Starbucks has discontinued use of a drink powder that baristas said created thick clouds of fine dust, causing coughing, sneezing, and respiratory discomfort in stores. The decision, confirmed this week, follows months of complaints from workers who said the ingredient made their work environment hazardous.
Starbucks has quietly removed a powdered drink ingredient from its U.S. stores after baristas reported that the substance, when scooped or blended, released dense clouds of fine dust that triggered coughing fits, sneezing, and throat irritation.
The ingredient, used in certain blended beverages and not named by the company in its public statements, had been a fixture in many locations for years. Workers described having to wear masks or hold their breath when preparing the powder, with some reporting lingering respiratory symptoms after shifts.
Starbucks acknowledged the complaints in an internal memo reviewed by The New York Times. “We have heard the concerns from our partners and have decided to discontinue the use of this ingredient,” the company said. “The health and comfort of our partners is our top priority.”
The move comes as Starbucks faces renewed scrutiny over working conditions and its relationship with baristas, many of whom have unionized in recent years. A spokesperson for Starbucks Workers United, the union representing over 500 stores, said the action was a “belated but welcome step” but called for a broader review of all ingredients that may pose occupational hazards.
Health experts say that inhaling fine particulates—common in powdered food products—can irritate airways and worsen conditions like asthma. “Repeated exposure to airborne dust in food preparation is underappreciated as an occupational risk,” said Dr. Lisa Patel, a physician specializing in environmental health at Stanford University. “While occasional exposure may be harmless, daily inhalation over years can be problematic.”
Starbucks has not disclosed whether it will replace the powder with a liquid or alternative form, nor has it addressed potential regulatory matters. The Occupational Safety and Health Administration (OSHA) does not currently have specific limits for many food powders, but general workplace dust standards apply.
Some baristas expressed relief but skepticism. “They’ve known about this for years,” said a barista at a Seattle store who asked not to be named for fear of retaliation. “It should not have taken the press getting involved to fix it.”�The incident adds to a string of workplace safety concerns in the fast-food and coffee industry, where employees frequently handle hot liquids, sharp equipment, and now, airborne irritants. Industry observers expect further review of ingredient formulations across fast-food chains.
Analysis
Why This Matters
- Worker health: Prolonged inhalation of fine powders can cause chronic respiratory issues; this case highlights a overlooked hazard in food service.
- Corporate accountability: Starbucks’ decision—made only after sustained complaints—raises questions about how seriously companies take worker safety when profits are involved.
- Broader precedent: Other chains using similar powdered ingredients may face pressure to reformulate or face worker campaigns.
Background
For years, baristas at Starbucks and other coffee chains have used powdered mixes for certain drinks—such as matcha, chai, and custom blends—often stirring or shaking them into liquids. Workers have occasionally complained about the dust, but without a prominent incident or high-profile study, the issue remained below management radar.
Internal complaints escalated in early 2025, with workers in several cities documenting the dust clouds on social media and filing reports with store managers. Starbucks initially responded by supplying masks and instructing baristas to mix powders more carefully. But as unionized stores pushed the issue into contract negotiations, the company began reviewing alternatives.
The ingredient at issue was reportedly a proprietary powder blend used in limited-time seasonal beverages. The company has not disclosed whether it plans to replace it with a liquid concentrate or discontinue the drinks entirely.
Key Perspectives
Starbucks management: The company says it acted on worker concerns and prioritizes partner health. Removing the ingredient is presented as a proactive safety measure, though critics note it took years.
Workers and Starbucks Workers United: Baristas argue the powder was a known hazard and that the company failed to respond until media pressure mounted. The union sees this as a win but warns that other dangerous practices persist.
Health and safety experts: Occupational medicine specialists say that while food powders are generally safe in small amounts, the cumulative effect of daily exposure in poorly ventilated workspaces deserves more attention. They recommend routine air quality monitoring in commercial kitchens and bars.
What to Watch
- Other ingredients: Starbucks has not ruled out reviewing similar products; workers will push for transparency in reformulation.
- OSHA involvement: If more workers file formal complaints, OSHA may investigate and potentially issue guidelines for food dust exposure.
- Union negotiations: This incident could become a bargaining chip in ongoing contract talks, with workers seeking stronger health and safety language.