I switched to RTD some months ago, partly for the convenience and partly because my wife loved the taste and silky texture of the RTD but wasn’t a fan of the lumpiness of the powdered huel when I’d last been using it (about a year ago, maybe a bit longer). Neither of us likes the bittiness of the new RTD, though we could probably learn to live with it I guess.
However, it’s significantly more expensive per meal to use RTD, and we’re having roughly 2 bottles each a day. I doubt we’d be willing to continue spending so much on the RTD bottles if they’re not likely to go back to the previous taste and texture very soon.
I’ve often wondered whether I just wasn’t mixing the powdered version right (though I think I followed the written instructions and videos carefully - cold water in first, use the metal shaker ball, shake vigorously like a bartender, top up with a bit more water), or whether the newer versions of the powder are smoother. Maybe it would be better if we tried a small blender like the breville blendactive? Maybe if we tried sticking it in the fridge overnight as I read some folk do?
Any thoughts would be welcome, especially if other folk have overcome powder bittiness/lumpiness, or if @TimOfficialHuel knows that the US-style RTD is imminently returning.