Ever taken a close look at the ingredient list of a brightly colored strawberry yogurt, a pink-frosted cupcake, or a ruby-red juice? You might be in for a creepy-crawly surprise!
That’s because one common food dye, responsible for those vibrant reds and pinks, is secretly made from something unexpected and, for some, quite disgusting – ground-up beetles.
Read on to learn about this surprisingly common insect-derived ingredient, and how to spot it on food labels.
A Long History
This mysterious coloring has been used for centuries. It comes from a type of scale insect native to South America and Mexico.
These insects have a special talent – they produce a potent red substance after feeding on a specific species of cactus. Humans figured out how to harness this substance and turn it into a remarkably vivid dye millennia ago.
The dye has been used for fabrics and paints since antiquity, giving them a vibrant red color. It’s also used for foods.
A Surprisingly Common Ingredient
Where is this bug-based dye lurking? You might be shocked by how often you encounter it! Here are some common places it hides:
- Candies and sweets: Gummy bears, jelly candies, lollipops, etc.
- Yogurts: Especially fruit-flavored yogurts.
- Juices and beverages: Fruit punch, ruby red grapefruit juice, cranberry juice, even some sports drinks.
- Cosmetics: Lipsticks, eyeshadows, blushes, and more.
- Cake mixes and frostings: Red velvet cake or other brightly colored baked goods.
Why the secrecy?
For a long time, companies didn’t have to tell you their products contained this insect-based dye. They could hide it behind vague terms like “natural colors.”
In 2006, though, America’s Food and Drug Administration changed the law so that companies need to reveal the presence of this common dye on their ingredient labels.
This change was the result of concerns about allergy risks, and also advocacy from vegan consumers who did not want to mistakenly eat insects.
There’s a catch, though! Although the FDA now requires the dye to be included on labels, it doesn’t require the labels to say that the dye comes from bugs. Some groups wanted to include “Insect derived” on labels containing the dye, but the FDA declined.
It was up to the consumer, they said, to know about the dye if they wanted to avoid it.
The Name of the Dye
The name of this surprising bug-derived coloring agent is carmine (also known as cochineal extract). Again, it’s made from the dried, crushed bodies of female cochineal insects.
Here’s a video showing how it’s made.
How to avoid carmine and cochineal extract
If the idea of consuming insects gives you the creeps, here’s how to steer clear:
- Become a label detective: Always read the ingredient list. Look out for “carmine,” “cochineal extract,” “crimson lake,” “natural red 4”, or “E120”.
- Choose whole foods: The best way to avoid additives is to eat unprocessed, fresh foods. Fruits and vegetables get their vibrant colors naturally!
- Look for alternatives: Some brands use beet juice, annatto, or other natural colorants.
The Choice is Yours
Carmine itself is generally considered safe for most people to consume. The bigger issues are often ethical or a simple disgust factor. Now that you know the secret, you can make informed choices about what bright red foods you put in your body!
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