I don’t know if this has been previously asked/suggested before, but do you have any plans for savoury flavour pouches? I don’t like sweet food enough to live off of it solely (I must say that the vanilla flavoured one is delicious on occasion though).
I also want to say that you guys are doing a great job, Huel is exactly what I’ve been looking for a few years now.
There’s some more concise infortmation on heating Huel here:
To cut it down, here’s James’ words:
“When you heat Huel, carbohydrates remain unchanged. Proteins may change in structure upon heating, but this will not affect the amount of protein. Although some fats are prone to oxidation, ground flaxseeds have been shown to be much more stable than flaxseed oil. There may be losses of some of the more labile micronutrients when using boiling water (eg potassium, vitamin C, some B vitamins) because these micronutrients may partly leach into the water and be lost in evaporation. That being said, when baking to high temperatures there will much smaller losses as leaching and evaporation are much less of an issue.”
I guess savoury flavours are a lot more complex and require more ingredients… right?
anwyays good luck, I’m looking forward to my next order in January, I will probably split in sweet and plain versions.
I’ve mentioned it before, but I make a nice spicy tomato huel. I swap half of the water with tomato juice and then add chili pepper flakes, lime juice, garlic, coriander, and a bit of plain yogurt. It’s quite moreish.