Artificial additives
Caramel color
Definition
What it is
Artificial synthetic dye: linked to hyperactivity in children; requires mandatory warning label in the EU. The FDA is currently reviewing authorization following California's 2023 ban of several dyes in school foods.
On the label
How it appears on labels
- caramel color
- caramel color iii
- caramel color iv
- caramel colour
- caramel coloring
- high caramel color
Regulation
Regulatory status
- European Union Warning label required
- Japan Restricted
- United States Restricted
Explainer
In plain language
Caramel color is one of the most widely used food colorings in the world, giving colas, sauces, and baked goods their brown tint. It is made by heating carbohydrates such as sugars, sometimes with acids, alkalis, or salts, in a process related to but more controlled than home caramelization. There are four recognized classes, labeled I through IV, that differ in how they are made and which compounds they contain.
Assessment
Why it is flagged
The main concern centers on a byproduct called 4-methylimidazole (4-MEI), which can form in Class III and Class IV caramel colors made with ammonia-based processes. In 2011 California added 4-MEI to its Proposition 65 list of chemicals known to the state to cause cancer, based on animal studies, which led some beverage makers to reformulate to lower 4-MEI levels. EFSA reviewed caramel colors in 2011 and set acceptable daily intakes, keeping them authorized while noting 4-MEI as a factor for the ammonia-processed classes. Caramel color is not a synthetic azo dye and the evidence linking it to hyperactivity is weak, so this page treats it differently from dyes like Red 40. Clear Label flags it mainly so users who want to track 4-MEI exposure from dark sodas can do so, and because the four classes are indistinguishable on most labels.
In the aisle
Where it commonly shows up
- Colas and root beer
- Soy sauce and Worcestershire sauce
- Brown gravies and packaged sauces
- Balsamic vinegar and dark dressings
- Beer, whiskey, and some dark spirits
- Packaged breads and baked goods
- Pet foods
Practical
Reading the label
US labels usually say only 'caramel color' without naming the class, so you generally cannot tell from the label whether it is the ammonia-processed Class III or IV. In the EU it appears as E150a through E150d, where the letter does indicate the class. Dark sodas and soy-based sauces are the most common sources.
Alternatives
If you want to avoid it
Some people choose naturally pale or uncolored versions of the same products, such as clear sodas, tamari or sauces without added color, or spirits aged without added coloring. Comparing two labels side by side often reveals a version without it.
FAQ
Common questions
Is caramel color an artificial dye like Red 40?
No. Caramel color is made by heating carbohydrates and is chemically unrelated to synthetic azo dyes like Red 40. The evidence and regulatory treatment differ, which is why the two are not in the same category.
What is 4-MEI and why does it matter?
4-methylimidazole is a compound that can form in Class III and IV caramel colors made with ammonia. California listed it under Proposition 65 in 2011 based on animal studies, which prompted some soda makers to lower the amount in their products.
Can I tell which type of caramel color is in my food?
Usually not in the US, where labels say only 'caramel color'. In the EU the E-number (E150a to E150d) identifies the class, with the ammonia-processed types being E150c and E150d.
Citations
Sources
Citation
Primary reference
About this page: the definition, label names, severity, and regulatory chips come from the clearlabel ingredient taxonomy, the same data the scanner uses to score products. Research summaries describe associations reported in published studies, not diagnoses; individual responses vary. Scan any product with clearlabel to see which of its ingredients carry flags.