Why does taste matter?
If drinking a protein or meal replacement shake is a chore, it’s not sustainable in the long term. This matters because a diet is not a six-week affair, it’s for life.
Sick of the chalky aftertaste?
Most protein powders and meal replacements have a chalky aftertaste because they’re made with protein concentrates and isolates, foods stripped of everything but the protein. Unlike real foods, protein concentrates and isolates are missing the nutrients that make food taste good. They’re listed on the ingredient list as “pea protein,” for example, as opposed to “peas.”
The main ingredients in our protein powders and meal replacements are egg whites and chickpeas. Egg whites are simply pasteurized, and dried. Chickpeas are just dried and ground. Unlike protein concentrates and isolates, they have a delicious, natural flavor and aftertaste.
The egg whites that we use are particularly delicious because they’re pasteurized, and dried less than twenty four hours from when they were laid. Other eggs sit for days, sometimes weeks before being processed. As a result, they release a chemical called hydrogen sulfide, which has a potent sulfur “eggy” flavor.
“I picked it because I have a sensitive stomach and I honestly didn’t expect it to taste very good. Boy was I wrong. It has a great flavor, mixes well, and doesn’t make me run to the bathroom like every other protein powder I’ve used.”
Sick of the bitter aftertaste?
Many protein powders and meal replacements have a bitter aftertaste because they’re sweetened with artificial sweeteners or stevia, which activate bitter taste receptors in addition to sweet taste receptors. The bitterness, which reminds some people of licking aluminum foil, can linger in your mouth for hours.
Instead of artificial sweeteners or stevia, we use monk fruit sweetener. Monk fruit – also known as luo han guo – is a melon-like fruit native to Southeast Asia. Monk fruit sweetener is made by removing the seeds and skin, crushing the fruit, and collecting the juice, which is dried into a concentrated powder. Thanks to non-caloric compounds called mogrosides, monk fruit is sweet like sugar.
Sick of the grittiness?
Many protein powders and meal replacements, especially plant-based ones, have a gritty texture. This is often due to their insoluble fiber content. Plants contain insoluble fiber and the more insoluble fiber a protein powder contains, the grittier it is. Some plant-based proteins are also less processed (refined) than others, and therefore have a coarser consistency.
In order to mask the grittiness, many companies use food additives like sunflower lecithin and xanthan gum. You want to avoid products made with ingredients like these. Food additives add little to no nutritional value to your protein powder, and can upset your stomach.
The main ingredient in our vegan protein powder is non-GMO, USA-grown chickpeas. Chickpeas are finely ground and rich in soluble (not insoluble) fiber, which gives them a smooth texture. You will find that they can compete with any animal protein in terms of taste and mouthfeel.