Thanks to information from a vegan barista, who informed us that Starbucks changed their strawberry sauce ingredient list to contain cochineal extract, and the media firestorm that followed, company president Cliff Burrows released a statement yesterday alerting consumers that they "are reviewing alternative natural ingredients."
We think this is a positive step in the right direction and hope Starbucks follows through and considers using natural plant-based ingredients... or just leaves the dye out all together.
Thank you to everyone who helped spread the word, from our readers to Change.org petition signers to the mainstream media.
For more information on the story, please view: Beware: Starbucks' Soy Strawberries & Creme Frappuccino is NOT vegan
And here's just a handful of the media attention the Starbucks/bug story received:
Ross & Burbank Show 97.3 KIRO FM (Interview with Daelyn Fortney)
The Situation Room CNN (Interview with Daelyn Fortney)
USA Today Bruce Horovitz (Interview with Daelyn Fortney)
KIRO 7 Chris Egert (Interview with Daelyn Fortney)
Minyanville Christopher Witrak (Interview with Daelyn Fortney)
CBS News HealthPop, Seattle Times, Boston.com, MSNBC, TIME, Huffington Post, Washington Post, Chicago Sun Times, Sydney Morning Herald, Atlanta Journal Constitution, WCVB Boston, WAVE 3, WAOW, KRDO, News Tribune, Vancouver Sun, Global Edmonton, WEWS, WHIO, Financial Post, Digital Journal, Jezebel, Z6 Mag, International Business Times, VegNews, CBS Seattle, Eater, CBS Detroit, Natural News, NPR
UPDATE 4/19/12 Starbucks to remove cochineal extract: No more buggy coloring: Starbucks to stop using cochineal extract
Photo credit: Starbucks