The purpose of the present invention is to provide a beverage with reduced caramel-pigment color fading. Another purpose of the present invention is to provide a method for producing such a beverage, and a method for reducing caramel-pigment color fading in a beverage. A beverage according to the present invention satisfies the following conditions (A) and (B): (A) the ratio of the RebD or RebM content to the RebA content is 0.45 or more; and (B) a caramel pigment is contained such that the Lab values of the beverage are L: 45 to 55, a: 10 to 20, and b: 25 to 35.
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