authorised uses do not pose a safety concern.