Starbucks Bans Trans Fats From Bakery, Lunch Products

In response to national health concerns about trans fats, Starbucks announced last week that it will convert all of its fresh bakery and fresh lunch products to zero grams trans fat. Approximately 50 percent of Starbucks' U.S. company-operated stores, including those in the New York metropolitan area, were to complete this conversion by Wednesday, January 3. Stores were to post a sign near the pastry cases indicating that the conversion is complete.

"Great coffee deserves great food, and we manage our menus to incorporate nutrition with the wide variety of products our customers want," Gretchen Bartkus, New York Metro Regional Food Manager for Starbucks, said. "All of our seasonal bakery items such as our Pumpkin Cream Cheese Muffin and Holiday Gingerbread Loaf have contained zero grams trans fat since September, and we are now working to reduce and remove trans fats from all of our fresh baked goods as well."

Other Starbucks' U.S. markets (in addition to New York) due to complete the conversion on January 3 include: Seattle, Portland, San Francisco, Chicago, Los Angeles, San Diego, Boston, Chicago, Philadelphia and Washington D.C. The company is working closely with its regional bakeries to offer food with zero grams trans fat in 100 percent of its U.S. company-operated stores.

The following are some of the baked goods that will be added to the existing list of zero grams trans fat products that Starbucks offers:

+ Apple Fritter, Chocolate Donut, Glazed Donut.

+ Crispy Marshmallow Squares.

+ Chocolate Chip Cookies, Rainbow Cookies and Oatmeal Raisin Cookies.

+ Blueberry Muffins, Low Fat Blueberry Muffins, Carrot Muffins and Bran Muffins.

+ Cinnamon Scones, Raspberry Scones and Blueberry Scones.

+ Banana Loaf, Marble Loaf and Lemon Loaf.

Trans fats are made during partial hydrogenation of vegetable oils. Hydrogen is added to vegetable oil to contribute texture and stability to food; i.e., firmness and spreadability of margarines, flakiness of piecrust and crispness of French fries. The main problem with trans fats, however, is that they raise low-density lipoproteins (LDL or "bad" cholesterol) and reduce the high-density lipoproteins (HDL or "good" cholesterol) that can clear arteries.

For more nutritional information on Starbucks' food products, visit www.Starbucks.com.

More information on trans fats can be accessed at www.fda.gov or www.americanheart.org.

Through the dedication of its partners (employees), Starbucks Coffee Company has transformed the way people in 37 countries enjoy their coffee, one cup at a time. Starbucks is the premier purveyor of the finest coffee in the world, with more than 12,000 retail locations in North America, Latin America, Europe, the Middle East and the Pacific Rim. The company is committed to offering its customers the highest quality coffee and human connection through the Starbucks Experience while striving to improve the social, environmental and economic well being of its partners, coffee farmers, countries of coffee origin and the communities which it serves.