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Starbucks converts to low fat milk
May 31, 2007
SEATTLE — Starbucks Coffee Company has announced plans to adopt a new dairy standard for all espresso-based drinks, switching from whole to reduced fat (2 percent) milk in all U.S. and Canada-based locations by the end of 2007. At the same time, Starbucks is assessing options for conversion to lower fat dairy in its 39 markets outside North America.
"Choice has always been at the heart of what we offer," said Denny Marie Post, senior vice president of Global Food and Beverage, Starbucks Coffee Company. "The move to reduced fat milk as our core dairy offering comes directly from our customers' requests, and while they will still have the option to customize their drinks, our standard beverages will now come with fewer calories and less fat."
The conversion was initially tested in New York before implementation in all U.S. and Canada locations.
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