The present invention has an object to provide a beverage wherein fading of a caramel colouring is reduced. The present invention also has an object to provide a method for producing such a beverage and a method for reducing the caramel colouring fading in the beverage.The beverage meets the following conditions (A) and (B):(A) the ratio of a content of RebD or RebM to a content of RebA is 0.45 or more, and(B) a caramel colouring is contained so that Lab values of the beverage are respectively L: 45 to 55, a: 10 to 20 and b: 25 to 35.
