The secret behind smoother, better-tasting protein shakes

Article excerpt

Researchers have identified why protein shakes often taste bitter and chalky, concentrated minerals in whey protein, and developed a manufacturing technique to remove them. The discovery could improve both flavor and mouthfeel without compromising the texture benefits that make modern protein powders appealing. By isolating and eliminating these mineral concentrations during production, the technique addresses a persistent complaint from consumers who find existing shakes unpalatable despite their nutritional value.