Since launching Huel v2.2, some people have commented that this version is lumpier than previous versions. We wanted to investigate these complaints carefully and be confident of the reasons. We changed the source of calcium in v2.2 to calcium citrate and we have identified that this was reacting with the gum blend and causing clumping. To minimise the formation of lumps we have now changed the calcium source to calcium carbonate, a substance that is also used in the food industry as an anti-caking agent. This, coupled with a tweak to the gum blend, has minimised the amount of lumps in Huel.
In addition to this small ingredient change, there are changes to the values of some of the minerals, most notably iron and zinc. The reason for these value changes is we are now using more robust data. I have also written the following articles to explain why the amounts of both trace elements in Huel are optimal: Iron; Zinc.
We are continuing to call this version v2.2 as there is not a significant change in ingredients to warrant a version change. You can read about the Huel version history here.
Vanilla Huel and Unflavoured Unsweetened Huel v2.2 with these changes are available now. Gluten-free versions with these tweaks will be available later this week.