What food additives are made from bugs? Exploring the insect-derived ingredients in your diet

October 14, 2025 •

3 min read

Over 2 billion people worldwide eat insects regularly, but many consumers in Western cultures are unaware that some common food additives are made from bugs. This guide explores which ingredients, like the coloring agent carmine and the glazing agent shellac, are derived from insects and how you can identify them on food labels. By understanding what food additives are made from bugs, you can make more informed choices about your diet, whether for vegan, religious, or personal reasons.

Quick Summary

Several food additives are derived from insects, most notably carmine, a red dye from cochineal insects, and shellac, a glaze from lac bugs. These are used in many common food products for coloring and shine. This article provides detailed information on these and other insect-derived additives, their applications, and how to identify them on ingredient lists. Information about potential health risks, such as allergies, is also covered.

Key Points

Carmine/Cochineal Extract: A bright red dye (E120, Natural Red 4) from crushed female cochineal insects used in food and cosmetics.
Shellac/Confectioner's Glaze: A natural resin from female lac bugs (E904) providing a shiny coating on candy, pills, and some fruits.
Not Vegan or Kosher/Halal: Due to insect origin, these additives are not suitable for vegan or certain religious diets.
Potential Allergen: Carmine can cause severe allergic reactions in some people and requires clear labeling.
Clear Labeling Required: Specific labeling for cochineal extract and carmine is mandated in the U.S.
Plant-Based Alternatives: Beetroot extract (E162) and berry anthocyanins are examples of plant-based alternatives.

Common bug-derived additives: A closer look at carmine and shellac

While the concept of eating insects may seem foreign to some, certain insect-derived ingredients have been used in food production for centuries. Two of the most common are carmine, a red coloring, and shellac, a glazing agent.

Carmine (Cochineal Extract, E120)

Carmine, also known as cochineal extract or Natural Red 4, is a vibrant red dye extracted from the female cochineal insect (Dactylopius coccus). These insects are native to cacti in Central and South America. The dye is produced by harvesting, drying, and crushing the female insects to release carminic acid, which is then processed into a pigment. Carmine is stable against heat, light, and oxidation and is used in various food and cosmetic products.

Common uses for carmine:

Food products: Candies, yogurts, juices, ice creams, and sausages.
Cosmetics: Lipsticks and blushes.
Pharmaceuticals: To color pills and ointments.

Shellac (Confectioner's Glaze, E904)

Shellac is a resin secreted by the female lac bug (Kerria lacca) from India and Thailand. The resin forms a protective coating on tree branches. The resin-encrusted branches are harvested, and the resin is processed to create shellac flakes. In food, it is used as a glazing agent for a glossy finish and protective coating.

Common uses for shellac:

Confectionery: Coating on candies and chocolates.
Fresh produce: Replacing natural wax on fruits like apples and citrus.
Baked goods: As a coating on pastries.

The importance of reading food labels for bug-derived ingredients

Identifying the source of food additives is important for individuals following specific diets like vegetarian, vegan, or certain religious practices. Carmine and shellac, being animal-derived, are not vegan and may be prohibited in some kosher and halal diets. Carmine also poses a potential allergen risk, with some individuals experiencing severe reactions.

Labeling for these additives has become more transparent due to consumer awareness and allergy concerns. In the U.S., the FDA requires specific naming of carmine and cochineal extract. In Europe, they are listed as E120. Shellac may appear as 'shellac,' 'confectioner's glaze,' or 'E904'.

Natural vs. synthetic alternatives

Growing consumer demand for plant-based and 'clean label' products is driving the development of alternatives to bug-derived additives. Manufacturers consider factors like cost, stability, and consumer perception when choosing between insect-derived ingredients and alternatives.


Feature	Carmine (E120)	Beetroot Extract (E162)	Synthetic Red Dyes (e.g., Red 40)
Source	Female cochineal insects	Beetroot	Petroleum or coal tar byproducts
Color	Bright red, pink, purple	Pinkish-red	Various shades of red
Stability (Heat, Light, pH)	Excellent	Poor	Good
Vegan Friendly	No	Yes	Generally yes (synthetic)
Allergen Risk	Potential for severe allergic reactions	Generally low	Generally low

Conclusion

Understanding what food additives are made from bugs, such as carmine and shellac, highlights an often-unseen aspect of food production. While these natural, bug-derived ingredients are approved for use, their origin is important for those with specific dietary or ethical concerns. Increased transparency in food labeling allows consumers to make informed choices that align with their values.

The food industry continues to explore and develop alternatives to bug-derived ingredients. {Link: Facebook https://www.facebook.com/groups/203595399667638/posts/5866879410005847}

Staying informed on food ingredients

Know the aliases.
Recognize the sources.
Check for certifications.
Report adverse reactions.
Explore alternatives.

Frequently Asked Questions

Cochineal extract, also known as carmine or E120, is a natural red dye made from crushed female cochineal insects. It is used to add red, pink, or purple color to various food and drink products, including yogurts, juices, candies, and cosmetics.

Carmine is commonly found in red-colored foods such as red-colored candies, certain fruit-flavored yogurts, ice creams, red velvet cake mixes, and some fruit juices. It is also used in cosmetics like lipstick.

Shellac (E904) is a resin secreted by the female lac bug (Kerria lacca). These insects feed on tree sap, and their resin is collected, processed, and dissolved in alcohol to create a glaze used to give food, pills, and wood a shiny finish.

To identify insect-derived ingredients, check the label for names like 'cochineal extract,' 'carmine,' 'carminic acid,' 'Natural Red 4,' or 'E120' for the red dye. For the glazing agent, look for 'shellac,' 'confectioner's glaze,' 'resin glaze,' or 'E904'.

Regulatory bodies like the FDA and EFSA consider carmine safe for consumption at controlled levels. However, some people can have severe allergic reactions, including anaphylaxis, making proper labeling crucial for those with sensitivities.

Yes, there are several plant-based alternatives. Beetroot extract (E162) and anthocyanins from berries are often used as red colorants instead of carmine. Vegan glazes from plant sources can be used in place of shellac.

Manufacturers may prefer bug-derived ingredients for their functional properties, such as carmine's vibrant, heat-stable color or shellac's durable, protective glaze. Some consumers also perceive 'natural' additives more favorably than synthetic ones, even if the source is less conventional.