Sorghum | whatsinit

About

What it is and where it shows up.

Sorghum (Sorghum bicolor) is a cereal grain crop cultivated widely across Africa, Asia, and the Americas, consumed as whole grain, flour, syrup, and starch. It serves as a nutritious, naturally gluten-free staple and is used in porridges, flatbreads, fermented beverages, and as a syrup sweetener.

Safety summary

The regulatory and scientific consensus.

Sorghum has a millennia-long history of safe human consumption and no significant safety concerns have been raised by major regulatory authorities; no IARC carcinogenicity classification applies and no ADI has been established as it is a whole food ingredient. Some varieties contain condensed tannins and phytic acid that may reduce protein and mineral bioavailability with high intake. Cross-contamination with gluten-containing grains during milling is a practical concern for celiac consumers.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
EFSA (European Food Safety Authority) (European Union)	Approved	Sorghum bicolor syrup authorised as traditional food from a third country under Commission Implementing Regulation (EU) 2018/2017, amending the Union list of novel foods (Regulation (EU) 2017/2470); EFSA raised no safety objections provided heat treatment and minimum 74% sugar content requirements are met. Sorghum grain trades freely as a conventional cereal.source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Official quality and identity standards for sorghum (jowar) flour notified under FSS (Food Products Standards and Food Additives) Amendment Regulations 2018; sorghum listed in FSSAI Appendix A food category system as a recognised cereal grain alongside wheat, maize, and barley.source
FDA (Food and Drug Administration) (United States)	Approved	Sorghum grain syrup is affirmed GRAS under 21 CFR 184.1865 for use as a general-purpose sweetener and flavouring agent at GMP levels; sorghum grain itself is a recognised whole grain food not subject to food-additive restrictions.source

Who should approach with care

Whose guidance would steer them away.

Gluten Intolerance — Although sorghum is inherently gluten-free, cross-contamination with gluten-containing grains during shared milling or processing is possible; individuals with celiac disease should select certified gluten-free sorghum products.

Ibs — Sorghum is high in dietary fibre and resistant starch, which may exacerbate bloating, gas, or altered bowel habits in individuals with irritable bowel syndrome, particularly those sensitive to fermentable carbohydrates.

Infants — High tannin varieties of sorghum can significantly reduce protein and iron bioavailability, which is a concern for infants and young children whose micronutrient requirements are proportionally high.

Research citations

The sources behind this verdict.

1FDA. 21 CFR 184.1865 — Sorghum grain syrup. accessdata.fda.gov
2other. Commission Implementing Regulation (EU) 2018/2017 of 18 December 2018 authorising the placing on the market of syrup from Sorghum bicolor (L.) Moench as a traditional food from a third country under Regulation (EU) 2015/2283, 2018. eur-lex.europa.eu
3EFSA. Technical Report on the notification of syrup from Sorghum bicolor (L.) Moench as a traditional food from a third country pursuant to Article 14 of Regulation (EU) 2015/2283, 2018. efsa.europa.eu
4FSSAI. Gazette Notification — FSS (Food Products Standards and Food Additives) Amendment Regulations 2018: Standards for Sorghum Flour, Soybean, Whole Maize Flour and other cereals, 2018. archive.fssai.gov.in
5other. Codex Standard for Sorghum — CXS 172-1989 (adopted 1989, revised 1995, 2013), 1989. fao.org

Independently researched5 citations