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Another Plant-Based Option From Starbucks

Starbucks offers plant-based foods since June 2022 to its shops within Japan (might not be available at some shops), which gaining popularity among customers. Then on October 12th, 2022, Starbucks offers a new option on its plant-based lineup, the “Almond Milk Hojicha Mousse” cake, which comes with a perfect balance of rich flavored hojicha mousse, smooth almond milk whipped cream and fragrant graham crackers.

*However, there is a notation such as “vegan (vegan)” and “This product is not for those who aim for complete vegetarianism”.

See Also

Starbucks Offers a Plant-Based Menu Starts From 1 June 2022!

※ The Starbucks’ concept of plant-based Starbucks (pick up from the Official Press Release)

Starbucks plant-based products use plant-based ingredients and do not use animal ingredients as their main ingredient but use plant ingredients.
・Based on Starbucks’ plant-based concept, the main raw materials also cover secondary raw materials, including food additives to create the product. However, among the food additives contained up to the secondary raw materials, processing aids* and carryovers** whose labeling can be omitted under the Food Labeling Law are not included in the main raw materials.
・ Animal ingredients refer to meat, seafood, eggs, dairy products, and honey.
・ The products are manufactured and sold at the same factory and shop with products that contain animal ingredients
・ It is not a product for those who aim for complete vegetarianism.

*Processing aids
It is added during food processing and falls under any of the following. (1) those that are removed before completion, (2) those that are converted to the ingredients normally contained in the food and whose amount is not clearly increased, (3) those that are contained in the food in a small amount, and those that do not affect foods due to the ingredients.
** Carryover
Used in the processing of raw materials, but not used in foods that are then manufactured using the raw material, and contains less in amount than additives carried over from the raw materials that can be effective in the food.