Earlier this month, Starbucks announced it would makeover their popular seasonal fall drink, the Pumpkin Spice Latte by adding a dose of—get this—real pumpkin puree!
Upon hearing feedback from customers and company partners about the ingredients found in a Pumpkin Spice Latte, Starbucks decided to do away with the caramel coloring and go the au natural route. Critics and fans of the company speculate that the change might have come about thanks to food blogger, Vani Hari also known as the “Food Babe” who shared the unhealthy side of everyone’s favorite autumnal drink in a controversial blog post.
After months of research and testing, Starbucks Corp. finally decided to make the change for the benefit of simplicity. First coming onto the scene in 2003 with seemingly no market for the pumpkin spiced beverage, the Pumpkin Spice Latte was unassuming with its ingredients—espresso, perfectly steamed milk, and warm fall spices full of that delicious autumn flavor reminiscent of a warm pumpkin pie. With that ideology and increasing clout from consumer growth over the years, Starbucks went to the core of its most celebrated brew.