Starbucks recently announced its uber-popular pumpkin spice latte is getting a makeover: The latte recipe will contain actual pumpkin, and will no longer include caramel coloring, a substance which may contain a potential carcinogen.
“After hearing from customers and partners about ingredients, we took another look at this beverage and why we created it so many years ago,” Peter Dukes, director of espresso Americas for Starbucks and one of the founding pumpkin spice latte developers, said in a statement. “It was simple - espresso, perfectly steamed milk, warm fall spices with delicious flavor of pumpkin pie that reminds you of the cool, crisp days of autumn. So, with that great taste you know and love, the PSL returns this fall, and this time it will be made with real pumpkin and without caramel coloring.”
This is the first change to the recipe since the pumpkin spice latte launched 12 years ago, according to Quartz. Though the recipe will change, the caloric value will stay the same—around 300 calories for a tall size.
And Starbucks isn’t the only company to change up its pumpkin spice latte: Panera Bread announced that its newest recipe will replace artificial preservatives with natural preservatives.
"It was actually a pretty simple tweak. It was pretty clean to begin with," Dan Kish, Panera's senior vice president of food, told CNBC.
The change is in line with Panera Bread’s latest move toward cleaner ingredients. The company has released a list of over 80 ingredients being removed from its menu—from aspartame to sucralose, sulfites to parabens, the substantial “no no list” came out last May.
From the Organic Authority Files
“We are not scientists. We are people who know and love food, and who believe that the journey to better food starts with simpler ingredients. And to turn that belief into meaningful action, we consulted third-party scientists and experts to compile a list of common artificial additives that we are going to do without.” CEO Ron Shaich said in a statement.
Both new recipes are set to debut this fall.
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