Starbugs no more
Apr 19, 2012, 9:28 AM | Updated: Apr 20, 2012, 2:05 pm
If you were grossed out to learn Starbucks is using
crushed up bug juice to color their pink drinks, you’re in
luck because they’re going to end the practice.
The products include ‘cochineal extract,’ or dried out,
ground up bug bodies, which is used to give the
Strawberries & Creme Frappuccino, Strawberry Banana
Smoothie, Raspberry Swirl Cake, Birthday Cake Pop, Mini
Donut with pink icing, and Red Velvet Whoopie Pie their
rosy color.
Cliff Burrows, the president of Starbucks U.S, announced
in the Starbucks blog Thursday the company is
transitioning to lycopene, a “natural, tomato-based
extract, in the
strawberry sauce (base.)” Lycopene is also considered by
some to lower the risk of prostate cancer.
“Our commitment to you, our customers, is to serve the
highest quality products available. As our customers you
expect and deserve better – and we promise to do better,”
said Burrows.
The full transition is expected to be complete across the
U.S. by the end of June.
No word on whether the switch will affect the Strawberry
Frappuccino’s calorie count: 470 calories and 17 grams of
fat for a grande (16 oz) drink.
