On our plates: Pumpkin Spice Latte set to return soon featuring real pumpkin, plus two more stories

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By: Danielle Waldron
dwaldron@flavor574.com

Stefano A./Flickr

As we head into the last week of August, get ready because… 

PUMPKIN SPICE LATTE WILL INCLUDE REAL PUMPKIN THIS YEAR 

There’s going to be something a little different with Starbucks’ Pumpkin Spice Latte this year. 

Early last week, the company announced it was changing its formula ever so slightly. Instead of using spices and flavorings to copy the taste of pumpkin, it will now use real pumpkin puree, according to a news release from the company.

The syrup also contains some natural juices for coloring, sugar and condensed skim milk, according to Starbucks. 

For fans of the drink, the arrival of PSL ushers in all of the magic of fall and CNBC reports it will be available again nationwide Sept. 8, with some stores having an early release Sept. 4. 

Get more details about the change on Flavor 574

TASTE OF INDIA SET TO OPEN IN SEPTEMBER IN MISHAWAKA

Another Indian restaurant is joining the scene in Mishawaka soon. 

Taste of India, 5540 N. Main St., is expected to open within the second week of September, owner Daljinder Singh said. 

There are still a few inspections that must be done, but Singh said the restaurant will prepare dishes unlike any other Indian restaurant, with Nalli Vindaloo, Lobster Moilee and a Frontier Kebab on the menu to name a few.

Diners can choose from 24 items during the buffet lunch from from 11 a.m. to 2:30 p.m. 

For dinner hours and more menu details, see the full story on Flavor 574

UNIVERSITY PARK MALL FOOD COURT ADDING LOAD A SPUD BAKED POTATO BAR 

A baked potato bar is replacing the space Sassy’s recently left in the University Park Mall food court. 

The Grand Rapids, Mich.-based chain Load A Spud is set to open in mid-September, franchiser Tom Walker told Flavor 574. 

The menu includes specials like a Meat Lover’s Potato, a build-your-own potato and even vegan options. 

Another location opened in Benton Harbor, Mich., in April. 

See Flavor 574 for the full story

 
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