Bugs in my Starbucks Frappuccino?
Wondering how that Frappuccino got its strawberry hue? As noted in PCT magazine last month, Starbucks recently began using cochineal extract, made from crushed insects, to create that strawberry color. At the time, the company said it had switched to the extract in response to customers who wanted Starbucks to use more natural ingredients.
As quickly as the announcement came, Starbucks drew flak from some vegetarians. And Starbucks responded to its customer’s concerns. They had made a mistake.
Cliff Burrows, president of Starbucks U.S., said in a blog post, “Our commitment to you, our customers, is to serve the highest quality products available. As our customers you expect and deserve better – and we promise to do better.”
Starbucks listened to what its critics where saying – even many of whom were their own customers. In tough situations, a company can still come out on top by listening and responding quickly and appropriately. Even the most loyal customer may get upset at times, but will allow you the opportunity to correct the matter. In this case, Starbucks will be replacing the cochineal extract with tomato-based lycopene. The company expects the transition to be complete in the United States by the end of June, then everyone can enjoy a bug-free Strawberries & Creme Frappuccino made with natural ingredients. Bon appétit!