Protein shakes may soon become easier to enjoy thanks to new research showing that changes in whey protein production can improve both taste and texture.
Scientists from the University of Reading, Aberystwyth University, and Arla Foods Ingredients have been working together to develop a whey protein (a dairy derived ingredient found in gym shakes and sports supplements) with enhanced texture qualities.
Their findings, published in the International Dairy Journal, indicate that adjusting the manufacturing process could make whey protein drinks more pleasant to drink.
Holly Giles, lead author and PhD researcher at the University of Reading, said: "Protein drinks can often have issues with taste and texture, making them hard to swallow and finish. We know this is a real problem for a lot of people, whether they are trying to build muscle or simply maintain their strength as they get older. The research findings give us clear directions to investigate to make protein drinks more palatable and nutritious, which could make a real difference to people who rely on them."
How Whey Protein Processing Affects Flavor
