Refining `Shakes’ for Taste and Health

May 10, 2000

Agricultural Research Service scientists are working to further refine low-fat milk shakes to make them taste better and contribute to healthy eating with higher fiber content and reduced fat and caloric content. Less lactose also is a goal of the research.

Last fall, ARS had about 600 children taste test a new chocolate shake. Kids weren’t crazy about the shakes. Some comments were, "not sweet enough," "there’s an after taste," and "tastes like cereal."

So ARS researchers are trying to reformulate the sakes to get rid of the cereal flavor. Chemical engineer Richard P. Konstance is working with ARS research partner Devine Foods, Inc., Philadelphia, to refine the sakes and further develop them as a commercial product.

The shakes have less than half the sugar and about 10% of the fat of commercial shakes. They are based on ARS technology and contain Devine’s patented composition which reduces fat and calorie content. Fiber content is about 2.0-2.2% which qualifies the sakes as a good source of fiber.

A 10-ounce shake has as much calcium, vitamins and minerals as a serving of milk and also has fewer calories and significantly less lactose than milk.