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Real Food Simply Delicious, One Year Later

June 29 is an important day for the food team at Starbucks – it’s the day we celebrate our one-year anniversary of “Real Food Simply Delicious”! RFSD means we removed all that unnecessary stuff from our food in our U.S. company-operated stores. So no matter what you are looking to eat – a breakfast sandwich or yummy apple fritter – you can feel good about the fact that it has no artificial flavors, artificial dyes, artificial trans fats or high-fructose corn syrup.

I sat down with Lisa B., our manager of food research and development, to get the inside scoop on how she and her team made it all happen!

Question: Why did Starbucks make these changes to our food recipes?
Answer: We wanted a new approach to Starbucks food – one that celebrates real ingredients and focuses on simpler recipes that make our food even more delicious. We baked and tasted hundreds of recipes in our test kitchen to improve the quality of our food and proudly serve it alongside our coffee.

Question: Did you really taste hundreds of recipes?
Answer: Did we ever! Chris, one of our lead product developers, and I ate our way through the whole menu. We baked and tasted over 130 versions of the Double Chocolate Brownie alone – luckily it was not all in one sitting! If we don’t love it and it doesn’t meet our strict sensory and quality criteria, we will not allow the product into our stores.

Question: What was the hardest product to develop?
Answer: The Maple Oat Pecan Scone was the biggest challenge. We struggled to get the flavor and icing just right. In fact we missed the launch date and sadly disappointed many customers, but it was critical that the quality was right, and we felt it was the right decision to wait until we could have the most delicious scone. You should definitely try it!

Question: What can we expect next for food?
Answer: I’m very proud of the Artisan Snack Plates – especially the new Chicken on Flatbread with Hummus. Of course it is deliciously satisfying, but it is also just 250 calories and an excellent source of Vitamin A. And it’s easy to eat on the go.

comments (5)

Comment FAQ

    • depadilla
    • 9/27/2010 5:34 AM

    I appreciate and welcome the food changes at Starbucks which are an improvement on an already good selection of foods. Now all that is missing is Sugar free bakery items. Many of us are Diabetics with restricted sugar inputs and I have to encourge my friends and business associates to meet at other than Starbucks coffee venues to take advantage of that Great Cup of Coffee and Bakery item each morning. Many of us would frequent Starbucks much more frequently if we had a Sugar free alternative!

    • chelleah
    • 10/29/2010 11:38 AM

    I love Starbucks products and was so excited to find out that Starbucks offers soy as an alternative to milk and also Jane's Biscuits. I am egg, milk, sulphite and meat intolerant, so I am wondering if Starbucks can offer food that is Vegan-friendly ie. food free from animal-derived ingredients, ie. Hummus without the chicken and cheese and with vegan-friendly crackers...? Also, along with the additives that Starbucks is removing, please can sulphites be kicked out as well? Thank you.

    • moemurray80
    • 1/5/2011 5:58 PM

    I am a recent gastric bypass patient and was very happy to find that you serve your beverages with a sugar-free syrup option!!! I also buy your syrup by the bottle to use at home! I wish that you had more than SF vanilla, caramel, hazelnut and almond to choose from. I am anxiously awaiting a SF peppermint!!!! I wish you had some SF baked goods! With gastric bypass surgery, patients have difficulty digesting sugar. Just a thought, maybe try baked goods with added protein powder, SF of course!!

    • m_cofee
    • 6/21/2011 12:58 PM

    I love Starbucks products

    • m_cofee
    • 6/21/2011 12:59 PM

    I like sugar-free syrup too

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