New research found that the taste and texture profile of protein shakes could be improved by tweaking the way whey protein is made. The findings, published in the International Dairy Journal, suggest that manufacturing changes have the potential to improve the palatability of whey protein drinks. Subsequent improvements to the filtering process successfully removed these flavors, producing a product with taste characteristics comparable to the original whey protein control. 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.” This research has been completed at pilot scale using industrially relevant equipment and techniques, which means they could be easily reproduced by protein drinks manufacturers.”