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Is Cochineal (E120) Vegan or Vegetarian? Neither

Cochineal is an insect-derived red food colouring with a long industrial history. It is not vegan, and it is not vegetarian under the standard Vegetarian Society UK definition. This page covers the production, where it appears on labels, why it remains popular despite the alternatives, and what vegan red colourings work in its place.

The short answer. Cochineal (E120, carmine, carminic acid) is made from crushed scale insects. Not vegan, not vegetarian. Listed on UK and EU labels as E120, cochineal, carmine, or carminic acid; on US labels FDA requires cochineal extract or carmine declaration since 2009. Vegan alternatives include beetroot red (E162), anthocyanins (E163), paprika oleoresin (E160c), and synthetic azo dyes (with their own concerns).

The biology and industrial production

Cochineal is harvested from the scale insect Dactylopius coccus, native to South and Central America, which lives parasitically on prickly pear cactus (Opuntia species). The insects produce carminic acid as a defence compound; concentrations of around 17 to 24% by dry body weight make them an unusually rich pigment source. The pre-Columbian civilisations of central Mexico (Aztec, Maya) cultivated cochineal for textile dye centuries before European contact; the dye became a major export to Europe after the Spanish conquest and dominated red textile colouring until the development of synthetic dyes in the 19th century.

Modern industrial production is concentrated in Peru, the Canary Islands (Lanzarote and Tenerife), Mexico, Bolivia, and Chile. Female insects are harvested by hand or brush from cactus pads, sun-dried, then processed by hot water and ethanol extraction to yield carminic acid in the form of carmine lake (aluminium salt) or ammonium carmine. About 80,000 to 100,000 insects produce 1 kg of cochineal extract. Global production is in the range of 200 to 300 tonnes per year, of which roughly 60% goes into food, 30% into cosmetics, and 10% into textiles and other applications.

The pigment is unusually stable to heat, light, oxygen, and acidity, which is why it persists in industrial food use despite the existence of plant-based alternatives. Few natural red pigments survive industrial processing as reliably. The market price (around 50 to 80 USD per kg of pure carmine) is high but acceptable for industrial colouring applications where small amounts are used.

Where cochineal appears: the product list

Product category	Common use	Vegan check needed
Strawberry yogurt	Red colour	Yes; many brands use cochineal, some use beetroot
Raspberry yogurt	Red colour	Yes
Strawberry milkshake mixes	Pink colour	Yes
Maraschino cherries	Bright red colour	Many now use FD&C Red 40, but check
Pink-iced biscuits and cakes	Pink colour	Yes
Red cocktail cherries	Red colour	Yes
Some fruit drinks	Red colour	Yes
Salami and some cured meats	Red colour (not vegan anyway)	Often yes
Red velvet cake (some recipes)	Red colour	Often, though many use beetroot or cocoa
Surimi (imitation crab, not vegan anyway)	Red surface colour	Often
Red lipsticks and blusher	Pigment	Yes; CI 75470 on cosmetic label
Some hair dyes	Red pigment	Yes
Some pharmaceuticals (red tablet coatings)	Colour	Check with pharmacist

For yogurts in particular, the variation is substantial. Major supermarket own-brand strawberry yogurts in the UK and US have been variably reformulated over the past decade, with some moving to beetroot red, some to anthocyanins, and some retaining cochineal. The only reliable way to check is to read the label each time you buy or to look for explicit vegan labelling.

The Starbucks 2012 case

In March 2012, a vegan blogger drew public attention to the use of cochineal in Starbucks Strawberries and Creme Frappuccino in the US, which had previously been advertised as vegetarian-friendly. The story was picked up by major media outlets and triggered a substantial public reaction. By April 2012, Starbucks announced it would phase out cochineal and replace it with lycopene (a tomato-derived red pigment) by June 2012. The change was global.

The case is useful because it illustrates the gap between common consumer assumptions and ingredient reality. The Starbucks drink was not labelled as containing animal-derived ingredients, but it was not vegan or vegetarian under standard definitions. The shift to lycopene was technically straightforward but had been resisted on cost and colour-stability grounds until the consumer pressure became too high to ignore. Similar pressure has driven reformulation across multiple beverage and yogurt brands over the past decade.

The vegan red colouring options, compared

Colouring	E number	Source	Properties
Beetroot red	E162	Beetroot	Heat-sensitive, fades at high temperature; great cold
Anthocyanins	E163	Grape, berries, red cabbage	pH-dependent (red in acid, blue in alkaline)
Lycopene	E160d	Tomato	Orange-red; oil-soluble
Paprika oleoresin	E160c	Paprika peppers	Orange-red; flavour neutral
Annatto	E160b	Achiote seeds	Yellow-orange to red; fat-soluble
Capsanthin	E160c	Red peppers	Red to orange; oil-soluble
Allura red AC	E129	Synthetic azo dye	Bright stable red; UK warning label required
Ponceau 4R	E124	Synthetic azo dye	Stable red; UK warning label required
Erythrosine	E127	Synthetic, iodine-based	Pink-red; food restrictions in some jurisdictions

The plant-based options are stable enough for most food applications. The remaining engineering challenge with replacing cochineal is colour fastness under prolonged storage at room temperature in acidic environments. Synthetic azo dyes (E122, E124, E129) achieve this stability but carry their own consumer-acceptance issues following the Southampton six study linking them to hyperactivity in children; UK and EU labels require warnings about possible effects on children. For most home and small-scale commercial applications, beetroot, anthocyanins, or paprika cover the needed colour range without needing synthetic dyes.

