The “Carmine Problem” and Potential Alternatives

Abstract Since ancient times, cochineal, obtained from the aphid Dactylopius coccus COSTA, has been used for coloring food. The insect is native to subtropical and tropical areas, parasitically living on Opuntia ficus-indica (L.) Mill. cacti. Main cochineal production is conducted in Peru, Bolivia, Argentina, and the Canary Islands. Related products are the anthraquinone carminic acid and its aluminum complex carmine. These colorants are permitted as food ingredients in most countries. Benefits of carmine are its excellent heat and light stability, but its nauseating animal origin, its aluminum content, microbiological issues, and its ability for inducing severe allergic reactions led to several public scandals. Consequently, pigments of synthetic or plant origin have most recently been applied as potential substitutes in the food industry. This chapter will provide insights about production, chemistry, legal requirements, applications, and diverse issues related with this colorant, furthermore providing an overview of possible substitutes.