The use of insects and insect by-products in food isn't a new concept, but for many consumers, it remains a hidden truth. The idea of entomophagy—the consumption of insects—is a long-standing practice in many cultures worldwide, but in Western societies, it's often viewed with trepidation. When it comes to sweets, however, many people have been unknowingly consuming insect-derived ingredients for years, primarily through two common additives: carmine and shellac. While often colloquially referred to as beetle-based, both originate from species of scale insects, not true beetles. Understanding the origins of these ingredients sheds light on the history of food additives and modern labeling practices.
The Role of Cochineal and Carmine
For a bright red or vibrant pink color in sweets, cosmetics, and other food items, the additive carmine is a long-standing go-to. This natural dye, also known as cochineal extract, Natural Red 4, or E120 in Europe, is extracted from the dried, crushed bodies of the female cochineal insect ($Dactylopius coccus$). Native to tropical and subtropical America, these tiny, parasitic scale insects live on prickly pear cactus plants. The Aztecs and Mayans first cultivated them for their dye thousands of years ago, and Spanish conquistadors later introduced it to Europe, where it became a prized commodity.
- Harvesting and Processing: To create carmine, the insects are harvested from cacti, killed by heat (sunlight, steam, or oven), and then dried. They are then crushed into a powder, and the carminic acid is extracted by boiling the powder in an alkaline or ammonia solution. Aluminum or calcium salts are added to precipitate the vivid red pigment known as "carmine lake".
- Common Use in Sweets: Cochineal and carmine are used in products ranging from strawberry yogurt and red velvet cake mix to brightly colored candies and fruit drinks. Due to consumer concerns and allergic reactions in some individuals, many companies have transitioned to plant-based alternatives like beet or radish extracts for coloring, though carmine remains in use.
The Secret Behind a Candy's Shine: Shellac Glaze
Have you ever wondered what gives jelly beans, hard-coated chocolates, and other shiny candies their glossy, protective outer layer? That gleam often comes from confectioner's glaze, also known as shellac. Shellac is a natural resin secreted by the female lac bug ($Kerria lacca$). Found in the forests of India and Thailand, the lac bugs secrete the resin onto tree branches to form protective tunnels for their eggs.
- Collection and Refinement: The resin, mixed with bark and insect parts, is scraped from the trees and processed. The raw material is heated in long tubes, and the melted shellac seeps out, leaving impurities behind. It is then dried into flat sheets or flakes. This food-grade shellac is then dissolved in alcohol to create the liquid glaze applied to confections.
- Protective Coating: Besides providing a shine, shellac acts as a moisture barrier, helping to preserve the candy's freshness and prevent it from drying out. It's used on a variety of sweets, including Junior Mints, Lemonheads, and Boston Baked Beans.
What About Vegan and Alternative Options?
The discovery of insect-based ingredients can be an unpleasant surprise for vegetarians and vegans. However, with growing demand for plant-based foods, manufacturers are increasingly developing alternatives. These include plant-derived food colorings, like those from beets, radishes, carrots, or spinach, and glazes from plant-based waxes, like carnauba wax from palm leaves. While carmine offers a particularly stable and durable red color, consumer pressure and a wider array of options are leading many brands to change their formulations. This trend is a win for ethical consumers who prefer to avoid animal-derived products.
The Science of Beetle-Derived Ingredients
While the concept of consuming insect secretions or parts can be off-putting, the processing of both carmine and shellac results in highly refined, stable, and regulated ingredients. Shellac, for instance, is filtered and dissolved in ethanol to remove solid impurities. Carmine is produced through a chemical precipitation process that isolates the carminic acid. These extraction methods ensure that the end product is a consistent, safe additive rather than a recognizable insect part. However, some sensitive individuals may have an allergic reaction to carmine.
| Feature | Carmine/Cochineal | Shellac/Confectioner's Glaze |
|---|---|---|
| Source Organism | Cochineal scale insect ($Dactylopius coccus$) | Female lac bug ($Kerria lacca$) |
| Insect Type | Scale insect (order Hemiptera) | Scale insect (order Hemiptera) |
| Primary Purpose | Red/Pink Food Coloring | Hard, Glossy Coating |
| Ingredient Label Names | Carmine, Cochineal Extract, Natural Red 4, E120 | Confectioner's Glaze, Resinous Glaze, Shellac, E904 |
| Products Found In | Red candies, yogurt, some drinks, ice cream | Hard candies, jelly beans, some chocolates |
Conclusion
Though not technically true beetles, the lac and cochineal scale insects contribute two common additives to the world of sweets. Carmine provides the striking red hues in many candies and yogurts, while shellac gives a polished, shiny finish to hard-coated confections. Both have been safely used in food for centuries and are regulated by food safety authorities. However, their insect origin makes them a point of concern for consumers following vegan or vegetarian diets, as well as those with specific allergies. Fortunately, with the rise of plant-based food production, a wide variety of alternatives are now available. As consumers become more ingredient-conscious, more manufacturers will likely offer products that use plant-derived colors and glazes, providing greater transparency and choice. For more information on Cochineal, you can visit the relevant Wikipedia page.
