Food Business News - May 8, 2012 - 40

the mainstream media as more consumers were informed that the coffee chain was using insects in its products. On April 19, Cliff Burrows, president of Starbucks U.S., wrote in a blog post that the company was working to end the use of cochineal extract to color some of its beverages. “After a thorough, yet fastidious, evaluation, I am pleased to report that we are reformulating the affected products to assure the highest quality possible,” Mr. Burrows wrote in the blog entry. “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.” He added Starbucks will transition away from using cochineal extract in other food products that contain it. The products included raspberry

swirl cake, birthday cake pop, mini donut with pink icing and red velvet whoopie pie. “This transition will occur over time as we ﬁnalize revisions and manage production,” Mr. Burrows said. “Our intention is to be fully transitioned from existing product inventories to revised food and beverage offerings near the end of June across the U.S.” Starbucks started using the cochineal extract in response to consumer demand that companies reduce the use of synthetic colors in its food and beverage products.

Offering market insights
In late April, Corn Products International/National Starch Food Innovation, Westchester, Ill., launched cleanlabelinsights.com, a web site focused on the clean label trend. Despite growing demand from consumers for

cleaner labels, no industry-wide definition currently exists, according to the company. In response, the web site is designed to provide a platform for manufacturers to access the research, technical advances, culinary applications, reg-ulatory information, and case studies on consumer product activity in the clean label space. “We want to be at the forefront of the clean label trend — this initiative will enable us to present and share an in-depth understanding of consumer attitudes and strengthen our position as the industry authority and go-to clean label partner,” said Aaron Edwards, global director of wholesome for Corn Products/ National Starch. The introduction of the Corn Products/National Starch web site is timely. During the A.M.I.

International Expo education session, Ms. Riley noted that the company that manufactures L.F.T.B. and the processors that use the product were caught off guard by the media attention. The L.F.T.B. product has been available and in use for almost 30 years and it was unclear why concerns were raised. She added that for the meat industry transparency will be important to defusing future misperceptions about industry products and practices. Mr. Hibbert, the lawyer for K&L Gates, added, “We’re in the food business, and we’re trying to make sure it’s abundant, affordable and safe.” He said industry should try to “overwhelm bad information with better information as quickly as possible.” FBN — Keith Nunes and Erica Shaffer knunes@sosland.com Erica Shaffer is an editor with Meat&Poultry magazine, a sister publication to Food Business News.

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Food Business News - May 8, 2012

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