That is an excellent and practical suggestion but if we store the scoop inside the bag the radio won’t have a chance to charge up between uses. But they could make the bags transparent and we could store them outdoors in direct sunlight. No downsides to that plan.
Then we have to add Qi charge to the Huel bags in order to recharge the radioscoop
Genius! And if we forget to charge our phones overnight we can drop them into the Huel bag while we eat breakfast.
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And how is that going to help my static problem, eh?
That’s fine, you sort yourself out, don’t worry about me…
I’m almost sure that adding a wireless charging function to the Huel bag would also discharge the static on any scoop placed inside. So chill!
I get the scoop as close as possible before I tip it, I couldn’t get it any closer than I do.
Do it from further away, then the water can’t possibly splash onto the scoop.
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@David but then it might splishy-splash all over your nice Huel t shirt, and then you’ll have to go and choose another piece of Huel merch to wear that day
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I don’t wear clothes in the privacy of my own kitchen.
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But if you put a radio in the bag my dancing banana powder particles are going to be even crazier than before. Think of the consequences! 
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At work I use a metal ice cream scoop to prepare Huel and also a small pocket scale.
I don’t even remember the last time I ate ice cream…
I’ve never experienced this but I have only used chocolate and vanilla huel powder. I experience it with the flavour boosts every single time though, it is such a fine powder that it is impossible to not let any of it out of the bag, tends to come out in a cloud that unintentionally gets inhaled so you can smell/taste the flavour boost for ages after (I’m assuming this is safe and won’t give you lung worm or cancer or some such)
They are only sent with every first order though aren’t they? Not literally every order. My first order of Huel 2.3 came with two scoops (the older ones) so I was surprised to only receive one of the new ones with the new order. I’m no engineer and lack any kind of creativity so I can’t really make any suggestions, I had hoped that the post might prompt some better ideas from the good people at Huel. I would however definitely be interested in one of the larger scoops that has the straight sides rather than conical to see if it is less of an issue with those. Failing that my only option would be to go back to the older smaller scoop, as despite having to add an extra scoop, it is still quicker in the long run because of how messy the new scoop is. My only other (untested) theory is to just add the scoops to the lid of the huel flask and then gently and slowly pour it from the lid into the flask.
I like the old scoops. 2 scoops for breakfast and 2 for lunch, I cannot possibly cope with trying to work out 1.5 of the bigger ones 
The bigger one sits alongside my huel bags feeling all forlorn and hoping one day I might use him. I have named him Gary.
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I have encountered no issues with either the old or new scoop. The only variation is I use 2.5 scoops for the new scoop. I’m happy not to weigh the powder for my goals it is not necessary.
Wonder if I can fit one of these powder dosing machines in to the corner of the kitchen. Would the wife notice it I wonder.
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What!! I am gonna eat some today. I don’t eat many sweet things, but ice cream is one thing I do like. I make my own now…just wondering if there is a recipe I can incorporate Huel RTD into. Anyone have any idea?
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If you google ‘vegan ice cream’ you get some pretty cool recipes come up. I’ve found the best ones involve coconut cream / milk (the real stuff, not alpro etc).
I can imagine berry RTD plus coconut cream plus real berries or jam making a fairly awesome ice cream.
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Yes the ice creams I make use tinned coconut milk and/or coconut cream or cashew cream (homemade cashew nut cream).
My most recent one was pistachio ice cream using coconut milk, that’s lovely.
Yes, I was thinking along the lines of using berry RTD and coconut cream but wondered what else to add and if it would work. Have you made vegan ice cream @ChristinaT - I wonder if I would need to add xanthan gum if using say a 50/50 mix of RTD and coconut cream as the base.
I’ve only made a few batches because my mother in law gave me an ice cream maker for my birthday, so still at the early experimental stage. I made one with oatmeal which was quite nice but it wasn’t quite as good as it should have been.
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@hunzas I did make some vegan ice cream a couple of years ago using ridiculously expensive fresh cartoned coconut cream from Wholefoods in London. I can’t remember the exact recipe - it was a joint experiment with a friend while I was staying at her place. She’s pretty amazing at gluten-free dairy-free baking and cooking, so the ice cream was an experiment.
We used some high quality jam, the coconut cream, but I don’t remember what else. We didn’t have an ice cream maker tho and didn’t do the stir it once an hour thing either so I was surprised when it didn’t come out like a rock.
It was really good.
I have no idea how it would work with RTD but I’ve accidentally frozen RTD a couple of times (I put it in the freezer to chill it quickly then forgot about it!).
I cut the bottom off the bottle and tipped out the frozen contents and it was like an ice cream lolly but without the stick 
Maybe @David the scientist will do some experiments for us and come up with the perfect recipe.
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