VegNews Daily

Starbucks to Discontinue Use of Bug-Based Extract

The company announced that it will replace cochineal extract with a plant-based dye in all products.

In response to widespread outcry from vegans and omnivores alike, Starbucks has agreed to reformulate many of its popular drinks and baked goods without the use of cochineal extract—a red dye derived from crushed beetles. Starbucks US President Cliff Burrows released a statement yesterday detailing the company’s decision to transition to using lycopene, a tomato-based substance, to color items such as the Red Velvet Whoopie Pie and Strawberry-Banana Smoothie. The media firestorm erupted after food and culture blog This Dish is Veg published a story warning its readers that the Strawberries and Crème Frappuccino was no longer vegan, due to the extract’s presence. Burrows says he expects Starbucks to cochineal extract-free by the end of June.


101-Year-Old Heart Surgeon Fueled by Veganism

Centenarian doctor says a vegan lifestyle is his secret to longevity.
Read More »

Impossible Foods Raises $108 Million in New Funding

The plant-based meat and cheese company plans to release its first product next year.
Read More »

Cape Cod Restaurants Take On Vegan Challenge

Local vegan group successfully challenges eateries to add vegan options during the month of October.
Read More »

New Revolutionary Vegan Egg Product Launched

The whole-egg alternative was just introduced by Follow Your Heart.
Read More »

Website Names Top 5 Best US Cities for Vegans

Care2 Says Portland, New York, Los Angeles, Austin, and Seattle are havens for vegans.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »