Roast Barley

Roast barley is a grain that has been roasted to develop its colour and flavour. It is made by heating barley grains until they turn dark brown, similar to the process used for coffee beans. This roasting process imparts a distinctive, slightly bitter, malty taste and a deep brown colour.

Manufacturers use roast barley primarily for its colouring and flavouring properties, especially in beverages like non-alcoholic beers and stouts. It contributes a rich, dark hue and a complex, roasted malt character that mimics the taste of traditional beer. It is also sometimes used in coffee substitutes and certain baked goods for similar reasons.

Roast barley is not typically classified as a food additive under UK law and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. Its consumption is generally considered safe as part of a balanced diet. While it contains fibre and some nutrients, no specific health claims are associated with its use at typical dietary levels. Regulatory bodies like EFSA have not specifically evaluated roast barley as a food additive, as it functions as a food ingredient.