Molasses

Molasses is a thick, dark syrup produced during the refining of sugar cane or sugar beet. It is a by-product of the sugar-making process, where sugar crystals are separated from the juice. The colour and flavour intensity of molasses depend on how many times the sugar has been crystallised and spun.

Manufacturers use molasses primarily as a sweetener and flavouring agent, imparting a rich, slightly bitter taste and dark colour to foods. It also contributes to moisture and texture in baked goods. Common applications include gingerbread, treacle tarts, baked beans, and some dark breads.

Molasses is not classified as a food additive in the UK and does not have an E-number. It is a source of certain minerals, such as iron and calcium, though the amounts present in typical food servings are small. The NHS Eatwell Guide advises limiting sugars, including those found naturally in syrups like molasses, as part of a balanced diet. Evidence does not suggest adverse health effects from the moderate consumption of molasses as part of a typical diet.