BENEFITS OF CARAMEL COLOR

Caramel color has been a “go-to” ingredient in many countries for centuries. It can enhance naturally occurring colors, correct natural variations in color, and replace color that is lost to light degradation during food processing and storage. Caramel colors can produce yellow, reddish, light brown, dark brown and black hues. The addition of caramel color helps consumers enjoy a predictable appearance of packaged foods and beverages. It reduces batch-to-batch color variation resulting from food processing. This helps consumers to visually experience consistency in their favorite products.

In short, caramel color is a crowd-pleaser. More than 30 categories of foods and beverages now contain caramel color—and without it, various items in the following categories might be a lot less appetizing at first sight.

	Baked goods (e.g., brown breads, buns)
	Beer
	Breakfast bars/cereals
	Chocolate-flavored confectionary
	Cookies
	Custards
	Dessert gelatins/mixes
	Doughnuts
	Fish and shellfish spreads
	Frozen desserts
	Fruit preserves
	Ice cream

	Liquor and spirits (e.g., brandy, run, whiskey)
	Cooked meat and poultry
	Pet food
	Potato chips
	Gravies and dressings
	Spices and seasonings
	Soft drinks/colas
	Soups
	Flavored teas
	Vinegar

So the next time you’re admiring a perfectly cooked meal, searching your pantry for a snack, or filling a bowl for the family dog, remember that caramel color may have played a part!