Starbucks changed their soy milk
I found out the day before yesterday that starbucks has stopped using silk soy milk...so today i got a chance to look at their new box of soy milk...it didn't have an distinguishable brand name...I noticed the ingredients included "vanilla and other natural flavors" and its fortified and I didn't even think to check the vitamins (I noticed for example that it is fortified with Vit B12 but didn't really notice the other stuff becasue I already knew I need to write or call the company to see if the "natural ingredients" include dairy or something....hummm. Its not labeled as vegan OR kosher/parve or anything like that. On a side note, I think its much less sweet than whatever they were using before so my coffee comes out more bitter and I have to add extra flavor shots....gahh!
Anyone have any info on this already? I'm gonna look around and find out who I need to write to or call...Booo for extra work just to enjoy my coffee!
My understanding is that Starbucks sales are down....economy and all that. They are probally trying to cut costs. Good luck dealing with them on a corporate level. They will be very polite but getting a straight answer could be frustrating.
I worked for them briefly. I had to call the region manager to get our expresso maker fixed and didn't identify myself as the barista. He spent 15 minutes critizizing me for it. So...
"This barista has a broken expresso machine...can you call someone to get their asstista over here and fixtista it????" Like I said I worked at a Starbuck....briefly.
Aw, that's unfortunate :( I worked there for 1.5 years, and we had a special formulation of silk (thicker/denser), and it foamed up pretty well. We use Pacific soymilk sometimes in the cafe that I work in now, and it just doesn't taste as good (too watery, foam's not a good quality, etc). I wonder if their new, presumably cheaper soymilk, is supposed to be better in those ways than Silk was...
I believe that they are obligated to give nutritional information, and so one that could argue that nutritional information = ingredient disclosure. I'd try calling them on their 800 number if e-mail doesn't work.
Is this supposed to be a global change because I was just at Starbucks this morning and they were still using the Silk?
EDIT: Okay, I just answered my own question and apparently it is a global change. I wonder why mine was still using Silk today?
I noticed that the boxes were different, but I for whatever reason just thought that Silk changed the box. However, my lattes have been weaker the last few times. I thought it was just a bad mix. It happens sometimes.
Is this supposed to be a global change because I was just at Starbucks this morning and they were still using the Silk?
EDIT: Okay, I just answered my own question and apparently it is a global change. I wonder why mine was still using Silk today?
They could be using the last of their supply?
Huh. Starbucks over here was still using Alpro, so I haven't tried the new American stuff. My father has, and he said he found it too sweet. But you say it's LESS sweet, VHZ?
Oh, wait... the US used vanilla, right? Canada used to use plain Silk. That's probably why.
Is this supposed to be a global change because I was just at Starbucks this morning and they were still using the Silk?
EDIT: Okay, I just answered my own question and apparently it is a global change. I wonder why mine was still using Silk today?
They could be using the last of their supply?
yeah, we normally had at least 3 boxes of Silk in the back, and we had a small storage area. They might have quite a bit back there.
You know that there Silk soymilk has a price on it, in case anyone wants to buy it? $2.49, which I think is a bit steep. Still, I tried scanning one once and the UPC wasn't "valid." Oh well...