Hidden in Plain Sight: What are bugs called in food ingredients?

October 14, 2025 •

4 min read

While the thought of eating insects is foreign to many, bug-derived ingredients have been used for centuries, with the Aztecs using crushed cochineal bugs to create vibrant red dyes. Today, you might unknowingly be consuming bug-derived additives like carmine or shellac, which are often hidden behind technical names in the ingredients list.

Quick Summary

Many common food additives are derived from insects, including colorants like carmine and glazing agents like shellac, which are listed under technical names. Regulations require specific labeling, though deliberate consumption of insects for nutrition is also a growing trend.

Key Points

Hidden Additives: Carmine (from cochineal beetles) is a red dye, and shellac (from lac bugs) is a glazing agent, both used in many processed foods.
Ingredient Aliases: Look for carmine, cochineal extract, carminic acid, shellac, confectioner's glaze, or E120 (for carmine) and E904 (for shellac) on food labels.
Deliberate vs. Accidental: While some insect ingredients are intentional additives, low-level accidental contamination is also permitted by regulatory bodies like the FDA under Food Defect Action Levels.
Entomophagy: Edible insects, like crickets and mealworms, are increasingly used as a deliberate source of protein and other nutrients, often in powdered or processed forms.
Dietary Implications: These animal-derived ingredients are not suitable for vegan, vegetarian, or kosher diets. Additionally, some individuals may have allergic reactions to carmine.
Informed Consumption: Understanding the different names and sources of these ingredients is crucial for making informed food choices based on dietary needs, allergies, and personal preferences.

Common Bug-Derived Ingredients and Their Aliases

For many consumers, the idea of consuming insects is unpleasant, yet many processed foods contain insect-derived ingredients used for color or coating. These additives are derived from insects and serve a specific technological purpose in food production. Knowing their alternative names is key to understanding product labels, especially for those with dietary restrictions or allergies.

Carmine and Cochineal

One of the most well-known insect-derived ingredients is carmine, a bright red dye. It is made from crushed female cochineal insects (Dactylopius coccus), which feed on prickly pear cacti. The insects are harvested, sun-dried, and then crushed to extract carminic acid, which is used to produce the vibrant red pigment. This colorant is highly stable and is used in a wide range of food products, including red, pink, and purple candies, yogurts, ice creams, and beverages. On ingredient labels, it can be listed under several names, including carmine, cochineal, cochineal extract, carminic acid, Natural Red 4, or E120 in the European Union. Due to its animal origin, it is unsuitable for vegan or kosher diets.

Shellac

Shellac is another common bug-based ingredient, used as a glazing agent to give foods a shiny, protective coating. It is a resinous secretion from the female lac bug (Kerria lacca), found primarily in India and Thailand. The insect's secretions, which form a protective, hard cocoon, are scraped from tree branches, refined, and processed into flakes or glazes. In food, shellac is responsible for the glossy finish on items like jelly beans, chocolate-covered nuts, and some chewing gums. It's also used to coat pharmaceutical pills and is often listed as confectioner's glaze, resinous glaze, pharmaceutical glaze, or E904.

Insects as a Deliberate Protein Source (Entomophagy)

Beyond hidden additives, the deliberate use of insects as a food source, known as entomophagy, is a growing global trend. Insects like crickets, mealworms, and locusts are cultivated and processed into forms like powder or flour, which are then used as protein supplements or integrated into products like protein bars and pasta. These ingredients are intentionally added for their nutritional benefits and are clearly labeled, typically using scientific names or common names like "cricket flour".

Deliberate Use vs. Accidental Contamination

It's important to distinguish between intentionally added insect-derived ingredients and unavoidable, accidental contamination. The Food and Drug Administration (FDA) has established “Food Defect Action Levels” to address this.

Deliberate Use: The intentional addition of insect-derived products, like carmine or shellac, is regulated and must be disclosed on food labels. These are considered food additives with a specific function.
Accidental Contamination: This refers to trace amounts of insect fragments that can end up in food products during processing. The FDA recognizes that a certain level of natural, unavoidable defects, including insect fragments, is acceptable in large-scale food production. This is not an intentional additive but a result of processing natural agricultural products.

How to Identify and Avoid Bug-Based Ingredients

For consumers with specific dietary needs, allergies, or ethical concerns, identifying bug-based ingredients requires careful label reading.

