Caramel Colour: Nutrition, Pros & Cons
Caramel colour is a widely used food additive in India, regulated by the FSSAI to impart brown shades to beverages, sauces, and confectionery. While approved as safe for consumption within regulatory limits, it has no nutritional value and is primarily a marker of ultra-processed foods.
Health conditions
Pros
- FSSAI permits and regulates the use of caramel colour classes (I, III, and IV) in specific food products within safe limits. [FSSAI]
Cons
- Provides zero essential vitamins, minerals, fiber, or healthy macronutrients to the diet. [USDA]
- Commonly found in ultra-processed foods and sugar-sweetened beverages, which the Dietary Guidelines for Indians recommend limiting for overall health. [ICMR-NIN]
Key nutrients
- Carbohydrates — Contains negligible trace carbohydrates and zero calories in typical serving sizes, offering no metabolic benefit.