Starbucks Goes all in on Protein: Announces Arrival of New Protein Lattes and Protein Cold Foam to the Menu on Sept. 29

Customers will soon be able to add approximately 15-36 grams of protein per grande beverage to their Starbucks visit.
New protein beverages drive. Back to Starbucks menu modernization strategy.

By Starbucks Canada

Starting September 29, Starbucks coffeehouses in the U.S. and Canada will offer Protein Cold Foam alongside a new line of Protein Lattes made with Protein-boosted Milk delivering approximately 15 to 36 grams of protein per grande (16 oz) beverage. These new protein beverages are part of the company’s strategy to drive innovation and modernize its menu.

“As we continue to get back to Starbucks, we’re focused on modernizing our menu with innovative, relevant, and hype-worthy products that will resonate with our customers,” said Tressie Leiberman, Starbucks global chief brand officer.

“Our new protein beverages tap into the growing consumer demand for protein in an innovative, premium and delicious way that only Starbucks can deliver.”

According to Nourish Food Marketing’s 2025 Trend Report, 71% of Canadian consumers want to eat more protein. In addition, research from Ipsos Five reports the number of Canadians who identify protein as their most important nutritional consideration has risen 112% since 2015, and 20% since 2020.

Starbucks new Protein Cold Foams and Lattes will be available at the end of September. They will come in a variety of flavours, including hot & iced lattes available unsweetened or sugar-free and are designed to support customers looking to add protein to their order.

Starbucks® Protein Cold Foam

Tapping into the popularity of cold foam, which grew 23% year-over-year and is used in one out of every seven beverages, customers will be able to order Protein Cold Foam – which adds about 15 grams of protein per grande to any cold beverage.

Starbucks cold foam is a creamy, frothy topping that adds texture and flavour to any cold coffee, tea or Refreshers, creating a delicious, layered drink. Starbucks Protein Cold Foam will come in a variety of flavours including a new banana flavour, vanilla, chocolate, matcha, salted caramel, and brown sugar. Seasonal flavours include pumpkin and pecan.

In addition to the Protein Cold Foam flavours being available, on September 29, iced beverages with Protein Cold Foam will be added to the permanent menu, delivering approximately 18–26 grams protein per grande beverage.

In July of this year, Starbucks started testing protein beverages through the ‘Starting 5’ innovation program—a program that tests products in five coffeehouses and gathers feedback from baristas and customers before rolling out to more stores. Protein Cold Foams are the first breakthrough innovation built and tested with the Starting 5 approach.

Starbucks® Protein Lattes 

Crafted with Protein-boosted Milk, Starbucks Protein Lattes will deliver approximately 27 to 36 grams of protein per grande beverage while maintaining the rich, bold flavour and smooth texture customers know and love. Starbucks will add a variety of Protein Lattes to the permanent menu starting September 29.

Unlocking Protein Customization

For extra protein, customers will soon be able to customize with protein-boosted 2% milk on any beverage where milk is part of the recipe like Lattes, Iced Shaken Espresso, and Refreshers with Coconut. When Protein-boosted Milk is customized for a hot or iced latte, it delivers an extra 12–16 grams of protein per grande. With no added sugar or compromise on flavour, Starbucks Protein-boosted Milk will be crafted fresh daily by Starbucks baristas, blending creamy 2% milk with unflavored protein powder.

Starbucks is committed to serving high-quality beverages and food made without high fructose corn syrup, artificial dyes, flavours, or artificial trans-fats with a continued focus on putting customers and flavour first. Protein Cold Foams and Lattes are the latest products developed as part of Starbucks plan to deliver a modern and relevant beverage and food menu.