Starbucks launches protein cold foam drinks with 15g whey protein across EMEA menu

Starbucks has introduced a new protein cold foam offering across its EMEA menu, adding 15g of whey protein per serving to a range of coffee and matcha beverages as it responds to growing consumer demand for functional drinks.

• Starbucks launched protein cold foam with 15g of whey protein per serving across selected drinks and as a customizable add-on in EMEA markets.
• The company introduced three new beverages featuring the foam, including coffee and matcha options designed to combine flavor with added functionality.
• Starbucks reported strong prior demand for protein-based beverages, including its ready-to-drink protein coffee launched in UK retail in 2025.

The new product has been developed as a topping designed to sit on both hot and iced drinks, offering what the company described as a “smooth, velvety” texture while increasing protein intake without requiring consumers to change their usual orders.

The launch included two flavor options, vanilla and caramel, and formed part of a broader push by Starbucks to integrate protein into its beverage lineup in a way that prioritizes taste as well as functionality.

The move came amid sustained consumer interest in protein-enriched products. Starbucks cited survey data indicating that 70% of consumers in the US were actively trying to increase their protein intake, with similar trends observed across Europe, the Middle East and North Africa.

Dan Saxby, beverage product developer for Starbucks EMEA, said the company had focused on making protein additions more appealing within everyday routines.

“We’ve launched several premium, hype-worthy protein beverages that tap into growing consumer demand for protein,” said Saxby, “innovating with our high-quality arabica coffee to develop new, modern, relevant products that resonate with our customers. In the UK, we launched our Starbucks Protein Drink with Coffee in supermarkets in July last year, and we have been delighted by the response from customers who are looking for easy ways to add protein to their daily routine.”

The protein cold foam was designed to complement Starbucks’ arabica coffee base, enhancing flavor without overpowering it. The company reported that the foam creates a layered drinking experience, combining espresso intensity with a softer, creamier finish.

Three new beverages were introduced as part of the rollout. The iced caramel protein Americano combined espresso and water over ice with caramel flavoring and a topping of protein cold foam, positioned as a lower-calorie option. The iced caramel protein latte paired espresso with milk and caramel, finished with the same foam layer to add texture and creaminess. A third option, the iced vanilla protein matcha latte, offered a non-coffee alternative, combining green tea, milk and sugar-free vanilla syrup with the protein foam.

Beyond these menu additions, Starbucks confirmed that the foam could also be added to existing drinks, allowing customers to customize their usual orders. The company stated that the formulation had been developed to maintain consistency across both hot and cold beverages, preserving texture and stability.

The launch builds on Starbucks’ earlier move into protein beverages in retail channels. In July 2025, the company introduced a ready-to-drink protein coffee in UK supermarkets, which it said had seen strong consumer uptake. The new in-store offering extends that strategy into its core café business.

Historically, protein has often been associated with functional or performance-oriented consumption, particularly in categories such as sports nutrition. Starbucks indicated that its approach aimed to reposition protein as part of everyday consumption, integrated into familiar formats such as coffee.

The company emphasized that the development process began with its coffee base, ensuring compatibility between the protein element and its existing beverage profiles. This reflects a broader trend within the food and beverage sector, where manufacturers are seeking to incorporate functional ingredients without compromising sensory experience.

Starbucks described the protein cold foam as an “uncomplicated” way to increase protein intake, aligning with consumer preferences for convenience and minimal disruption to established habits.

The introduction of customizable protein additions also reflects wider shifts in café culture, where personalization has become a key driver of product development. By allowing customers to add protein to a wide range of drinks, Starbucks has expanded the functionality of its menu without requiring entirely new consumption occasions.

The rollout across EMEA markets signals the company’s intent to scale functional beverage offerings beyond single-region pilots, embedding them within its global product strategy.

As protein continues to gain traction as a mainstream nutritional priority, the addition of protein cold foam suggests that major beverage chains are increasingly exploring ways to integrate functional ingredients into everyday formats, balancing health claims with taste and experience.