Scientists from the University of Reading, Aberystwyth University, and Arla Foods Ingredients have been working together to develop a whey protein (a dairy derived ingredient found in gym shakes and sports supplements) with enhanced texture qualities.

Their findings, published in the International Dairy Journal, indicate that adjusting the manufacturing process could make whey protein drinks more pleasant to drink.

Holly Giles, lead author and PhD researcher at the University of Reading, 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.”

How Whey Protein Processing Affects Flavor

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 that is highly valued in infant formula production.

To better understand how this protein influences taste and texture, the researchers further refined the process at the pilot-scale food processing facilities at AberInnovation. This allowed them to produce an alpha-lactalbumin-enriched sample for testing.

Minerals Found To Influence Taste and Texture

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

However, the panel also detected stronger bitter and peppery flavors. Further analysis showed that these unwanted tastes were not caused by the protein itself. Instead, they were linked to minerals that became concentrated during the processing stage.

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

Giles concluded: “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.”