Food Scientists Develop New Whey Protein Manufacturing Technique to Enhance Taste

Scientists from the University of Reading, Aberystwyth University, and Arla Foods Ingredients recently developed a new whey protein manufacturing technique to enhance taste and texture. Their findings, published in the International Dairy Journal, indicate that making adjustments to the conventional manufacturing process removed unwanted bitterness while delivering a smoother mouthfeel.

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

In prior research, the team developed a technique to selectively concentrate whey proteins via membrane filtration, achieving more than twice the typical concentration of alpha-lactalbumin, a high-value protein in the infant formula segment. The present work focused on how this protein influences taste and texture, and the researchers refined the process at a pilot-scale food processing facility.

The taste tests revealed several positive changes; the enriched whey protein improved texture and reduced friction experienced in the mouth, creating a smoother drinking experience. However, the tasting panel detected stronger bitter and peppery flavors, which were traced to minerals that became concentrated during the processing stage.

The researchers modified the filtration process to remove these concentrated minerals, resulting in a product that retained the textural improvements while restoring taste to being comparable to the original whey protein control.

“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,” said Giles. “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.”