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  Caramel color?

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  1. Caramel color is the single most used food coloring in the world, according to a 2013 report from market research firms Mintel and Leatherhead Food Research.

    Caramel color, added to many foods and soft drinks to turn them brown. This may sound harmless, even appetizing. But many sources of "Caramel Color" (despite the implication made by the name) in no way does it resemble real caramel. Often the name refers simply to the color NOT WHAT IT IS MADE FROM

    Some types of this artificial coloring contain a potentially carcinogenic chemical called 4-methylimidazole (4-MeI). Under California’s Proposition 65 law, any food or beverage sold in the state that exposes consumers to more than 29 micrograms of 4-MeI per day is supposed to carry a health-warning label. In recent Consumer Reports’ tests, each of the 12-ounce samples of Pepsi One and Malta Goya had more than 29 micrograms per can or bottle.

    “There’s no reason why consumers should be exposed to an avoidable and unnecessary risk that can stem from coloring food brown,” says Urvashi Rangan, Ph.D., toxicologist and executive director of Consumer Reports’ Food Safety & Sustainability Center. “Manufacturers have lower 4-MeI alternatives available to them. Ideally there would be NO 4-MeI in food.”

    In 2007, a federal government study concluded that 4-MeI caused cancer in mice and the International Agency for Research on Cancer determined the chemical to be “possibly carcinogenic to humans” in 2011. There’s no federal limit for levels of 4-MeI in foods and beverages, but as of January 7, 2012 California requires manufacturers to label a product sold in the state with a cancer warning if it exposes consumers to more than 29 micrograms of 4-MeI per day.

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