Starbucks to eliminate Cochineal Extract

Recall the uproar last month? When customers discovered that Starbucks were using ground bugs as a colorant in their strawberry frappuccinos? Well good news. As a result of this outrage Starbucks have been forced to eliminate cochineal insects from their drinks. Making Soy Strawberries & Creme Frappuccino Vegan again!

President of Starbucks US, Cliff Burrows, released a statement yesterday confirming the move away from using cochineal insects in Starbucks’ menu;

“As I first shared on March 29, we’ve learned that we fell short of your expectations by using natural cochineal extract as a colorant in four food and two beverage offerings in the United States. 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.”

Don’t you love how Burrows says ‘natural cochineal extract‘ which is PR speak for cochineal insects.

He continues, “After a thorough, yet fastidious, evaluation, I am pleased to report that we are reformulating the affected products to assure the highest quality possible. Our expectation is to be fully transitioned to lycopene, a natural, tomato-based extract, in the strawberry sauce (base) used in our Strawberries & Crème Frappuccino® blended beverage and Strawberry Banana Smoothie. Likewise, we are transitioning away from the use of cochineal extract in our food offerings which currently contain it (Raspberry Swirl Cake, Birthday Cake Pop, Mini Donut with pink icing, and Red Velvet Whoopie Pie).”

He then outlines the companies intention to eliminate ground cochineal bugs by the end of June across the U.S. What this means for those of us living outside the U.S is uncertain but it’s a step in the right direction.