July 17, 2026
Authors
For food manufacturers and food safety stakeholders, understanding where 4-methylimidazole (4-MEI) originates is important for evaluating potential dietary exposure. 4-MEI can form naturally during baking, roasting, and cooking, and in the preparation of certain caramel colors, including Class III and Class IV caramel colors.
In a recent publication in "Food Additives & Contaminants: Part A," Exponent's Nga Tran and Maribeth Anderson and coauthor present an updated assessment of 4-MEI exposure among the U.S. population. Building on FDA's 2018 assessment, the study incorporates more recent food consumption data along with updated product formulations and assumed caramel color reductions.
The study found substantially lower estimated exposure from added caramel sources in the general population and adults than previously reported, and the resulting reduced exposure from added sources was similar to that from intrinsic sources.
The findings highlight the importance of using current consumption data and product information to support dietary exposure assessments and food safety evaluations.
"An updated U.S. population dietary exposure assessment for 4-methylimidazole (4-MEI) from foods containing color and from formation of 4-MEI through thermal treatment of foods"
Read the full article here
From the publication: "As 4-MEI dietary exposure from added caramel continues to decrease, the contribution ranking of the food categories is expected to change."
