Mixability: This is the product’s ability to mix and dissolve thoroughly with consideration given to clumps, foam, and stickiness.
Taste: Factors considered in this category are how well the product mimics its flavor, chemical or other after tastes, and balance of sweetness.
Texture: Products will be judged here based on the nature of the product, whether it is supposed to be like juice or like a shake; thick and creamy or watery and thin. Also considered in this section are graininess as well as clumps and foam if applicable.
Profile: This refers to the protein profile of the product.
It will be based on current preference for whey protein where WPI is better than WPC and cross-flow micro- filtration is better than ion filtration. Additional supplements added to the mix may be considered in this section depending on context but cannot make up for a bad protein blend.