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Starbucks has landed in hot water with some vegetarians over a decision to use a food coloring made from crushed bugs in products including its Strawberries and Creme Frappuccinos and red velvet whoopee pies.
The coffee giant recently started using cochineal extract, which is made from crushed insects, as a food dye in products that are pink or red in color.
Spokesman Jim Olson told msnbc.com the company switched to the extract in response to customers who wanted Starbucks to use more natural ingredients whenever possible.
In 2009 the Food and Drug Administration began requiring companies to tell customers when they are using cochineal extract in foods, citing the potential for allergic reactions.
COFFEE BEANS, GREEN Insect filth and insects
(MPM-V1) Average 10% or more by count are insect-infested or insect-damaged
If live external infestation is present use the Compliance Policy Guide (CPG) titled "Food Storage and Warehousing-Adulteration-Filth" (CPG 580.100) in accordance with "Interpretation of Insect Filth" (CPG 555.600)
(MPM-V1) Average of 10% or more beans by count are moldy
DEFECT SOURCE: Insect infested/damaged - preharvest and/or post harvest and/or processing insect infestation, Mold - post harvest and/or processing infection
SIGNIFICANCE: Aesthetic, Potential health hazard - mold may contain mycotoxin producing fungi
Originally posted by ImaMuslim
Sorry for being off-topic, but I had to mention it,
Originally posted by N3kr0m4nc3r
This always amazes me, people get so shook up when they find out something like this and then refuse to eat or drink anything.
Originally posted by FlyersFan
It's an added contamination that doesn't need to be there.
Everything I Want to Do Is Illegal
War Stories from the Local Food Front
by Joel Salatin
Drawing upon 40 years’ experience as an ecological farmer and marketer, Joel Salatin explains with humor and passion why Americans do not have the freedom to choose the food they purchase and eat. From child labor regulations to food inspection, bureaucrats provide themselves sole discretion over what food is available in the local marketplace. Their system favors industrial, global corporate food systems and discourages community-based food commerce, resulting in homogenized selection, mediocre quality, and exposure to nonorganic farming practices. Salatin’s expert insight explains why local food is expensive and difficult to find and will illuminate for the reader a deeper understanding of the industrial food complex.
1. Frozen or canned asparagus
Producers are allowed to leave 6 or more attached asparagus beetle eggs and/or sacs on 10% of their spears and either: an average of 40 thrips per 100 grams; or make sure the remaining insects or insect parts have an average aggregate length of 7mm or longer per each 100 grams. Crunchy!
2. Canned lingonberries
They taste so good at Ikea — but that little extra protein comes from the 3 larvae per pound allowed.
3. Frozen Brussels sprouts
Look closely: producers can have up to 30 aphids or thrips in every 100 grams.
BROCCOLI, FROZEN Insects and mites
(AOAC 945.82) Average of 60 or more aphids and/or thrips and/or mites per 100 grams
DEFECT SOURCE: Pre-harvest insect infestation
FDA - Defect Levels Handbook
The Food Defect Action Levels