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The company, who made news last month for using cochineal extract (crushed bugs) as a dye in it's strawberry beverages, says they are planning to transition away from the dye. Instead, Starbucks will use a lycopene dye which is made from tomato extract.
In a posting on the Starbuck's blog, company president Cliff Burrows laid out the company's plan.
"Our expectation is to be fully transitioned to lycopene, a natural, tomato-based extract, in the strawberry sauce (base) used in our Strawberries & Crème Frappuccino® blended beverage and Strawberry Banana Smoothie. Likewise, we are transitioning away from the use of cochineal extract in our food offerings which currently contain it (Raspberry Swirl Cake, Birthday Cake Pop, Mini Donut with pink icing, and Red Velvet Whoopie Pie).He predicted that, though the transition would take time, they hope to eliminate cochineal extract in their products by the end of June. That means the vegan Frapuccinos will now indeed be vegan. Good news for any vegans who want a frosty treat this summer.