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Starbucks to remove controversial bug colorant from syrup

April 19, 2012

In response to public outcry over Starbucks' use of cochineal extract in its Strawberries & Crème Frappuccino, as well as its Strawberry Smoothies, the company is fazing out the extract, opting instead to use lycopene, a tomato-based one.

Starbucks plans to make the switch by the end of June and also will drop the use of cochineal extract in its Raspberry Swirl Cake, Birthday Cake Pop, Mini Donut with pink icing and Red Velvet Whoopie Pie.

In a blog post on the company's website, Cliff Burrows, Starbucks president, U.S., said the company fell short of consumer expectations by using cochineal extract.

"Our commitment to you, our customers, is to serve the highest quality products available. As our customers you expect and deserve better – and we promise to do better," he said.

At issue over the ingredient of cochineal extract, in part, is that some people are allergic to the bug extracts, which in extreme cases can inducean anaphylactic shock reaction.

Starbucks' use of the cochineal extract, derived from crushed cochineal insects, angered vegetarian and vegan groups who believed the company's Strawberries & Crème Frappuccino, as well as its Strawberry Smoothies, were free from animal products.

Since the Starbucks finding, South Carolina resident Daelyn Fortney launched a campaign on Change.orgasking the company to replace cochineal with beet extract as a dye, which she believes will increase the company’s appeal to vegetarian, vegan and kosher diets, as well as those who are allergic to cochineal.

Fortney also is the co-founder of the website that received the original photo of Starbucks' flavoring ingredients featuring cochineal.

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