Starbucks is adding three new products to its menu.
Seattle — As part of the debut of its winter menu, Starbucks Corp. is expanding its offerings to include three new food items. A potato, cheddar, and chive bake; a vanilla bean custard Danish; and a chicken, maple butter, and egg sandwich are among the offerings.
The restaurant is adding the egg sandwich to its regular menu, and the bakes and Danish will only be served for a short period of time. The launches take place as the corporation looks to expand its $6 billion food division.
The toasted oat-biscuit bun is layered with chicken, eggs, and a maple-butter spread to create the egg sandwich. Vanilla bean custard is put into sugared Danish dough, which is used to make the Danish. Eggs, chopped potatoes, cheddar cheese, spinach, and chives are all combined in the Bakes.
According to Freshta Khosravi, a member of Starbucks’ food development team, “we wanted to provide customers a high-protein vegetarian option for their morning” while developing the potato, cheddar, and chive Bakes. “The savory combination of diced potatoes, cheese, spinach, chives, and eggs offers 12 grams of protein at only 210 calories for a comforting breakfast on-the-go. We were inspired by the classic breakfast casserole.”
The Chicago-based market research firm Datassential, which predicts that nostalgic meals will drive flavor and product development in 2024, is the source of inspiration for the breakfast casserole.
“Brands should dive into the archives for ideas as millennials, Gen X, and boomers longingly look back to a rose-colored past amid ongoing worries, while Gen Z experiences some of these trends for the first time,” stated Datassential in its annual FoodBytes trend study. “Challenge yourself to find a way to bring back a concept that appeals to nostalgic consumers in 2024.”
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The quick-service restaurant company is expanding its menu of drinks to include an iced espresso mixed with hazelnut milk. The beverage is created with blonde espresso coffee from Starbucks, shaken, flavored with hazelnut syrup, and garnished with oat milk.