KetoSoy is now v0.9.1 - Better flavor, same nutrition. November 20, 2015 08:13
We're delighted to announce that as of today KetoSoy is on version 0.9.1
Version 0.9.1 solves two of the largest flavor complaints that we've received to date: "It's metallic-bitter" and "it's a bad kind of earthy-musky."
- We are switching potassium chloride out and replacing it with potassium citrate. Potassium chloride has a different taste based on each person's genetics, but it ranges from slightly salty slightly bitter to heavily salty, deeply metallic, and very bitter. Potassium citrate does not have these complaints.
- We are switching to only using Choline l-bitartrate. Previously we used a mix of both L and DL. The DL enantiomer has a musky fishy sent. Because we used a very small amount, most people were not able to detect it as a flavor. However, a small number of people complained about the muskiness.
The tester response to version 0.9.1 has been unanimous -- it is an improvement. Some of our testers reported that 0.9.1 was slightly better. Others have said it is a category changer -- "This one tastes good, that one was horrible."
If you'd like to give version 0.9.1 a try, the coupon code TRY-9-1 will get you $10 off any order. With the discount a one-day three-meal sample is just $5 plus shipping.
We have a few boxes of 0.9 still available, they will be available on the website at a discount until they are gone.
The path to 1.0 and beyond
We've got a few things left to solve before we are comfortable calling KetoSoy version 1.0. Namely:
- Many people still find KetoSoy too gritty.
- If you're in this camp, for now try add 1/8 to 1/4 of a teaspoon of powdered psyllium husk to each meal. Psyllium husk forms a gel around the coconut flour, coating the rough edges and making it feel smooth in your mouth. We're exploring adding psyllium husk to the blend, but it is a temperamental ingredient -- too much and the shake turns into a blob of gel, so we have to be careful to balance the psyllium with the other texturing gels and emulsifiers (soy lecithin, xanthan gum, guar gum). Our early experiments with this are going well.
- We're also exploring buying machinery to separate out the too-large particles. It seems 200 microns is the limit for where the shake starts to have a gritty mouth feel. We're talking with manufacturers of separating machinery to see if there is a model we can afford that can be installed into our current production space.
- Adding the Vitamins to the powder. When we first came out with KetoSoy we thought separate vitamins would be a great way to allow customers to eat more or fewer calories without compromising nutrition. However, the way our customers are using the shake is not quite like that. People wanting to adjust calories are adding ore or less oil so we can put the vitamins in the powder and it will still be nutritionally complete. After learning this we started the process of sourcing vitamin powder. However, finding a vitamin powder that is sufficiently bio-available, affordable, and neutral in flavor has not been as easy as we had hoped. We've tried a few so far and so far none have been palatable without pre-sweetening the shake, and some of them were not paletable regardless of how much sweetener we added. Since many people in Keto try to limit sweet in their diet as much as possible to prevent cravings we aren't willing to use a vitamin mix unless we can find one that tastes acceptable with the drink unsweetened. We're working on it, and a solution exists. We just need to find it.
Beyond 1.0 the primary things we're working on are getting new flavor-protein combos ready (Vanilla Soy is the next) and getting distribution in Canada and Europe for our customers there who currently have to pay too much in shipping.
Thank you to all of our customers who send us feedback on how to improve and who share their amazing stories.
Malden, Ma. November 20, 2015.