Caramel Color Class I vs Natural Flavors: which is worse?

What is Caramel Color Class I?

Caramel color Class I (E150a) is produced by heating carbohydrates (such as sugar or glucose syrup) in a controlled manner without ammonium or sulfite compounds. It is the simplest form of caramel coloring. It provides a yellow to amber color and a mild caramel flavor. It is used in beer, vinegar, and some spirits.

What is Natural Flavors?

Under FDA regulation (21 CFR 101.22), 'natural flavors' are flavoring substances derived from plant or animal sources including spices, fruits, vegetables, herbs, meats, seafood, dairy products, fermentation products, or edible yeast. The term is intentionally broad and does not require disclosure of the specific chemicals involved — a single 'natural flavor' entry on a label can represent a complex mixture of hundreds of compounds.

Documented risks

Caramel Color Class I: Considered safe. Class I caramel is produced without chemicals that create 4-methylimidazole (4-MEI) or 2-acetyl-4-tetrahydroxybutylimidazole (THI), the concerning byproducts found in Class III and IV caramels. No significant safety concerns have been identified with E150a at typical food use levels. EFSA and FDA both consider it safe.

Natural Flavors: The term itself presents no specific health risk, but the lack of transparency is a significant concern for consumers with allergies, dietary restrictions, or sensitivities. 'Natural flavors' may contain allergens (such as shellfish, wheat, or soy derivatives), animal-derived ingredients (problematic for vegans), or added glutamates that some people wish to avoid. The Environmental Working Group (EWG) has noted that 'natural flavors' is the fourth most common ingredient on food labels, yet consumers have no right to know what specific compounds are included.