The
use of caramel as a colour taint in Scotch is seen by many as a marketing must.
But legislation in Europe that demands the labelling of all additional ingredients
may cause a backlash against this “unnatural” additive.
Caramel addition may prove sticky issue for Scotch’s marketeers
The use of caramel as a colour taint in Scotch is seen by many as a marketing must. But legislation in Europe that demands the labelling of all additional ingredients may cause a backlash against this "unnatural" additive.