🥛 How to make protein drinks more pleasant to taste

Many protein drink enthusiasts are familiar with that unpleasant sensation: a gritty texture or a lingering aftertaste that makes consumption unappealing. This poor sensory experience could soon be a thing of the past, thanks to a new scientific approach that modifies the manufacturing of whey proteins to make them more pleasant in the mouth.

A team from the University of Reading, Aberystwyth University, and Arla Foods Ingredients tackled this recurring problem. Their work, published in the International Dairy Journal, indicates that production methods strongly influence mouthfeel. By adjusting the membrane filtration process, they obtained a modified whey protein providing a softer, smoother sensation.


This research builds on an earlier technique for selectively concentrating whey proteins. By forcing the liquid through a fine membrane under controlled pressure, the alpha-lactalbumin content was more than doubled. Although this protein has high nutritional interest, its enrichment initially led to sensory defects during trials.

Mouthfeel analyses first confirmed an improved texture, with reduced friction. However, they also revealed more bitter and peppery flavors. The team therefore sought the cause of these undesirable notes, discovering that they emanated not from the protein, but from minerals concentrated unintentionally during the filtration step.

After identifying this source, the scientists modified their protocol to remove these minerals. The final result is a whey protein that retains the desired smooth texture, while exhibiting a taste profile close to the original. This progression demonstrates that it is possible to separate texture improvement from the appearance of taste defects thanks to good control of the production steps.

Holly Giles, lead author of the study, explains that this work provides a more detailed view of the influence of proteins and minerals on consumer perception. For manufacturers, this method, tested at pilot scale with standard equipment, could be replicated without great difficulty. The ambition is to make these drinks more enjoyable for a wider audience, whether for athletes or people wishing to increase their protein intake.

The importance of texture in food

The texture of a food or drink profoundly influences our enjoyment and willingness to consume it. It is perceived by a combination of tactile sensations in the mouth, such as graininess, viscosity, or friction. For liquid products like protein shakes, a texture that is too thick or grainy can discourage regular consumption, even if the taste is acceptable.

Manufacturers often seek to optimize this dimension to improve the acceptability of their products. In the case of protein powders, the challenges are particular because these ingredients tend to clump or leave a pasty sensation in the mouth.

Membrane filtration techniques, like the one used in this study, allow manipulation of protein structure at a very fine level. By modifying particle size or concentration, one can directly alter how the liquid is perceived between the tongue and palate.

Improving texture is not limited to consumption comfort. It can also affect the release of flavors in the mouth and, consequently, the overall perception of taste. A product with a smooth texture often allows for a more harmonious diffusion of flavors, more balanced and satisfying for the consumer.