It’s probably no coincidence that a post detailing the ingredients of a pumpkin spice latte by Vani “Food Babe” Hari, a noted nutritional scaremongerer, went up on the day that the latte first went on sale last year, aiming to capture peak PSL-related Internet traffic and buzz. Her Pinterest-ready graphic contained a generous helping of nonsense (50 grams is a lot of added sugar but not “toxic,” for example) but also raised some interesting questions, such as why a drink that already has espresso in it needs artificial caramel coloring, and why there was absolutely no pumpkin in a pumpkin spice latte.
Both of those things are what Starbucks is changing: in a blog post today, the company announced that they’ll be slightly changing the recipe this year. They’re eliminating the caramel coloring, and switching to a pumpkin sauce that contains a small amount of pumpkin purée.
by Laura Northrup via Consumerist
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