Labeling E150a, or Plain Caramel, should be very easy. But for many food as well as drink companies, it creates a huge issue. What is more, when you penetrate new countries, something which applies in one place can get your product to be rejected in the other. These frequent labeling misunderstandings of E150a in global markets are the cause of expensive problems, delays and customer disaffection.
The main topic raised here is the global disparity of food norms and rules. The consensus on the cereal E150a label changes depending on the nation involved. This is due to some typical reasons.
Undoubtedly, the “right” name can be different for other places. Before finalizing your package design, it is always best to look for the specific regulations of your target market.
It might be hard not to want to label E150a as “natural.” It is produced through the heating of sugars such as sugar or corn syrup. This process is quite similar to the way one prepares caramel candy at home. Therefore, the production process of E150a as a plain caramel color has a strong “clean label” appeal.Nevertheless, the term “natural” is a legally sensitive word on food labels. In many large markets including the USA, any substance that has undergone a chemical change cannot be legally referred to as “natural” on the ingredient list. This holds even when the change is simply due to heating. The laws are often very stringent and vary from place to place.The situation brings about a major lesson for all manufacturers: The term “Clean label” does not equal “natural.”The attempt at using the “natural” label may lead to trouble with the law. There are those who would accuse you of deceiving customers. A much more effective and clearer way is to use the right and permitted vocabulary. They can see it as “Caramel Color (for color)” or just simply “Caramel Color” in the ingredient panel. Such inclusion of the ingredient’s simple nature is its best spokesperson. There are no possible litigations in this case.
With decades of industry experience under our belt, we have observed the best practices adopted by numerous food manufacturers aiming to expand globally.Among the recurring issues, we find that the E150a is the most common mislabeling. We have the checklist for the most vital ones you need to watch out for. This leads to the prevention of common labeling misunderstandings about E150a in global markets.
In the EU: Ignoring Quantity Rules (QUID)
In the case of European Union countries, a mandatory inclusion of percentages in the ingredient list might be required. This is true when you showcase an ingredient on the front of your packaging. E.g., your label could highlight “rich brown color.” If that color is contributed by E150, you will also have to state it as “Caramel Colour E150a (0.5%).” These rules are a way for manufacturers to avoid misleading customers about the amount of any ingredient they include in their products.In North America: Forgetting Allergen Information
The primary thing to consider is that E150a is not a common food allergen. Despite this, the sugar source employed in its production may cause allergies. If your caramel color is produced from wheat, you are obliged to indicate it. The need for this information is dictated by the Food Allergen Labeling and Consumer Protection Act (FALCPA) in the US. It necessitates that the label states “Caramel Color (contains wheat).” However, being aware of the origin of your ingredients is a priority.
