Cochineal Extract

Cochineal extract, also known as carmine or carminic acid, is a red coloring derived from the dried bodies of the cochineal insect (Dactylopius coccus). The insects are native to tropical and subtropical South America and Mexico, where they feed on prickly pear cacti. The coloring is produced by crushing the insects and extracting the carminic acid.

Manufacturers use cochineal extract to provide a vibrant red color to foods and beverages. It is commonly found in products such as candies, yogurts, baked goods, and beverages.

In the United States, cochineal extract is approved by the FDA as a color additive. Some individuals have reported allergic reactions, including hives and asthma, to carmine, though these are considered rare. The World Health Organization's International Agency for Research on Cancer (IARC) has classified carmine as Group 3, meaning it is not classifiable as to its carcinogenicity to humans. JECFA and EFSA have evaluated cochineal extract and have established acceptable daily intakes.