Dartmouth cafe adds a high-protein latte to its menu.

Mirasol's café in Dartmouth launched a collagen-based "Collagen Crush" latte on March 2, and the iced version has been popular with customers.

Mirasol's Café in Dartmouth has added a collagen-based latte called the "Collagen Crush" to its menu, aiming to meet customer requests for protein-enhanced drinks. The drink includes collagen protein plus adaptogens such as lion's mane and ashwagandha, and can be served hot or iced with dairy or non-dairy milk. This change is described in the context of a broader 2026 shift toward high-protein dairy and protein drinks offered by national chains. The article also notes differing perspectives on the trend, including reporting that federal dietary guidance and news coverage have emphasized protein while some food experts say overall U.S. protein intake is already high. Key details: - Mirasol's unveiled the "Collagen Crush" on March 2, using collagen protein combined with lion's mane and ashwagandha. - The drink is offered hot or iced, in any size, and customers may choose dairy or non-dairy milk; staff said the iced version has been especially popular. - General manager Kortney Forsblom said the shop began offering a protein option after customers asked, and she described the collagen as smoother and more digestible than some protein powders. - The article places the cafe's change alongside a wider high-protein trend that includes protein-milk products and new offerings from larger coffee chains. - Coverage cited in the piece includes USA Today reporting on federal dietary emphasis on protein and experts who say there is not a "war on protein" because U.S. consumption is already high. Summary: Local cafes are adapting menu items to meet customer demand for protein-rich drinks, and Mirasol's reports early sales of its Collagen Crush. National coverage connects these product changes to broader conversations about dietary protein and consumer habits. Undetermined at this time.