Have you ever wondered if bugs are involved in that colorful spectacle? In this article, we will explore the relationship between insects and food coloring, examining the use of natural colorants derived from bugs, their history, and the growing trend of using such ingredients in the food industry. Discover which foods may contain cochineal extract, a natural red dye made from insects, and its benefits and concerns. Red colored foods, cosmetics, and even clothes have one thing in common: a tiny bug called cochineal.
And it's already a staple of your diet. If the idea of eating red food dye made from bugs grosses you out, consider that if it doesn't come from a bug, it may come from something worse. Carmine, a natural red dye also known as cochineal extract, is indeed made from the crushed bodies of the cochineal bug.
And it provides the color for many of the foods we eat. If you are horrified by the thought of eating insects, the bad news is that you have probably done so many, many times. This is because one of the most widely used red food colourings.
Cochineal goes by different names on food and cosmetic labels: cochineal, carmine, carminic acid, Natural Red 4, or E120. You may be surprised where you find it. Red, insect-based dyes found in food like Starbucks' strawberry Frappuccino are primarily produced by the cochineal bug, Dactylopius coccus, native to tropical and subtropical areas in the Americas.
Here's how you can identify it: E120: Commonly listed in European products. Carmine or Carminic Acid: The most recognizable names for cochineal. Natural Red 4: Often mistaken as plant-based, but it's derived from insects.
Natural Colouring: A vague term that can still mean cochineal unless the product explicitly states it's vegan or plant. Bugs are often used for natural food coloring, like cochineal extract, which turns food red. Confectioner's glaze, found in candies, comes from Lac bugs and is used to coat sweets.
Many figs have tiny fig wasps inside them because these wasps help in fig pollination.