whole Red Velvet Cake, on a glass cake plate with a napkin and knife.
Have you ever enjoyed a vibrantly colored red velvet cake, a refreshing strawberry yogurt, or a juicy pack of red candies, only to discover the shocking truth – that red hue might come from a tiny, crushed insect? Yes, you read that right! The red coloring in some foods can be derived from cochineal, a scale insect native to South America.
Nature’s Red Wonder:
Cochineal extract, also known as carmine or natural red 4, has been used as a natural dye for centuries. These tiny insects produce a red pigment called carminic acid, prized for its vibrant color and stability. While some may find the idea of insect-derived dye unsettling, it’s important to note that cochineal is generally considered safe for consumption by regulatory agencies.
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