Cane sugar molasses

Molasses is a viscous, dark syrup produced during the refining of sugarcane or sugar beet into crystalline sugar. It is the byproduct of the sugar extraction process, containing residual sugars and minerals. Different types of molasses (e.g., light, dark, blackstrap) vary in colour, flavour, and sugar content depending on how long the sugar crystals are boiled and washed.

Manufacturers use molasses primarily as a sweetener and flavouring agent, imparting a rich, caramel-like taste and dark colour to foods. It also contributes to moisture and texture in baked goods. It is commonly found in brown sauces, baked goods like biscuits and cakes, and some meat products.

Molasses is not considered a food additive in the UK and does not have an E-number. It is primarily composed of sugars, and like other sugars, its consumption contributes to overall sugar intake. The UK government, through SACN, advises that free sugars should not exceed 5% of total dietary energy. While molasses contains some minerals, these are present in small amounts relative to typical consumption levels.