Let’s talk about product improvements. I understand many of you are not fans of the recent changes, so I want to provide some context and reasoning behind them.
Primarily, these changes were driven by customer feedback. We reviewed the complaints we received and analysed which flavours had the lowest retention rates. Using internal sensory data and various customer complaints, we made the current adjustments as previously mentioned in the chain a little higher up.
Regarding the Removal of Kombucha and Lycopene, this was separate from the product improvements. When we’re referring to improvements here we are more referring to the above points made previously in another thread.
Kombucha
Kombucha was originally included in Huel products as a source of B vitamins. However, the amount provided was not sufficient to justify its inclusion, especially as it added complexities to our supply chain. As you know, we are always working on making sure we can be as sustainable as we can when it comes to our products/ingredients and the inclusion of kombucha was not aligned with these goals. Additionally, kombucha introduced an allergen risk from yeast, which meant that some individuals were unable to consume Huel Black Edition.
Lycopene
We decided to remove lycopene from our powders because it was not making a significant contribution to the product. However, phytonutrients continue to be supplied by other ingredients.
With any refinement, the goal is to strike a balance between maintaining a high-quality product and avoiding unnecessary complexities. While the removal of these ingredients has resulted in some cost savings, these savings are immediately offset by the ever-changing costs of manufacturing and supply chains.
Hope this answers your questions 