Starbucks Phasing Out Cochineal Red, Using Lycopene Instead

April 20, 2012

The move is a response to customer feedback.

Starbucks Coffee Company says the red coloring used in select food and beverage products, which is currently sourced from cochineal insects, will soon be replaced with tomato-based lycopene.

Starbucks president Cliff Burrows made the announcement on the company blog earlier this week.

“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,” said Burrows.

Other products to see the switch will include Raspberry Swirl Cake, Birthday Cake Pop, Mini Donut with pink icing, and Red Velvet Whoopie Pie.

The move is a response to customer feedback.