I prefer everything as “natural” as it can be, and I dont like to consume sucralose. I normally mix 50/50 new vainilla and U/U. U/U on its own its difficult to handle on a regular basis.
Years ago Soylent spent a lot of time to develop a flavour to neutralize its ingredients and finally have a regular or plain flavour.
Which is the point that most of the people dont like about Huel? Flavour and how it mixes (lumps). In most of the comparisons Huel loses because of its flavour, but when do Huel wins?
In the mid-long term when you develop a knowledge of the market and you find that Huel has the best product of the market, because of its quality, nutritional distribution, the ingredients used and the team behind.
Most of the huelers know that the flavour is not the priority, its the quality, and that is why we continue with Huel.
But I think its time to upgrade the flavour portfolio including the boost (and remove its maltodextrine), the berry is meh (but berry in RTD is amazing), the rivalry between the Vainilla has to be a pain in the ass for the team, the coffee one is also very meh… Its just better to add instant coffee to Huel. The U/U its too raw, its like eating bare porridge but only with water
My suggestion for Huel is to develop a plain flavour using no sucralose at all while maintaining U/U separate. Then start developing the flavour portfolio from the plain Huel, which is not going to distort the flavours.