Overview

• Starbucks is piloting its new protein cold foam at five Chicago-area stores through the Starting Five innovation program.
• The foam adds roughly 15 to 18 grams of protein to iced beverages and can be customized with any cold foam flavor.
• CEO Brian Niccol said the trial responds to rising demand for high-protein options and solves clumping by blending the powder into foam.
• Executives expect a nationwide rollout within months based on insights gathered from the initial test sites.
• This experiment supports the company’s ‘Back to Starbucks’ initiative, which includes cutting about 30% of menu items to simplify offerings.