What kind of milk does Starbucks have?
Author bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief guide, we are going to answer the question “what kind of milk does Starbucks have” with an in-depth analysis of the milk variants available at Starbucks. Moreover, we are going to discuss the fat content of the milk.
So without much ado, let’s dive in and figure out more about it.
What kind of milk does Starbucks have?
When you are at Starbucks, there are a lot of milk variants that you can choose from like whole milk, non-fat milk, 2 % milk, soy milk, coconut milk, and almond milk, to add to your favorite latte, cappuccino, and chai latte, etc.
Whole milk
So you can choose to add the whole milk in your favorite coffee or chai latte to enjoy that creamy, frothy and delicious coffee. So while talking about the whole milk, a 16 oz cup of coffee with whole milk (grande) contains about 25 grams of sugar and approximately 320 calories per cup. Now, that’s some whopping amount of calories and if you are on a diet or want to opt for something healthy, you should not go for the whole milk in your coffee. But if you are only concerned about the taste and do not care about the calories, then you can go ahead with ordering your frappuccino with whole milk.
A study showed that g that more than 50% of all young toddlers have daily consumption of sweetened beverages and more than 38% of 3-month-olds, 64% of 4-month-olds, and 75% of 5-month olds consumed foods or beverages other than breast milk or formula on a typical day in 2009–2012 (1).
Non-fat milk
The many kinds of milk and dairy products on the market today provide a wide choice for consumers. Milk is an excellent source of calcium, a mineral needed daily to maintain good health. Milk also contains protein, riboflavin, many other vitamins and minerals, sugar, and fat (2).
So while talking about non-fat milk, it has its calorie count lower than other variants of cow milk. So a 16 oz cup of coffee containing non-fat milk has 26 grams of sugar added to it and provides about 180 calories. So if you are too diet conscious but at the same time want a treat for your tastebuds, you can enjoy a cup of coffee with nonfat milk added to it.
2% milk
So if your coffee has 2% milk added to it, then your 16 oz coffee cup provides you with 260 calories and 25 grams of sugar. Thus it provides low calories as compared to whole milk coffee.
You can read about different types of milk here.
Soy milk
If you are planning on ordering your coffee with soy milk then you can reconsider it as the coffee with soy milk added to it not only has 27 grams of sugar added to it but it also provides you with 270 calories per 16 oz cup. No doubt that the taste profile of soy milk is great with that subtle hint of vanilla but it is totally up to you if you wanna go for it or not.
The protein found in soy milk is highly digestible; it is also considered complete because it contains all 9 essential amino acids (the building blocks of proteins) and thus is a good source of high-quality protein compared to other plant-based milks, which are typically low in protein. Soy milk also provides dietary fiber (3).
Moreover, as no milk or milk products are used in its formulation so it does not have lactose, whey protein, or casein protein present in it which makes it suitable for people with lactose intolerance, milk allergies.
Coconut milk
So if you are a vegan or a vegetarian and want something plant-based then Starbucks has coconut milk for you. A 16 oz cup of coffee with coconut milk added to it has 17 grams of sugar and provides you with 180 calories.
Coconut milk is a good source of vitamin D and vitamin B12. But when it comes to the protein content of coconut milk it provides only 1 gram of protein per cup and it is also low in calcium. However, both vitamin D and B12 must be added to natural coconut milk. Both cow’s milk and coconut milk are fortified with vitamins A and D.Coconut milk is also fortified with calcium at a level higher than cow’s milk. Coconut milk may be fortified with vitamin B12 at a level similar to cow’s milk (6). As no milk or milk products are used in its formulation so it does not have lactose, whey protein, or casein protein present in it which makes it suitable for people with lactose intolerance, milk allergies.
Almond milk
One of the most consumed milk among all other options is almond milk as a 16 oz of coffee with almond milk added to it contains only about 7 grams of sugar and provides you with 130 calories.
Apart from all this almond milk itself is highly nutritious and provides a lot of health benefits. Being rich in Tocopherols (Vitamin E), almond milk protects your body against free radicals. It also contains a high percentage of monounsaturated fatty acids and polyunsaturated fatty acids, which can promote weight loss (5). As no milk or milk products are used in its formulation so it does not have lactose, whey protein, or casein protein present in it which makes it suitable for people with lactose intolerance, milk allergies. As it is a plant-based milk variant, therefore, it can also be utilized by vegans and vegetarians (4).
Other FAQs about Milk which you may be interested in.
Does microwaving breast milk destroy nutrients?
What does bad milk taste like?
What can I substitute for the kitten formula?
How much fat is present in the milk?
Different variants of milk have different fat content. There are many varieties of milk having the same protein content but different fat content. Whole milk contains about 3.7% fat, semi-skimmed milk contains about 1.7% fat, 1% fat milk contains 1%, while skimmed milk contains about 0.3% fat in its formulation.
Conclusion
In this brief guide, we answered the question “what kind of milk does Starbucks have” with an in-depth analysis of the milk variants available at Starbucks. Moreover, we discussed the fat content of the milk.
Citations
(1) Miles G, Siega-Riz AM. Trends in Food and Beverage Consumption Among Infants and Toddlers: 2005-2012. Pediatrics.139, 6, e20163290 2017.
(2) How to buy dairy products. United States Department of Agriculture.
(3) Goldberg, Jessica, Daniela Rivero-Mendoza, and Wendy J. Dahl. Plant-Based Milks: Soy. EDIS 2021, 1, 5-5.
(4) Torna, Elena, D. Rivero Mendoza, and Wendy J. Dahl. Plant-Based Milks: Almond. Food Sci Human Nutr, 2020, 48, 1-3.
(5) Al Tamimi, J. Effects of Almond Milk on Body Measurements and Blood Pressure. Food and Nutrition Sciences, 2016, 7, 466-471.
(6) Andreo, Celia, Daniela Rivero-Mendoza, and Wendy J. Dahl. Plant-Based Milks: Coconut: FSHN20-49/FS411, 10/2020. EDIS 2020, 5.
