Caramel Color in Snacks: Safe Additive or Health Risk?

October 24, 2025

What gives cola its signature shade or makes soy sauce and other sauces look so rich?

The answer is usually caramel color. As one of the most common food additives, this unsung hero plays a crucial role in creating the visual appeal of countless products we consume daily.

What is Caramel Color?

Definition and Types

Caramel color is a dark brown to black liquid or solid produced by the controlled heat treatment of carbohydrates. It’s a highly concentrated and standardized colorant, not used for flavor but for its coloring power

There are four main classes:

Class I: Plain caramel, made with heat alone. Used in high-proof alcohols and pet foods.
Class II: Sulfite caramel, made with sulfite compounds. Used in spirits like cognac.
Class III: Ammonia caramel, made with ammonia compounds. This is the most common type, used in colas
Class IV: Sulfite-ammonia caramel, made with both sulfite and ammonia. Also very common in soft drinks and sauces.

From Beverages to Sauces: The Wide-Ranging Use of Caramel Color

In Food and Beverages

Caramel Color in Soda:Class III and IV are ideal for colas, as they are stable in acidic environments.

Snacks and Confectionery:It’s used in a vast array of products

Gravies, soy sauce, barbecue sauce
Bread, cakes, cookies
Chocolate-flavored candies and licorice
Potato chips and instant noodles

In Other Industries

Cosmetics: Used in foundations, hair dyes.
Pharmaceutical Applications: Used to color syrups and pills.

Is Caramel Color Bad for You?

Is Caramel Color Artificial?

While derived from natural sources, it is so heavily processed that it is not considered a “natural color” by regulators like the FDA. It is a color additive.

Potential Side Effects

The main concern involves 4-Methylimidazole (4-MEI), a compound that can form during the production of Class III and IV caramel color. High-dose studies on mice linked 4-MEI to an increased cancer risk.

Important Context : The levels of 4-MEI in food are much lower than the doses used in studies. Many manufacturers have reduced 4-MEI levels in response to concerns.

Regulatory Status

FDA Guidelines: Considers caramel color “Generally Recognized As Safe” (GRAS).
EFSA Analysis: Also considers it safe, with strict limits for 4-MEI.

Natural vs. Artificial Caramel Color

Differences Explained

Homemade caramel (heated sugar) is natural but not a potent colorant. Commercial caramel color is a processed additive designed for coloring. While derived from nature, it is not typically “natural.”

Does Natural Caramel Colour Exist?

As a standardized, potent food additive, a truly “natural” caramel color that functions identically does not exist commercially.

Conclusion

Caramel color is a foundational ingredient for the appearance of many snacks and drinks. Regulatory bodies globally deem it safe for typical consumption.