The Primary Non-Vegetarian Food Dyes
Navigating food labels requires vigilance, as several common color additives are derived from animal sources. For vegetarians and vegans, the most important ones to recognize are carmine and shellac, both sourced from insects.
Carmine (Cochineal)
Carmine, also known as cochineal, is a vibrant red food dye derived from crushed cochineal insects. These tiny insects are native to Latin America, where they live on prickly pear cacti. The red color comes from carminic acid, a defensive compound produced by the insects.
Common names on labels for carmine include:
- Cochineal extract
- Carminic acid
- Natural Red 4
- Crimson Lake
- E120 (European food additive number)
Carmine is prized for its stability and resistance to heat and light, making it a reliable red colorant in many products. It is widely used in yogurts, candies, red-colored baked goods, and beverages. A prime example of consumer action against this dye was when Starbucks removed it from certain drinks in 2012 in favor of a tomato-based alternative.
Shellac (Confectioner's Glaze)
Shellac is another insect-derived product frequently used in food manufacturing, though it serves as a glaze rather than a direct coloring agent. It is made from the resinous secretions of the female lac beetle and is used to create a glossy finish and protect products from moisture loss.
Common products with shellac include:
- Hard-shell candies (like jelly beans and M&Ms)
- Coated chocolates
- Glazed pastries
- Wax coatings on fruits and vegetables
- Pharmaceutical capsules
In Europe, shellac is labeled as E904. The vegetarian status of shellac has been a subject of debate, with many organizations now classifying it as unsuitable for vegetarians due to its insect origin.
Other Additives to Watch For
Beyond the primary food dyes, other additives can compromise a product's vegetarian status.
Gelatin
Gelatin is a gelling and thickening agent derived from the collagen found in animal bones, ligaments, tendons, and skin, typically from cows and pigs. It is used in many foods, including:
- Gummy candies and fruit snacks
- Marshmallows
- Certain desserts and puddings
- Jellies
Bone Char
Bone char is a granular substance made from charred animal bones, often used in the sugar refining process to remove impurities and create its characteristic white color. While not a food dye itself, it is used in the production of some confectionery black colorings. Vegetarians concerned about animal byproducts in their food should seek out sugar or foods labeled as 'vegan' or 'unrefined.'
How to Read Labels for Non-Vegetarian Dyes
Carefully inspecting the ingredient list is the best way to avoid non-vegetarian food colorings. Beyond specific names like 'carmine' or 'shellac,' look for these clues:
- E-Numbers: In the EU, look for E120 (carmine) and E904 (shellac).
- Natural Labeling: Don't assume 'natural color' is vegetarian. Both carmine and shellac are 'natural' but not plant-based.
- Synthetic vs. Natural Dyes: Some synthetic dyes like Red 40 are technically vegetarian (derived from petroleum), but many vegans avoid them due to a history of animal testing. This is a personal ethical choice.
Comparison of Vegetarian and Non-Vegetarian Colorants
| Dye Name | Source | Vegetarian Status | Common Products |
|---|---|---|---|
| Carmine (E120) | Crushed cochineal insects | No | Red/pink candies, yogurts, beverages |
| Shellac (E904) | Lac beetle secretions | No | Glazes on candies, pills, fruits |
| Gelatin | Animal bones, skin, and tissue | No | Gummy candies, marshmallows, jellies |
| Red 40 (E129) | Petroleum | Yes | Sodas, sports drinks, processed snacks |
| Beetroot Red (E162) | Beets | Yes | Soups, dairy products, red velvet cake |
| Annatto (E160b) | Achiote tree seeds | Yes | Cheeses, orange-colored products |
The Rise of Vegan Alternatives
Consumer demand for more transparent and animal-free products has led many companies to seek alternatives to carmine and shellac. Plant-based colorants derived from fruits, vegetables, and other natural sources are becoming increasingly common. For instance, companies might use lycopene from tomatoes, beetroot red, or anthocyanins from grapes and berries to achieve similar red and pink hues.
This shift benefits consumers by providing more options that align with their ethical dietary choices. It's a positive sign that awareness of hidden animal ingredients in the food supply is growing, and manufacturers are responding. The website Beyond Sushi offers valuable insights for those pursuing a vegan lifestyle and identifying animal-derived ingredients.
Conclusion
For vegetarians, the question of what food dyes are not vegetarian comes down to reading labels carefully and understanding common animal-derived colorants. The key culprits are insect-based carmine (E120) and shellac (E904), but other additives like gelatin and bone char can also be present. With increased consumer awareness, more companies are moving toward plant-based alternatives, making it easier to find truly vegetarian products. By staying informed and paying attention to ingredient lists, consumers can ensure their food choices align with their values.
