Natural Brown Food Colour
There are many brown foods found in nature such as nuts, potatoes, cocoa, pulses, but also many man-made foods such as pasta, cookies and bread. Many of these are high in energy-rich compounds. Cooked meats are usually brown meaning there is a deep psychological connection between brown colour and foods we want to eat.
Adding brown colour is required in confectionery and beverage manufacturing where no colour is present initially, but also used widely in baked goods, where colour can be lost during processing and an appropriate brown shade will reinforce a sweet or cooked flavour. Other applications include snacks, cereals, sauces, dressings, vinegars, desserts.
The source of brown colour for food or drinks, is caramel. There are various versions which have slight variations in compounds used in their manufacture which make them more stable in various applications. You can find these in either liquid or powder versions.