I had my regular order of normal vanilla Huel arrive a couple of days ago and I’m pretty sure I’m making in the same way I’ve made it for 2 years or so, but it’s coming out thinner and smoother. I don’t think it’s officially changed since v3 was introduced a year ago, but I’m definitely not imagining it. It’s possible that I’ve shaken it slightly more thoroughly, but not drastically so. I like it a bit thicker, so it’s kinda annoying. (Not as annoying as when Huel took all the flavour packs I loved and ruined them with their ‘new and improved’ tastes - but don’t get me started!)
I’m genuinely a bit baffled and just wondered if anyone else had noticed this…
Hi. Yes I have found V3 ‘thinner’ from the start. I too prefer my shakes thicker and chilling it in the fridge doesn’t seem to help a great deal. I use 400ml water to 76g powder.
Been using Huel Black lately and find that better, though a tad more expensive.
That’s interesting, I’m not entirely sure why that might be. Just to confirm, you haven’t been holding on to a stash of v2.3 and have just switched over to v3.0 have you? Just double checking, but doesn’t sound like you are. All obviously stuff like you’re making it with the same ratios etc?
No, definitely not been holding onto any v2.3 - been on the same v3 for the last year. I put 3 scoops (of the old scooper) into 550ml of water, stick it in the freezer for an hour, then the fridge for a couple of hours. Until the last batch that gave me the same relatively thick mix every time. This batch though just comes out much thinner/smoother. Any thoughts?
Alright, I feel like I’m officially going mad - how come no-one else on this forum is mentioning that Huel has suddenly got much smoother?!!
This is not the difference between v2.3 and v.3, the change for which happened over a year ago (and which was step one on this path to runny Huel), this is the difference between the v3 I was getting delivered until November, and everything since.
I always found that 120g into enough water to add up to a 550ml shake was perfect for the slightly thick consistency I wanted (after freezing for an hour and then refrigerating for another couple of hours), but now what I get out of that is almost as runny as full fat milk.
I even used to sort of chew it before it went down the hatch - no need for that anymore.
@Tim_Huel Can you please advise? Something must have happened with the formulation over the last few months…