Protein Shake Lab

Suitable for: owners of whey, plant-protein and meal-replacement brands Problems solved: lumping when mixed, beany flavour, a gritty feel in the throat

What you'll learn and do

• Protein Selection: the differences between isolate, concentrate and hydrolysate, and when to use each
• Texture Modifiers: using xanthan gum / guar gum for a smooth texture
• Flavoring System: a flavour-pairing guide for each type of protein
• Lab Workshop: techniques to fix dissolving problems (instantizing)

What you leave with

• One protein shake formula, in one flavour, with a smooth texture that dissolves easily