AI Insight
Researchers have developed a new manufacturing technique for whey protein that improves both taste and texture. They identified that concentrated minerals were the source of unwanted bitterness in protein shakes and created a method to remove these minerals while maintaining the smooth mouthfeel. This innovation addresses two common consumer complaints about protein supplements simultaneously.
Why it matters
This advancement could make protein supplements more palatable and increase consumer compliance with protein supplementation regimens, benefiting athletes, elderly individuals, and others who rely on these products for nutritional support. The technique may also have applications in other food manufacturing processes where mineral content affects taste.
A new whey protein manufacturing technique could make protein shakes taste better and feel smoother in the mouth. Researchers traced unwanted bitterness to concentrated minerals and found a way to remove them without sacrificing the improved texture.
Source: The secret behind smoother, better-tasting protein shakes