Post by University of Reading

Good news.... The taste and texture profile of protein shakes could soon be improved, thanks to a new study from Reading scientists. An ongoing collaboration between University of Reading, Aberystwyth University and Arla Foods Ingredients has found that changes to the way whey protein drinks are made have the potential to improve their taste and texture when gulped post-work-out. Holly Giles, lead author and PhD researcher at Reading, 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, making them a more palatable and appealing option to the many people wanting to increase their protein intake." So, next time you're grimacing through your post-gym shake, just remember that the harsh, bitter taste may soon be a thing of the past thanks to Holly and her team. Drink in the info: https://rdg.ac/47VnQWE #UoRSportsPark #UoRResearch #ProteinShake #WheyProtein