Sugar free syrups at starbucks

    • [PDF File]stories.starbucks.com

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      Starbucks has committed to all beverages being free of artificial flavors by the end of 2017 in all company-operated and licensed locations in the U.S. and Canada 2020 Starbucks has committed to reducing average added sugar in indulgent beverages by 25% by the end of 2020 Starbucks has committed to sourcing 100% cage-free eggs


    • [PDF File]Starbucks Commitment to Wellness

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      with different milks, decaf coffee and sugar-free syrups. 2009 • Introduces smoothies made with real fruit, whey protein and fiber • Announces Real Food. Simply Delicious, a campaign illustrating Starbucks food portfolio free from high fructose corn syrup, artificial dyes, artificial flavoring and …


    • [PDF File]TORANI PRODUCT GLUTEN FREE STATEMENT

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      TORANI PRODUCT GLUTEN FREE STATEMENT This statement is intended to communicate to our customers about the presence of gluten in products under the Torani brand. Torani’s full disclosure and requirements of such from all suppliers assures that there are no ingredients that contain wheat or other gluten-containing grain with the


    • [PDF File]Nutrition Information

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      Starbucks Beverage ) ))) ) * SIGNATURE HOT CHOCOLATE with WHIPPED CREAM


    • [PDF File]BEVERAGE ALLERGEN INFORMATION Allergen Information ...

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      Allergen Information : Allergy data detailed in the table has been taken from the supplier of the products. Allergen Information : Allergy data detailed in the table has been taken from the supplier of the products. ... Syrups 11045526 Sugar Free Caramel Syrups 193906 Sugar Free Vanilla ...


    • [PDF File]Starbucks Commitment to Wellness

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      Sugar-free syrup with zero calories is added to the existing line of syrup fl avors. Soy milk is made available. 1998 Starbucks acquires Tazo LLC (Tazo® teas). 1999 Starbucks introduces Mocha Lite bottled Frap-puccino®, at one-third of the calories. 2003 Beverage customization fruit salads debut. is introduced as a way to personalize your ...


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