Cosmetics: a parallel issue

Many red and pink cosmetics (lipsticks, lip glosses, blushers, eyeshadows, nail polishes) contain carmine, listed on INCI labels as CI 75470 or carmine. The cosmetic industry uses carmine widely because of its lightfastness and water resistance compared to plant alternatives. Vegan and cruelty-free cosmetic brands explicitly avoid it (Lush, Pacifica, Cover FX vegan range, Beauty Without Cruelty, Inika); mainstream brands vary by product.

For vegans concerned about cosmetic ingredients, the Leaping Bunny certification (which addresses animal testing) is separate from vegan certification (which addresses animal-derived ingredients). A product can be Leaping Bunny certified and still contain carmine. Look for vegan trademark on cosmetics or check ingredient lists for CI 75470 to be sure.

Allergy note. The FDA in 2009 mandated explicit cochineal labelling in the US after multiple anaphylactic reaction case reports. Carmine can trigger severe allergic reactions in a small subset of people, including those with no other known insect allergies. If you have ever had an unexplained allergic reaction after eating red-coloured yogurt, cherries, or sweets, ask your GP about carmine allergy testing.

Frequently asked questions about cochineal

What is cochineal made from?

Cochineal is a red food colouring extracted from the scale insect Dactylopius coccus, which lives on prickly pear cactus in Mexico, Peru, and the Canary Islands. The insects (specifically the females and immature stages) are harvested, dried, crushed, and processed with water and ethanol to extract carminic acid, the active pigment. About 80,000 to 100,000 insects are needed to produce 1 kg of cochineal extract. The pigment provides a stable bright red colour resistant to heat, light, and acidity, which is why it is preferred over many synthetic and plant-based alternatives in industrial food applications.

Why is cochineal not vegetarian?

The Vegetarian Society UK definition specifies no foods derived from any part of the body of a living or dead animal, including insects. Cochineal comes from insects, so it fails the test. Some people use a looser definition of vegetarian that focuses on vertebrates only and consider insect-derived foods acceptable; this is not the official position of the Vegetarian Society or most other vegetarian bodies. Vegans take an even stricter position; insects are sentient beings (the consensus is that they have some form of subjective experience) and their use for human food or colouring is excluded under all standard vegan definitions.

Where does cochineal appear on food labels?

On UK and EU labels, cochineal appears as E120, cochineal, carmine, carminic acid, natural red 4, or CI 75470. On US labels, the FDA requires cochineal extract or carmine to be explicitly listed (since 2009, following allergic reaction case reports). On cosmetic labels (INCI nomenclature), it is CI 75470 or carmine. Generic descriptions like natural colouring, colour, or fruit and vegetable extract should be queried; they can refer to plant pigments but also sometimes to carmine. If you cannot tell from the label, check the brand website or contact the manufacturer.

What products commonly contain cochineal?

Strawberry, raspberry, and red fruit yogurts (many supermarket own-brand and some commercial lines). Some fruit drinks and smoothies. Maraschino cherries (the bright red cocktail cherry, though many now use synthetic colour). Some sweets and candy, particularly older formulations. Pink-coloured iced biscuits. Some pre-made cake icing. Some salami and other red-coloured cured meats. Lipsticks and other red cosmetics. Some hair dyes. Coca-Cola does NOT use cochineal (uses caramel colour). The classic confusion case is Starbucks Strawberries and Creme Frappuccino, which contained cochineal until 2012 when the company switched to tomato-based lycopene after public criticism.

Are there vegan red food colourings?

Yes, several. Beetroot red (E162, betanin) is the most common natural vegan red. Anthocyanins from purple grape, blackcurrant, or red cabbage (E163) produce variable reds depending on pH. Lycopene from tomato (E160d) gives orange-red. Paprika oleoresin (E160c) for orange-red to red. Synthetic dyes (E122 azorubine, E124 ponceau 4R, E129 allura red) are all vegan but carry their own controversies around hyperactivity in children (the Southampton six study) and are required to carry warnings on UK labels. For home cooking, beetroot juice, hibiscus tea, or red cabbage with vinegar give natural plant-based reds without the need for E120.

Are insects acceptable to some vegetarians?

Some loose interpretations of vegetarianism, particularly among those who prioritise reducing harm to animals capable of complex suffering, accept insect-derived foods. Entomophagy (eating insects) is an established practice in many traditional cuisines. EFSA and FSA have approved several edible insect species (yellow mealworm, house cricket, migratory locust, lesser mealworm) as novel foods. The mainstream vegetarian movement, including the Vegetarian Society and Vegan Society, does not accept insect-derived foods. Honey is a related boundary case: vegans reject it, most vegetarians accept it. Cochineal is firmly on the no list under standard definitions.

Sources cited. EFSA Panel on Food Additives. Scientific opinion on the re-evaluation of cochineal, carminic acid, carmines (E 120) as a food additive, EFSA J 2015; 13: 4288; US FDA, 21 CFR 73.100 cochineal extract and carmine labelling rule, effective January 2011 (following 2009 announcement); Vegetarian Society UK definition; The Vegan Society guidance; McCann D et al. Food additives and hyperactive behaviour in 3-year-old and 8/9-year-old children in the community: a randomised, double-blinded, placebo-controlled trial (Southampton six), Lancet 2007; 370: 1560-1567; UK FSA register of food additives; FSA E-number register. All values as of May 2026.