I have been a barista at Starbucks going on 13 years now. So I do know some things, but I'm not speaking officially on their behalf. Any errors of fact or inference are my own.
The core ingredients Starbucks uses are real ingredients. Coffee, milk, filtered water. Not all of the coffees are organic, but there are efforts underway throughout the world to reinvest in the farms and communities, etc etc. I'm sure there are specific priorities in each area, and going (California-certified) organic is not necessarily the highest. Education, clean water, economic concerns could each be more significant to a specific area (just speculating, and rationalizing; but it's all reasonable, right?).
Some stuff is more artificial.
The pumpkin sauce. (They fixed the Pumpkin Sauce.) The whipping cream is a little thinned with skim milk and thickened back up with carrageenan. But the mocha sauce is just cocoa, sugar, vanillin, hot water + elbow grease.
For some other detail-ish concerns, there are things like food coloring. Now AFAIK, Red no.40 is what everybody uses to add red and pink to stuff. So the choice is natural or artificial? Easy right? What if I tell you they're indistinguishable in a lab? Still easy, right? What if I tell you the natural version is extracted from bugs? Yeah, insect extract. Now let's consider: natural or artificial? Still easy?
I'm not even sure which is in the pink cake pops at the moment. But, if you're getting something bright pink, how worried are you really? Is that wrong, to turn the whole question back? I don't know. But if you take any of these "health fiascos du jour" too seriously, ... um, where was I going with that? Just keep your brain turned on, as per usual.
One litmus test I use to rate other stores is whether they keep their shot glasses rinsed. If they do that, then they most likely have the other standards for cleanliness and quality under control. If they don't, please suggest that they read my instructions on (Re-)Calibrating the Mastrena machine.