Starbucks Is Testing a High-Protein Cold Foam

Exciting news for your next coffee run — new menu items and an updated menu development strategy are coming to the nation’s largest coffee chain. 

Starbucks recently teased its upcoming innovations at its employee-focused Leadership Experience conference, kicking off with the return of a familiar favorite. The fan-favorite raspberry syrup is finally making its return to menus after a two-year hiatus, as Starbucks announced this week. It’s scheduled to be available in July for a “very limited” time while supplies last. 

Starbucks’ new 1971 Roast is also headed to locations throughout the United States and Canada this winter. This dark roast features beans sourced from Sumatra, Colombia, and Brazil, according to the brand. 

Moving forward, Starbucks will implement a “Starting Five” pilot program to test new launches in a controlled setting prior to introducing them nationally. Specifically, the Seattle-based brand is refocusing on its coffee pairings: The chain says it “continues to explore” new takes on current treats, including baking pastries on-site. A new Butter Croissant, Raspberry Croissant, and Double Chocolate Cookie are all currently in development, a brand representative confirms. 

Further down the line, Starbucks is reportedly considering a high-protein, banana-flavored version of its creamy cold foam. (The recipe currently in development has 15 grams of protein, Starbucks says — that’s more than in your two-egg morning omelet.) Of course, this latest development comes right after a social media frenzy over high-protein meals and, notably, stunt recipes like high-protein Diet Coke. Nowadays, no For You Page is spared from a deluge of cottage cheese-infused, high-protein “hacks.” And whether you live by your macro counts (or blissfully ignore them), it’s clear that Starbucks is closely monitoring those social trends. 

After all, Starbucks says they’re keen on a “hype-worthy global menu” to “resonate” with guests. 

During the remainder of the three-day conference, Starbucks’ leadership repeatedly emphasized the company’s ongoing “Back to Starbucks” initiatives to the 14,000 local café leaders in attendance. From increased guest touchpoints to a new, cozier look for some cafés, the company states it’s betting on a “community coffeehouse” strategy. 

“Our recent renovations really get it right. And they’re a great example of the coffeehouse vibe we’re working to create,” says Brady Brewer, chief executive officer for Starbucks International. “It’s the little gestures that bring the third place to life. The connections and community we create are a gift we give to customers and to ourselves. It feels good and creates meaning and purpose in what we do.”

As for the proposed menu items, their exact future is somewhat unclear. Starbucks HQ isn’t able to provide a timeline or launch date for the new items yet — but we have heard that the layered Strato Frappuccinos and raspberry syrup will debut in early July. 

In the meantime, the brand’s grocery arm is rolling out a few new creamers to tide folks over. 

Three bottled Starbucks At Home creamers — including two plant-based options — are now heading to grocery shelves nationwide, as a brand representative confirms via email. The Irish Cream Inspired Dairy Creamer, Horchata Shaken Espresso Inspired Oatmilk Creamer, and Maple Pecan Latte Inspired Oatmilk Creamer all promise to bring the company’s most recognizable menu item flavors to the grocery aisle. 

Sounds like there’s lots of sweet, caffeinated goodness in store.