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Starbucks Is Entering the Protein Wars with a New Topping

  • In September 2024, Starbucks’ CEO Brian Niccol introduced the "Back to Starbucks" initiative, a plan centered on menu simplification and operational improvements designed to increase sales.
  • The plan responds to ongoing sales declines by cutting 30% of food and beverage offerings by fiscal year 2025 while introducing new products.
  • Starbucks tests include a protein banana-flavored cold foam at five U.S. locations and fresh in-store baking of pastries like buttery croissants and chocolate cookies.
  • The protein cold foam delivers 15 grams of protein, more than a two-egg omelet, while Starbucks adds three bottled At Home creamers and returns raspberry syrup this July.
  • These initiatives aim to simplify barista workflows, attract health-conscious consumers, and accelerate menu innovation amid competitive pressures and a growing $6 billion protein market.
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The spokesman-Review broke the news in Spokane, United States on Tuesday, June 10, 2025.
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