Better-Tasting Protein Shakes Ahead

Scientists have cracked the code on making protein shakes taste better and feel smoother by tweaking how whey protein is made—specifically by concentrating alpha-lactalbumin, a protein found in infant formula. The result? A drink with a silky texture and far less chalkiness. The catch? The process also intensified bitter, peppery flavors caused by concentrated minerals. But by refining the filtration method to remove those minerals, researchers created a whey protein that delivers all the texture benefits without the unpleasant taste—making protein shakes more enjoyable for everyone from athletes to aging adults. Support the show:Get a discount at https://solipillow.com/discount/dnn. Advertise on DNN:[email protected] This is an automated, high-level news summary based on public reporting.Report issues to [email protected]. View sources & latest updates:https://sources.thednn.ai/4c9147ae7f0f53dd