I’ve recently gotten to try v3.1 with mint chocolate.
The texture is definitely smoother, in kind of a slimey way? It seems to clump up about the same amount but it’s much more noticeable and slightly more off-putting than before. The grittiness of v3.0 made the clumps less weird to me. I’d take the old texture over the new one, but I can get used to the new one.
I was also curious about the nutritional changes. The only information I could find relating to nutrition is from the UK blog and forums. I’m from the US - is all this info generally applicable to me?
I’ve also read this discussion on the other forum:
Most of it seems generally the same, but there were a couple points glossed over in that thread, mainly the removal of lycopene and probiotics.
Why were probiotics removed? As far as I can tell, the argument for removal was that the prebiotics are good enough, so having probiotics was unnecessary. Does this mean that there was no benefit to having it in Huel to begin with?
Likewise with lycopene, was there really no benefit to having it in Huel?
Is there any difference in glycemic index of v3 to v3.1? People seemed worried about tapioca starch replacing tapioca flour, and I didn’t see anyone respond to it.
Some differences I saw people talking about I do not see, this may just be regional. Protein content is the same at 30g, sugar is still the same at 1g, and I actually see an increase in sodium (that could just be the specific flavors).
I’d just like to add I very much appreciate Huel’s transparency, community, and the focus on nutritionally optimized food. If it comes to it I would rather pay more for Huel than sacrifice nutrition (after all that is what Huel Essential is for). I hope someone can clarify the confusion.