In this blog post, we’ll examine the manufacturing process and uses of cochineal dye—which is used in strawberry milk and various processed foods—as well as its allergy risks and the safety controversies surrounding it.
When you bite into a strawberry, you can see its white flesh. However, strawberry milk—which contains strawberries—is pink. Where does this pink color come from? It comes from cochineal dye, extracted from a small insect called the cochineal scale insect. While the fact that we consume dye derived from insects has been a major point of controversy in itself, the bigger issue—one obscured by the insect as a raw material—is the concern that cochineal dye and other insect-derived dyes may cause various diseases, and that the risks have not been fully elucidated.
Cochineal insects are not found in South Korea; they are parasites of the cochineal cactus, which grows primarily in Mexico and Central and South America, and their scientific name is ‘Coccus cacti’. Female cochineal insects are reddish in color, and it is these females that are used to produce the pigment. First, let’s examine the pigment manufacturing process: female cochineal insects are collected and dried, after which carmine is extracted using water or alcohol. Carmine resembles pure red but has a slightly lower saturation. The pigment obtained by removing various proteins and impurities mixed with this carmine, concentrating it, and processing it into a powder is called cochineal pigment.
In fact, cochineal pigment did not begin to be used only in modern times. Since ancient times, the Egyptians have utilized it in various fields, such as dyeing cloth with the sap extracted from cochineal insects. In fact, there are records indicating that Cleopatra used lipstick made from cochineal insects. In addition, various cosmetics originated from the carminic acid derived from cochineal insects. Later, after Cortés conquered South America, it became known in Europe that cochineal pigment could produce a vivid red—a color that had been difficult to achieve at the time—and merchants began selling it in Europe. At that time, cochineal became Spain’s third most important trade commodity after gold and silver, and it served as a raw material that generated immense wealth until synthetic pigments capable of replacing carmine were invented.
Just as in the past, cochineal dye is widely used today not only in natural dyeing and cosmetics but also in foods such as strawberry milk, imitation crab meat, smoked dishes like chicken and duck, various jellies, red beverages, and ice cream. It is used to produce shades of red and helps processed foods look more appetizing. Cochineal dye is widely used because it is stable under heat and light and has excellent acid resistance. Furthermore, depending on the pH level—it turns orange in acidic conditions, shifts from orange to red in neutral conditions, and changes from reddish-purple to purple in alkaline conditions—this property allows it to be utilized to produce a variety of colors. Even in small quantities, it can produce appetizing colors that are close to their natural hues, making it suitable for a wide range of foods.
In addition to this versatility and convenience, many companies have continued to use cochineal dye even after the fact that it is derived from cochineal insects became a topic of discussion, largely because it is a natural animal-based dye for which the FAO-WHO Expert Committee has not yet established an Acceptable Daily Intake (ADI). Some companies have even continued to promote their products, claiming that, at least when it comes to food coloring, they have moved away from artificial tar-based dyes in favor of natural animal-based dyes. In this context, “natural animal-based colorants” refer to cochineal dye or dyes extracted from similar insects. So, is cochineal dye really the right choice?
Recently, cases of hives, swelling, abdominal pain, difficulty breathing, and anaphylactic shock—primarily among young children—have been reported worldwide after consuming ice cream, juice, candy, yogurt, and other products. In the past, at Massachusetts General Hospital in the U.S., a young child died and 22 patients complained of abdominal pain shortly after undergoing a gastrointestinal examination using pills containing cochineal powder, exhibiting symptoms similar to salmonella poisoning. Additionally, in Canada, a one-year-old child suffered a respiratory attack after consuming yogurt containing cochineal dye. In response, the WHO and the FDA have agreed that cochineal dye can trigger allergic reactions and may also have an indirect effect on the immune system. They also assert that adverse reactions such as hives, rhinitis, diarrhea, and hypersensitivity can occur when individuals who have become hypersensitive to cochineal dye are exposed to it. In other words, both agencies recommend exercising caution with cochineal dye, noting that there is substantial evidence that proteins contained in food coloring can cause allergies.
There are two main reasons for this. First, carminic acid is a self-defense substance produced by female cochineal insects, so the more stress the insects experience, the more cochineal dye can be extracted. Consequently, cochineal insects are artificially stressed before being dried. During this process, toxic substances produced as self-defense mechanisms—in addition to cochineal pigment—may also be extracted. Second, when the pigment is extracted using organic solvents such as ethanol, various natural components and proteins inherent to the insects are extracted along with it. If young children or adults prone to hypersensitivity are exposed to these incidentally extracted and powdered proteins, they may experience reactions such as unexplained rashes or allergies. In other words, the process of producing cochineal dye carries the potential to cause allergic reactions.
Despite warnings about these risks, the Ministry of Food and Drug Safety (MFDS) in South Korea does not yet express significant concern regarding the safety of cochineal dye. According to the Ministry, cochineal dye is considered to be at a very safe level. This is because, even when examining the association between cochineal extract and allergic diseases, consumer exposure levels are lower when the estimated daily intake is calculated by matching processed food product manufacturing reports with data from the Korea National Health and Nutrition Examination Survey. However, the aforementioned association with allergic diseases is based on historical data. Given that the WHO and the FDA are now reevaluating the risks of cochineal dye from a different perspective than before, the Ministry of Food and Drug Safety of South Korea also needs to reexamine the issue from a fresh perspective.
Some companies have begun using a new natural colorant in response to consumer concerns about cochineal dye and cochineal insects, as well as warnings from international organizations. This is lac dye, a natural animal-derived colorant. Lac dye is a red pigment extracted from a substance secreted by the larvae of the lac insect; aside from the name, it is not significantly different from cochineal dye. In other words, it carries the same risks as cochineal dye. So, is there no dye that can replace cochineal dye and is free of side effects?
Active research on this topic is underway worldwide. However, in South Korea, interest in food dyes remains low, so such research has not been sufficiently conducted. When an ingredient is labeled as a “natural colorant,” consumers often assume it is safe. However, considering that both lac dye and cochineal dye are natural animal-derived colorants, it is difficult to conclude that “natural” is always the right answer. If consumers take the initiative to show even a little interest in the colorants found in everyday items like food and cosmetics, a healthy alternative to cochineal dye may eventually emerge.
