The taste and texture profile of protein shakes could be improved by tweaking the way whey protein is made, new research has found. An ongoing collaboration among the University of Reading, Aberystwyth University and Arla Foods Ingredients has resulted in the production of whey protein (a dairy-derived ingredient found in gym shakes and sports supplements) with improved texture characteristics. The findings, published in the International Dairy Journal, suggest that manufacturing changes have the potential to improve the palatability of whey protein drinks.
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