US fears of colouring ingredient leads to Newcastle Brown Ale recipe change

THE recipe for Newcastle Brown Ale, which is brewed in North Yorkshire, is to change due to US fears it contains a carcinogenic food colouring.

First launched in 1927, with production moving out of Tyneside to Tadcaster in 2007, the beer is one of the best selling in America.

But some US consumers have expressed concern about a chemical which occurs in the caramel colouring used to achieve Newcastle Brown Ale’s distinctive dark brown colour.

Despite the European Food Safety Authority twice ruling it safe and the US Food and Drug Administration also clearing the chemical, brewer Heineken said roasted malts would now be used to achieve a similar colour.

A spokesman said: “We can confirm that we are in the process of changing our recipe for Newcastle Brown Ale – sold in both the UK and the USA – and it will no longer include caramel colouring.

“Caramel colouring is found in many of the food and beverage products that we all enjoy, including many beers, and is permitted by recognised food standards bodies.

“The amount used in Newcastle Brown Ale is well within the recommended safe levels set by these bodies.

“However, we listened to consumer concerns that have been expressed, particularly in the USA, and chose to review our recipe.

“The change will be phased in to new stock over the coming months, and only when we have confirmed that colour and taste meet the precise standards called for in the beer’s specification.”