Campbell culinary institute, david landers

A CHEF SPEAKS! Q&A WITH CAMPBELL’S SENIOR CHEF DAVID LANDERS
Campbell’s Culinary & Baking Institute merges menu trends with food formulation.

Foodservice / Beverages / Breaking News / Colorings

Starbucks Rethinks Red

April 20, 2012
/ Print / Reprints /
ShareMore
/ Text Size+
April 19/New York/CNNMoney -- Starbucks announced it is phasing out the use of insects as food coloring in its drinks and food products.

Starbucks’ president Cliff Burrows wrote in his blog that Starbucks is "transitioning" away from the use of an insect called the cochineal.

Burrows blogged that Starbucks "fell short of your expectations by using natural cochineal extract as a colorant in four food and two beverage offerings in the United States."

He identified the products in question as the Strawberries & Crème Frappuccino, Strawberry Banana Smoothie, Raspberry Swirl Cake, Birthday Cake Pop, Mini Donut with pink icing and Red Velvet Whoopie Pie.

Burrows said that use of the insect dye will be "fully transitioned from existing product inventories" by the end of June.

From that point on, he said that Starbucks will use lycopene, a tomato-based extract.

An earlier Burrows blog from March 29 described the cochineal as a natural product, approved by the Food and Drug Administration, with no health risk.

Starbucks spokesman Jim Olson said the company was responding to numerous petitions and individual requests from customers who were concerned about the use of an insect-based extract.

The organization Change.org contacted CNNMoney to claim partial responsibility for pressuring Starbucks with its petition of 6,000 signatures gathered by blogger Daelyn Fortney. The purpose, according to Fortney, was to switch to a "vegan-friendly" extract.

The cochineal has a long history as being used as a red dye, according to Richard Levine, communications program manager for the Entomological Society of America.

"The red in the uniforms of the British soldiers during the Revolutionary War came from cochineal dye," he said. "The same goes for the uniforms of the Royal Canadian Mounted Police."

 From the April 20, 2012, Prepared Foods’ Daily News

You must login or register in order to post a comment.

Multimedia

Videos

Air Products Video

THE MAGAZINE

2014 Prepared Foods

April 2014 cover, prepared Foods

2014 April

Check out the April 2014 issue of Prepared Foods, with features on new gourmet trends, sodium functionality, and much more!

Table Of Contents Subscribe

PREPARED FOODS STORE

Vegetable Oils in Food Technology
Vegetable Oils in Food Technology: Composition, Properties and Uses, 2nd Edition

Now in an extensively updated second edition, the volume provides a source of concentrated and accessible information on the composition, properties and food applications of the vegetable oils commonly used in the food industry.

More Products

MARKET TREND REPORT

Benecol Case Study: Reducing Cholesterol

Bread and Butter

Purchase Report Here

 
Benecol is a brand licensed by Finnish company, Raisio Group. Branded products include a range of cholesterol-lowering food goods such as fat spreads, yogurts, milk, bread, and soy drinks. Market Line

 

www.research-store.com/preparedfoods/Product/alcoholic_drinks_in_the_united_states?productid=C62C083F-3988-4404-8CC4-2354D62AE7F5

Food Master

food master 2013Food Master 2013 is now available!

Where the buying process begins in the food and beverage manufacturing market. 

Visit www.foodmaster.com to learn more.

STAY CONNECTED

Facebook icon Twitter icon  YouTube iconLinkedIn icon