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Yes, I have several friends who are strict vegans and won't eat anything with this dye, or honey, or Lea & Perrins. They have to read all labels, all the time, so that they don't overlook anything.
The story really seems to go out of it's way to make Starbucks the bad guy for a common ingredient.
I think that, AGAIN, its all about the lack of disclosure.
If everyone would just list the ingredients, there would be much less problems with public outrage.
People generally think, that if you hide something - it must be a reason.
The reason the Starbucks case has become an issue is nobody expected Starbucks, a company that touts their corporate responsibility to customers and the environment, would feed their customers insects without telling them. While Starbucks now talks about how their strawberry products are not vegan, the fact is they broke trust with their customers, and not just vegans.
For years, kosher consumers have been drinking some Starbucks beverages, but the cross-contamination will keep them and many non-kosher consumers away too.
Yes, I have several friends who are strict vegans and won't eat anything with this dye, or honey, or Lea & Perrins. They have to read all labels, all the time, so that they don't overlook anything.
What about all the bug parts and guts that end up in their veggies and veggie products. Yes I am being serious.
I would assume most vegetarians know that if you are eating something red, there is a good chance it's red because of carminic acid, much like if you're eating something the needs to be solidified there is a good chance you're eating gelatin, which is even grosser than carminic acid if you stop to think about it.
I would assume so too, except that I know vegetarians who didn't realize that cheese containing rennet (and a lot of them still do) is not vegetarian, even for lacto-ovos. In that same discussion, one of them also learned about worcestershire, although not from me. Someone might think a Frap is "just dairy" ... I mean, look at the reactions from people in this thread.
I thought Coke contained cochineal, but I looked yesterday and apparently not.
I would assume so too, except that I know vegetarians who didn't realize that cheese containing rennet (and a lot of them still do) is not vegetarian, even for lacto-ovos. In that same discussion, one of them also learned about worcestershire, although not from me. Someone might think a Frap is "just dairy" ... I mean, look at the reactions from people in this thread.
I thought Coke contained cochineal, but I looked yesterday and apparently not.
Oh the humanity. LOL
I can't believe none of the Navy folks on this board haven't mentioned the bug juice tie in.
I thought everybody knew about this but surely the pertinent question is why we need colouring agents at all ( natural or not) in our foods. Are we as customers so shallow that we need those colours to find certain foods more appealing. Shouldn't a product made with decent ingredients be enough on its own ?
Surely a Strawberry frappe if it has ever seen a strawberry does not have any need of ANY colouring ?
In Britain for example a lot of curries ( pretty much the "National" food for Brits) is always a dubious and bilious shade of violent orange or red and 9 out of ten times the colouring agent is some artificial garbage. Why ? Because people have been brainwashed into thinking that a Curry has to look orange or a Tandoori dish bright red which is ludicrous.
Some restaurants do use turmeric ( the posher ones Saffron) but mostly is will be some vile chemical garbage. Because the customers expect it.
I had curries all over India and virtually no dish I know of had this colouring, they were simply the colour they turned when cooked, period.
As for eating crushed bugs I would rather have that than some wholly artificial one though I fail to see why we need any at all truth be told. Cochineal has been used as a natural dyeing agent for centuries but I wish we were just happy with our foods as it is naturally.
I have always found cakes of violent hues for example an utterly bizarre concept especially when the colouring is artificial. What is wrong with a cake which is the colour of the amalgamation of its ingredients ? Are we really that moronic and that shallow as customers that we are distracted by shiny baubles ? Apparently so.
I suppose it stops us from thinking about the real issue which is what actually goes into our food. Anything made with good, fresh ingredients should need no shiny bling to add to its appeal. IMO anyway.
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