Cochineal Extract (Carmine) vs FD&C #40

I'd like to introduce you to the cochineal bug. They originate from South America and Mexico. You may not know that you've already been acquainted with the females. Her known aliases are cochineal (pronounced coach-in-EEL) extract, carmine, E120, carminic acid, crimson lake, natural red 40, and C.I. 75470. Chances are, you have eaten this bug.

If you'd like to see a picture, I found some great ones. Take a look: http://nathistoc.bio.uci.edu/hemipt/Dactylopius.htm

The female bugs are killed, ground, and used for pigmentation in food, clothing and cosmetics. Various shades of red are derived from this bug: pinks, reds, and oranges. Believe it or not, this has been done for thousands of years all over the world.

Here, in America, this kind of dye is considered a natural additive and is included in products such as Tropicana Orange Strawberry Banana Juice.

Because of consumer complaints - from those individuals that have an allergy to cochineal extract as well as vegetarian and kosher groups, the FDA now requires all manufacturers to list cochineal extract or carmine in the list of ingredients. This law becomes effective January 5, 2011. The "guidance", a FDA document that describes how to do this, can be found here: http://www.fda.gov/ForIndustry/ColorAdditives/GuidanceComplianceRegulatoryInformation/ucm153038.htm

At first, I have to admit I was horrified. Bugs! Really! But then, I thought about it a bit more as I researched. Americans, as a culture, do not eat bugs, but that is not the same all over the world. Bugs, in fact, are a great source of protein! So I think Americans (myself included) tend to be horrified at the thought of "eating a bug", when, if you think about it, we also eat: chicken & fish embryos (eggs & caviar), chitterlings (intestines, aka "chitlins"), pate (liver), and escargo (snails).

Some companies have reacted to the backlash by replacing cochineal extract with artificial colors such as FD&C Red No. 40, which is derived from petroleum.  Dannon did this with their strawberry yogurt.

Yum, what a choice: bugs or petroleum.

I believe that it is always better to go natural -- but I also have to question: why bother adding color to foods? Why can't we just get used to their natural color? I realize there is a lot of marketing and science to answer these questions, and food companies want to sell as much product as they can.

But really, I don't NEED my food to be red or pink.

Verdict: If I had to choose, I'd choose the bug. But in a perfect world, I wouldn't have to choose at all.

As much as I can help it, no bugs or petroleum for Christa.