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Starbucks to phase out use of insects as dye for food and drinks

Melbourne, Fri, 20 Apr 2012 ANI

Melbourne, Apr 20 (ANI): Starbucks has said that it will stop the use of a red dye made from ground up insects used by the company to colour some of its beverage and food products.

The Seattle-based coffee giant also said that it will no longer use cochineal extract, which is processed from crushed beetles, to colour some of its red-tinted products.

"After a thorough, yet fastidious, evaluation, I am pleased to report that we are reformulating the affected products to assure the highest quality possible," quoted Cliff Burrows, the company's US president, as saying in a statement posted to the company's blog.

Instead, Starbucks will start using lycopene, a tomato-based extract, to tint offerings that need red colouring, including strawberry banana smoothies and miniature donuts.

"Our intention is to be fully transitioned from existing product inventories to revised food and beverage offerings near the end of June across the US," Burrows added. (ANI)

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