Starbucks pulls blending powder after baristas report respiratory issues
Starbucks has stopped using a blending powder for its summer refreshers after baristas complained of airborne particles causing coughing and other symptoms. The company says the ingredient, food-grade silica, is safe and the discontinuation is part of a routine menu change. Union representatives had surveyed over 600 baristas, with many reporting health issues.
The blending powder was introduced in July as part of Starbucks’ seasonal rollout of blended energy refreshers, a slushy fruit drink. It contained food-grade amorphous silica, an additive distinct from the crystalline form linked to silicosis. Union surveys of over 600 baristas found 86% reported illness, including headaches, coughing, and hives. Occupational safety expert Dr. Peter Orris noted acute irritant symptoms but no long-term risks beyond those with allergies or asthma. Starbucks frames the discontinuation as routine, while baristas like Jasmine Leli question why the powder replaced a syrup in the first place.
This incident may heighten scrutiny of how food-service employers assess workplace hazards before introducing new products. Baristas, often in low-wage roles with limited safety protections, could face similar risks if companies prioritize speed or texture over worker health. The union’s survey and expert report may pressure other chains to review ingredient handling procedures. Consumers may also become more aware of food additives’ airborne effects, potentially influencing brand trust and regulatory attention, though Starbucks’ swift removal suggests reputational and operational concerns remain central.