Why are these hard-to-pronounce ingredients added to everything from a burger served in schools to veggie burgers in the frozen food aisle of the grocery store? We try to answer that on this edition of Tiny Desk Kitchen.
It turns out the answers are as varied as the ingredients. But as we yearn to know what's in our food and how it's made, these kinds of ingredients with unfamiliar names make people suspicious.
The tiny white insects that feed on cactus turn into red cochineal when crushed. Starbucks uses the dye in some of its products.
Credit Flickr via Wikimedia Commons
Call it the tempest in the Frappuccino. Some Starbucks patrons have been distressed to learn that the chain's Strawberry and Creme Frappuccino owes its pink coloring to crushed insects.
The coloring in question, cochineal, is made from a tiny white insect, Dactylopius coccus. When crushed, its body exudes a brilliant red color. Cochineal has been used as a coloring for foods and makeup for centuries.