Check the Label: Look for common names and aliases like carmine, cochineal, carminic acid, shellac, and confectioner's glaze. In the EU, look for E-numbers E120 and E904.
Look for Certifications: Products labeled as vegan or kosher will not contain insect-derived ingredients like carmine or shellac, as these are animal products.
Use Apps: Several apps, like Insect Scan, allow you to scan a product's barcode to check for insect-derived ingredients in its database.
Question Unpackaged Items: For unpackaged goods like candy from a bulk bin or baked goods, don't hesitate to ask staff about the ingredients.

Table: Common Bug-Derived Ingredients


Ingredient Name	Source Insect	Common Uses	Alternative Names / E-Numbers
Carmine / Cochineal Extract	Cochineal beetle (Dactylopius coccus)	Red, pink, and purple coloring in foods like yogurt, candy, and juices	Carminic Acid, Natural Red 4, Crimson Lake, Carmine Lake, E120
Shellac	Lac bug (Kerria lacca)	Glazing agent for candies, pills, and fruits	Confectioner's Glaze, Resinous Glaze, Pharmaceutical Glaze, Lac Resin, E904
Cricket Powder / Flour	House Cricket (Acheta domesticus)	Protein supplements in bars, pastas, and baked goods	Acheta domesticus powder
Mealworm Powder	Yellow Mealworm (Tenebrio molitor)	Protein powder and ingredient in foods	Tenebrio molitor powder

The Nutritional Context of Edible Insects

For centuries, insects have been a nutritious and sustainable food source in many parts of the world. Proponents of entomophagy highlight several key nutritional benefits, including:

High in Protein: Insects often contain a high percentage of crude protein, comparable to or exceeding traditional meat sources on a dry weight basis.
Rich in Micronutrients: Many edible insects are excellent sources of essential minerals like iron, zinc, and magnesium, as well as vitamins such as B12 and riboflavin.
Source of Healthy Fats and Fiber: Insects contain healthy unsaturated fats and have significant dietary fiber content, which contributes to overall health.

Regulation and Consumer Awareness

Food safety authorities, like the FDA in the US and the European Food Safety Authority (EFSA) in the EU, regulate the use of insect-derived ingredients. Their regulations mandate clear labeling for intentional additives and newer insect-based foods, such as cricket flour, to ensure consumers are informed. This is particularly important for people with allergies, as carmine, for example, can cause allergic reactions in sensitive individuals. Increased consumer awareness has led to greater transparency in labeling and, in some cases, the substitution of bug-based ingredients with plant-derived alternatives.

Conclusion

Ultimately, whether a consumer chooses to eat bug-derived ingredients is a personal choice, driven by dietary restrictions, ethical beliefs, and personal preferences. Understanding what are bugs called in food ingredients empowers consumers to make informed decisions and better control what they consume. Ingredients like carmine and shellac serve important functions in the food industry, but with clear labeling and readily available information, consumers can navigate ingredient lists with confidence, whether they are intentionally seeking out entomophagy or simply want to avoid certain additives.

Frequently Asked Questions

Cochineal extract is a natural red dye obtained from the dried and crushed bodies of female cochineal beetles (Dactylopius coccus). It is often used to add red, pink, or purple color to foods and cosmetics.

Yes, confectioner's glaze, also known as shellac, is a glazing agent made from the resinous secretions of the female lac bug (Kerria lacca). It provides a shiny coating to candies, chocolate, and other sweets.

Yes, some individuals are allergic to carmine and can experience reactions ranging from hives to life-threatening anaphylactic shock, even in small doses. It is important for sensitive individuals to avoid foods containing carmine or cochineal.

You can check for insect-derived ingredients by carefully reading the product's label for names like carmine, cochineal, or shellac. For easier identification, you can use apps like Insect Scan, which analyze product barcodes for these ingredients.

Yes, the FDA regulates the use of insect-derived ingredients used as intentional food additives, requiring proper labeling. They also have established Food Defect Action Levels for unavoidable accidental contamination.

Yes, there are many plant-based alternatives. For red coloring, some manufacturers use beetroot, lycopene, or paprika. For glazing, alternatives can include plant-derived waxes, though careful label reading is still necessary to confirm.

When insects are farmed specifically for human consumption under controlled, hygienic conditions and are properly prepared, they can be a safe and highly nutritious food source, rich in protein, healthy fats, vitamins, and minerals. Regulatory bodies evaluate these products for safety before they enter the market.