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)		Liquor and spirits (e.g., brandy, rum, whiskey)
	Beer		Cooked meat and poultry
	Breakfast bars/cereals		Pet food
	Chocolate-flavored confectionery		Potato chips
	Cookies		Gravies and dressings
	Custards		Spices and seasonings
	Dessert gelatins/mixes		Soft drinks/colas
	Doughnuts		Soups
	Fish and shellfish spreads		Flavored Teas
	Frozen desserts		Vinegar
	Fruit preserves
	Ice cream

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!