I was using Huel H&S for 2 years before I tried the Chik’n & Mushroom. I realized quickly that it was one of the best flavors; until the recent recipe changes for 3 reasons: I work in healthcare and most offices have a hot water dispenser, which I used to prepare my meals. The initial noodle change addressed the penne not getting soft, but the the most recent changes are not good. The noodles no longer get completely soft even with extra microwaving.
The taste of the food has completely changed from one of the tastiest to not really palatable.
The consistency of the food has significantly changed. I believe more mushrooms were put in (at least I think they’re mushrooms, they look like soy nuggets) that float to the top but have significantly changed the flavor.
My question is, is this a temporary change or not? Is there a possibility of another change?
Hey there!
Sorry to hear that the taste and texture of the Chick’n & Mushroom isn’t hitting the same! Can you confirm where you’re located?
The recipe is not due to change in the US until late June (this is the US forum–you can find the global forum here!) but we have made some adjustments in the UK/EU which include making the texture smoother and introducing bigger protein pieces in Chick’n & Mushroom Pasta and Cajun Pasta, which you mentioned. I’m sorry to hear that this has affected the taste! I’ll pass along this feedback.
I’m not sure what would be affecting the cook time, as I don’t believe any changes were made to the noodles after the initial change to fusilli. Adding some extra water and allowing the dish to sit for a longer period before consuming can help. If you could send us an email at team@huel.com so we can record the batch details, that would be appreciated!
The new recipe is the plan for right now, but you never know what the future holds! We’re always reevaluating and updating our recipe based on customer feedback, so thank you for reaching out!