HOUSTON – Starbucks will stop using a dye made from crushed bugs in its Strawberries & Crème Frappuccinos and other items after the ingredient prompted an outcry from some customers.
The company said it will phase out using cochineal extract as a red food dye. Instead, the coffee giant will use lycopene, which is tomato-based, for red and pink food and drinks.
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It expects the transition to be complete in the United States by the end of June.
Complaints poured in from some vegetarians after a vegan noticed last month that the company had started using cochineal extract.
The company also used the product in strawberry banana smoothies, raspberry swirl cake, red velvet whoopie pies and a few other items.
At the time, the company said it had switched to the extract in response to customers who wanted Starbucks to use more natural ingredients.
Starbucks' president said that the company learned it had fallen short of customer expectations by switching to the bug-based dye.