Natural Caramel Flavour

About

What it is and where it shows up.

Natural caramel flavour is produced by the controlled thermal caramelization of food-grade carbohydrates such as sucrose, glucose, or fructose, without the use of ammonia or sulphite processing aids. It is widely added to foods and beverages to impart a characteristic sweet, rich, burnt-sugar taste and aroma, and must be distinguished from caramel colour (E150a–E150d), which is a separate additive category used primarily for pigmentation.

Safety summary

The regulatory and scientific consensus.

Natural caramel flavour is generally recognized as safe (GRAS) by the US FDA and is permitted under EU Regulation (EC) No 1334/2008 and FSSAI Regulations 2011 at GMP-governed levels with no numerical ADI required. Unlike ammonia- or sulphite-processed caramel colours (E150c/E150d), natural caramel flavour does not generate significant levels of process contaminants such as 4-methylimidazole (4-MEI) or 2-acetyl-4-tetrahydroxybutylimidazole (THI) that raised safety concerns in EFSA's 2011 re-evaluation of caramel colours. Individuals with diabetes or those on sugar-restricted diets should exercise caution, as products containing natural caramel flavour are frequently high in added sugars.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
FSANZ (Food Standards Australia New Zealand) (Australia)	Approved	Natural caramel flavour is permitted under the Australia New Zealand Food Standards Code as a natural flavouring substance, consistent with Codex Alimentarius General Standard for Food Additives (CXS 192-1995). No specific maximum level; GMP applies.source
EFSA (European Food Safety Authority) (European Union)	Approved	Natural caramel flavour is regulated as a natural flavouring substance under Regulation (EC) No 1334/2008 on flavourings used in or on foods. No E number is assigned when used purely as a flavouring (distinct from caramel colours E150a–E150d regulated under Regulation (EC) No 1333/2008). Permitted at GMP; no maximum level set for natural flavourings in most food categories under this regulation.source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Natural flavouring substances (including natural caramel flavour) are permitted under Regulation 3.3.1 of the FSS (Food Products Standards and Food Additives) Regulations, 2011, as listed in Appendix A. Per FSS (Labelling and Display) Regulations 2020, the ingredient must be declared using the class name 'Natural Flavours' or 'Natural Flavouring Substances'; the individual name need not be specified.source
FDA (Food and Drug Administration) (United States)	Approved	Natural caramel flavour qualifies as a 'natural flavour' under 21 CFR 101.22 because it is derived from the caramelization of carbohydrates, a natural source. Caramel itself appears on the original FDA GRAS list (21 CFR Part 182). No numerical ADI; used at GMP levels.

Who should approach with care

Whose guidance would steer them away.

Diabetes — Caramel-flavoured food products commonly contain substantial amounts of added sugars or high-fructose syrups; individuals managing blood glucose should review total carbohydrate and sugar content on the product label rather than the flavouring itself.

Children — EFSA noted toddlers who are high consumers of caramel-containing foods could approach ADI thresholds for certain caramel colour classes; caramel-flavoured products are also frequently calorie-dense and high in sugar, warranting moderation in young children's diets.

Ibs — Foods flavoured with natural caramel flavour may concurrently contain high-fructose corn syrup, lactose, or other fermentable carbohydrates that can exacerbate IBS symptoms in sensitive individuals, though the flavouring compound itself is not the direct trigger.

Phenylketonuria — While natural caramel flavour is not a phenylalanine source, caramel-flavoured food products may contain aspartame as a co-sweetener; individuals with PKU should verify the full ingredient declaration.

Research citations

The sources behind this verdict.

1FDA. 21 CFR 101.22 – Foods; labeling of spices, flavorings, colorings and chemical preservatives. ecfr.gov
2FDA. Substances Added to Food (formerly EAFUS) – FDA GRAS and Food Additive Inventory. hfpappexternal.fda.gov
3other. Codex General Standard for Food Additives (CXS 192-1995, as revised). fao.org
4EFSA. Refined exposure assessment for caramel colours (E 150a, c, d) – EFSA Statement 2012, 2012. efsa.europa.eu
5FSSAI. Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 – Appendix A: List of Food Additives, 2011. fssai.gov.in
6EFSA. Re-evaluation of caramel colours (E 150 a,b,c,d) as food additives – EFSA Journal 2011;9(3):2004, 2011. efsa.europa.eu

Independently researched6 citations