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Caramel Color Class I is permitted by the US FDA. Several countries restrict, warning-label, or have reviewed it for safety concerns. The US has more lenient additive rules than the EU, UK, Canada, and Japan, which is why this ingredient remains widely used here.
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.
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