From Cochineal to Red 40: The Ingredient Evolution
For years, a persistent rumor circulated about the red food dye in Skittles being derived from insects. This story was true at one point. Before a recipe change in the early 2010s, Skittles, like many other red candies and processed foods, used carmine as a colorant. This natural dye, also known as cochineal extract, was indeed sourced from an insect.
Carmine and the Cochineal Insect
Carmine is a vibrant crimson dye derived from the female cochineal insect (Dactylopius coccus). These tiny, scale insects are parasites that live and feed on prickly pear cacti, primarily found in Mexico, Peru, and the Canary Islands.
The production of carmine follows a labor-intensive process that dates back centuries:
- Harvesting: The female cochineal insects are carefully brushed off the cactus pads, often by hand.
- Drying: The collected insects are killed and then sun-dried until they are shriveled and dark.
- Crushing: The dried insects are crushed into a fine powder, which, when mixed with water, reveals the bright red pigment known as carminic acid.
- Processing: To create the final carmine dye, the extract is mixed with aluminum or calcium salts to precipitate the color.
Historically, this process was valued for creating a rich, stable red color used not only in food but also in textiles and cosmetics.
The Shift to Synthetic Dye: Red 40
The public and consumer advocacy groups raised concerns about using insect-derived ingredients for both ethical and allergic reasons. Prompted by pressure from organizations like PETA and a growing vegan consumer base, Mars, the maker of Skittles, removed all animal-derived products, including carmine and a confectioner's glaze from shellac (also an insect byproduct).
As a result, modern Skittles sold in the U.S. and many other markets get their red color from Red 40, a synthetic dye. Red 40, also known as Allura Red AC, is a petroleum-based food colorant that provides a consistent and intense red hue. The ingredient change was fully implemented around 2015, although some sources cite 2009 for the U.S. market.
Comparison: Carmine vs. Red 40
The shift from a natural, insect-based dye to a synthetic, petroleum-based one represents a significant change in food manufacturing. Here is a comparison of the key aspects of carmine and Red 40:
| Feature | Carmine (Cochineal Extract, Natural Red 4, E120) | Red 40 (FD&C Red No. 40) |
|---|---|---|
| Source | Female cochineal insects harvested from prickly pear cacti. | Petroleum byproducts and coal tar. |
| Classification | Natural dye, though still an animal byproduct. | Artificial/Synthetic dye. |
| Allergen Risk | Known to cause allergic reactions, including hives and anaphylactic shock, in a small percentage of people. | Also linked to allergic reactions and, controversially, hyperactivity in some children. |
| Vegan/Vegetarian Status | Not vegan or vegetarian, as it is derived from an animal. | Considered vegan, as it does not come from an animal source. |
| Ethical Concerns | Involves the killing of thousands of insects; requires intensive human labor for harvesting. | Often criticized for its synthetic nature and potential health effects debated by researchers. |
| Regulatory Labeling | Required by the FDA to be explicitly listed as “carmine” or “cochineal extract” since 2011. | Approved for use in food in the U.S., but faces increasing scrutiny and potential state-level restrictions. |
The Labeling Story and Consumer Choice
Because of the allergen risk associated with carmine, the U.S. FDA updated its regulations in 2009, requiring specific labeling for products containing cochineal extract or carmine. This allowed consumers with sensitivities to more easily identify and avoid the ingredient. The public backlash and the demand for vegan-friendly options solidified the shift for many major candy producers, including Mars.
Today, reading the ingredient label remains the best way for consumers to make informed choices. The presence of Red 40 will be clearly listed, typically under "Colors (Red 40 Lake, ...)". For those who follow a vegan lifestyle or prefer to avoid artificial colors, this information allows them to confidently indulge in modern Skittles. However, the move from one controversial ingredient to another highlights ongoing conversations about the food industry's ingredients and their impact on consumer health and ethics.
Conclusion
The enduring myth about Skittles containing crushed insects is only partially true, reflecting a recipe that has since been modernized. The red food dye for Skittles was once carmine, an insect-based dye, but today it is Red 40, a synthetic coloring. This change, driven by consumer demand and ethical considerations, highlights the food industry's responsiveness to public feedback. While modern Skittles are animal-free, consumers must weigh the ethical trade-offs of natural versus artificial ingredients in their food choices.
