I am guessing if rice protein was to be used instead of soy, that without oats to disguise it like in the powders, that the rice protein is neither neutral nor smooth tasting
My own hope is that the final product will have isomaltulose and sunflower oil removed in the final version of Jake drink, though I admit many if not most consumers may not care about this or will have heard the patented isomaltulose marketing and science funding in its favour
Removing sunflower oil will raise omega 3 to 6 ratio further and reduce inflammation. Jimmy joy dont use it for example. Thankfully sunflower oil does appear to be the second oil after rapeseed oil
Sugar about 20g daily is also lower than Saturo/Soylent/Mana about 40g which I am thankful for. Removing isomaltulose completely instead of using less, though it is the current darling of RTDs, will lower added sugar further. World Health Organization recommend ideally under 25g per day so the drink is close to max if taking regularly. It would be an excellent differentiator, just like Huel is extremely low sugar. I have read, on a forum, a case report of Non Alcoholic Fatty Liver Disease from high use of Soylent for a year - due to the fructose in isomaltulose I wonder. Personally Soylent/Saturo/Mana fructose sugar aggravates gout feeling in me or anything over about 1g sugar per 100 calorie does same. Just because isomaltulose converts to sugar slowly does not make it healthy for everyone in my opinion
One interesting differentiator is the 100% daily required vitamin d in just one serving. I recently read of a meal replacement eater of a different brand having half recommended vitamin d levels in their blood, though other vitamins were ok, so this is probably welcome, unlike other drinks
Another interesting differentiator is most micronutrients are over 25% requirement per 400 cal drink. So potentially drinking 4 bottles could be used in similar use case as Jake Light to lose weight without losing out on micronutrients unlike all the competition
I admit these may not be perceived as differentiators by many if not most consumers but they will be valuable to me
I would like to know what is meant by flavourings in the ingredients. This would be another useful differentiator regarding transparency though I admit it might be a trade secret!