What Exactly is Caramel Color in Coca-Cola?
Contrary to the sweet confectionery, the caramel color in Coca-Cola and other soft drinks is a highly processed, manufactured ingredient used solely for visual appeal. Specifically, colas typically use Class IV caramel color, which is created by heating carbohydrates (like corn syrup) with ammonium and sulfite compounds. This manufacturing process can result in the formation of a chemical byproduct called 4-methylimidazole, or 4-MEI. The presence of 4-MEI became a central point of concern and public debate, especially when it was classified as a potential carcinogen by some organizations, like the state of California under its Proposition 65.
The Controversial Story of 4-MEI
In 2011, the International Agency for Research on Cancer classified 4-MEI as “possibly carcinogenic to humans” based on studies involving mice and rats. Following this, California added 4-MEI to its list of chemicals known to cause cancer, requiring products sold within the state to carry a warning label if they contained more than 29 micrograms per daily serving. This regulatory move directly led to significant changes in the beverage industry.
Coca-Cola's Nationwide Reformulation
Rather than creating a separate supply chain for California, Coca-Cola announced in 2012 that it would direct its caramel suppliers to modify their manufacturing processes to reduce 4-MEI levels for its products nationwide. The company emphasized that this was not a change to the core 'Secret Formula' but a modification to the production of the caramel coloring ingredient. This move effectively reduced the 4-MEI concentration in its beverages well below the California threshold.
How Much 4-MEI is in Modern Coca-Cola?
Independent tests conducted after the reformulation showed significantly reduced levels of 4-MEI in Coca-Cola products. For instance, a 2014 Consumer Reports test found that Coke, Diet Coke, and Coke Zero samples averaged below 5 micrograms per 12-ounce can, a level the organization considered more acceptable. This contrasts sharply with pre-reformulation tests from 2012, which found some cans contained much higher concentrations. Today, the actual amount of caramel color itself remains proprietary, but the concentration of the controversial byproduct is tightly controlled.
How Regulatory Standards Compare
The safety of caramel coloring, and specifically 4-MEI, is viewed differently by various regulatory bodies. While California has a strict labeling requirement, organizations like the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA) have long considered caramel colors safe at the levels typically found in food and drink. These agencies note that carcinogenic doses observed in animal studies are thousands of times higher than what humans would be exposed to through typical consumption.
Where Else is Caramel Color Found?
Caramel coloring is one of the most widely used food colorants in the world and appears in a vast array of products beyond soda. Consumers can find it in many common food items, often without realizing it. A partial list includes:
- Baked goods
- Soy sauces
- Dark beers
- Some whiskies
- Brown bread
- Meat products and gravies
- Certain snack foods like chips
A Comparison of 4-MEI Levels in Soft Drinks
In a 2015 study, researchers measured 4-MEI concentrations (µg/L) in various beverages. The data illustrates the wide variation among products and brands, and how different manufacturing regions can affect levels.
| Brand | Product | Test Location | Mean 4-MEI (µg/L) |
|---|---|---|---|
| Coca-Cola | Regular | All Locations | 11.7 |
| Coca-Cola | Regular | California | 12.1 |
| Coca-Cola | Regular | New York | 11.3 |
| Pepsi | Regular | All Locations | 183.6 |
| Pepsi | Regular | California | 75.9 |
| Pepsi | Regular | New York | 291.2 |
| Pepsi | One | All Locations | 246.9 |
| Malta | Goya | All Locations | 945.5 |
Note: Data from tests conducted between 2013-2014, as presented in an NCBI study based on Consumer Reports data. Levels for Pepsi varied significantly by region at the time of testing.
Conclusion: The Bottom Line on Caramel Color in Coca-Cola
The amount of caramel color in Coca-Cola is not disclosed as a specific percentage, but the quantity of the 4-MEI byproduct it contains is now significantly lower than it was prior to 2012. Due to health concerns and regulatory changes in California, Coca-Cola voluntarily modified its manufacturing process for the coloring agent across all U.S. markets. This change was a proactive measure to avoid mandatory cancer warning labels, even though international regulatory bodies had deemed the levels safe. For consumers, the takeaway is that the risk from 4-MEI in today's Coca-Cola is considered negligible by most health authorities, though transparency in labeling and ingredients remains a relevant topic. You can read more about the 4-MEI concerns in Consumer Reports' coverage.
