Starbucks is set to revamp its matcha formula for 2025, eliminating pre-sweetened matcha for a sugar-free option and addressing texture issues in iced matcha lattes.
The new matcha recipe will use simple syrup instead of sweetened matcha powder, allowing customers to enjoy a purer taste and avoiding clumps during consumption.
Starbucks aims to improve matcha quality by ensuring that they use ceremonial grade powder, especially from Uji, Japan, for a premium customer experience.
Despite eliminating discounts, Starbucks plans to enhance its brand value under new CEO Brian Niccol, focusing on quality and differentiating itself in the market.
Collection
[
|
...
]