TOKYO, 2015-4-17 — /EPR Retail News/ — Starbucks Japan celebrated the launch of a new Frappuccino® beverage in style this week.
A fashion event, created by acclaimed designer Taro Horiuchi, set the stage for the debut of Starbucks Fruits-on-top yogurt Frappuccino® with crushed nuts. Horiuchi, a Tokyo fashion designer and winner of the Newcomer’s Prize at Mainichi Fashion Grand Prix Japan, created dresses and separates that playfully captured the essence of the beverage with fruit on top.
The base of the beverage is yogurt blended with almonds and four kinds of refreshing fruit jelly – orange, strawberry, yellow peach and white peach – topped with whipped cream. The early-summer treat is available in Starbucks stores in Japan for a limited time (April 15-June 2).
A Global Favorite
Today, Starbucks serves Frappuccino blended beverages in all of its 66 countries and offers more than 36,000 different drink combinations. Around the world there are unique Frappuccino flavors that reflect the diverse palates of global customers, such as Coffee Jelly Frappuccino and Red Bean Green Tea Frappuccino in Asia, Algarrobina Frappuccino with syrup from the Black Carob tree in Peru and the chocolate Brigadeiro Frappuccino in Brazil.
Fun Facts about Frappuccino
Japan was the first country outside of the United States and Canada to offer the handcrafted beverage in 1996.
Top 5 flavors in the United States: Caramel, Mocha, Vanilla Bean, Java Chip, Double Chocolatey Chip
U.S. Frappuccino social media stats: 10.9 million fans on Facebook, 164,000 followers on Twitter, 301,000 followers on Instagram (as of 4/16/15)
Starbucks store #8944 in Moreno Valley, California sells more Frappuccino blended beverages than any other store in the United States and Canada.
Saturday is the busiest day of the week for Frappuccino blended beverage sales.
The record for the most Frappuccino blended beverages sold on a single day in the United States and Canada occurred on May 10, 2014.
For more information on this news release, contact Starbucks Newsroom .
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