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Summary: caramel color

I asked about the safety of caramel color as an ingredient in the U.S.

About half of the people responded saying that caramel color is fine in the U.S., since major manufacturers make it from corn. 

And half the people responded saying not to eat anything with caramel color unless you've verified with the manufacturer that the product is gluten-free, because its just not worth the risk of being glutened. Also, they cautioned that candies can be manufactured on the same equipment as wheat and thus there's a possibility for cross-contamination, and to always check with the manufacturer.

On Gluten Free Living's web site it says that "Corn is used to make caramel color in the U.S.  The FDA does permit use of barley malt but all major caramel color producers say corn makes a better product." Another section of the web site says, "Caramel color is almost always made from corn, but it can be made from malt syrup. However, in more than 10 years, we have not been able to find a single instance of a caramel color produced this way. Companies in North America say they use corn. You can consider caramel color GF."

Also, on Tricia Thompson's blog it says "I recently received a few emails asking my opinion on caramel color and whether it is okay to include this ingredient in a gluten-free diet when it is derived from wheat. In my opinion the answer is “yes.” 
http://www.diet.com/dietblogs/read_blog.php?title=Caramel+Color&blid=17069

So it seems like caramel color is generally safe, but, as always, it's a good idea to call the manufacturer to make sure the item is gluten-free and to assess the potential for cross-contamination.


      

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