Starbucks has discontinued the use of a blending powder in its U.S. stores after baristas reported health issues related to handling the ingredient. The powder, introduced earlier this summer as part of a new line of specialty blended refreshers, was designed to maintain the drinks’ slushy texture but reportedly caused respiratory and skin irritation among employees.

Baristas across the country began reporting symptoms such as coughing, sneezing, headaches, and skin rashes soon after the blended refreshers debuted. Destiny Valencia, a Starbucks employee in San Jose, California, described the powder as creating a "smoke cloud" when handled, prompting concerns about its safety. Similar complaints emerged from workers nationwide, including reports of asthma attacks linked to exposure.

The ingredient, which contained a small amount of amorphous silica, a substance approved by the Food and Drug Administration (FDA) for food use, was at the center of the controversy. While amorphous silica differs from crystalline silica—which is known to cause serious lung diseases like silicosis when inhaled—the inhalation of any dust is generally cautioned against by health professionals due to potential irritation risks.

Following mounting reports and social media outcry by employees, Starbucks opted to remove the blended refreshers, and specifically the blending powder, from its U.S. menu as part of a regular seasonal transition. A company spokesperson stated that Starbucks has no plans to reintroduce the powder, emphasizing confidence in the safety of its ingredients.

Workers United, the union representing thousands of Starbucks employees at over 700 locations, hailed the removal as a victory resulting from worker complaints and collective action. Jasmine Leli, a union barista and bargaining delegate, underscored the need for Starbucks to involve employees in decisions concerning ingredients that may impact their health.

The blending powder drew additional scrutiny after a safety complaint was filed with the Occupational Safety and Health Administration (OSHA) over its use at a Starbucks location in Maryland. Starbucks said the issue was addressed and resolved.

Academic input came from Dr. Peter Orris, an occupational health specialist at the University of Illinois, who reviewed the powder’s composition at the union’s request. In correspondence with Workers United, Dr. Orris noted that while the ingredients might be considered safe for consumption, Starbucks should have conducted a thorough health impact assessment prior to introducing the aerosolized powder in a workplace setting. He concluded that exposure likely caused temporary irritation, with greater effects for individuals with asthma or allergies, but appeared unlikely to result in lasting health consequences.

The incident highlights challenges Starbucks faces in balancing product innovation, employee safety, and consumer trends. The blended refreshers were a key part of the company’s growth strategy under CEO Brian Niccol, representing a fast-growing segment within the beverage market and generating significant revenue. Nonetheless, the controversy underscores the complexities involved in introducing new ingredients in high-volume retail food environments, particularly amid ongoing labor tensions and heightened awareness of workplace health standards.