That chalky, bitter protein shake could be on borrowed time.

Researchers from the University of Reading, Aberystwyth University and Arla Foods Ingredients say changes to whey protein production could improve both taste and texture in protein drinks, according to findings published in the International Dairy Journal.

The team has been developing a whey protein with enhanced texture qualities. Their findings show that adjusting the manufacturing process could make whey protein drinks more pleasant to drink.

Lead author and University of Reading PhD researcher Holly Giles 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.”

The study builds on earlier research from the same team that developed a technique for selectively concentrating whey proteins. Using carefully controlled pressure, researchers pushed liquid whey through a fine membrane and achieved more than twice the typical concentration of alpha-lactalbumin, a protein valued in infant formula production.

Researchers then refined the process at the pilot-scale food processing facilities at AberInnovation to produce an alpha-lactalbumin-enriched sample for testing.

Taste tests by a trained sensory panel found several positive changes. The enriched whey protein improved texture characteristics and reduced the amount of friction experienced in the mouth, creating a smoother drinking experience.

But the panel also detected stronger bitter and peppery flavours.

Further analysis found the unwanted tastes were not caused by the protein itself. Instead, they were linked to minerals that became concentrated during processing.

After identifying the source of the problem, the researchers modified the filtration process to remove those concentrated minerals. They said the result retained the texture improvements while achieving taste characteristics comparable to the original whey protein control.

Giles said: “We now have a much clearer picture of how both the proteins and minerals in whey affect the way it tastes and feels to drink. Further research has the potential to improve the taste and texture of protein drinks, making them a more palatable and appealing option to the many people wanting to increase their protein intake.”

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