Soylent 1.5 Has Arrived
The Soylent Team is constantly exploring options to create the most efficient and most nutritious option on the market without sacrificing taste and texture. Today we’re pleased to announce the release of Soylent 1.5, the most refined version of Soylent yet. With Soylent 1.4, we focused on efficiency by removing an element that we found superfluous to simplify the preparation process. With 1.5, we have enhanced the Soylent experience by making texture and taste our primary concerns.
Alongside the debut of 1.5, we are also thrilled to announce a few changes that have already enhanced our customers’ Soylent experience - the official launch of Soylent.com and the end of our shipping delays. With its new user-friendly interface and streamlined design, our Engineering Team has made managing your account and ordering Soylent even more efficient. The extraordinary efforts of our Operations Team have also led to great strides in manufacturing and distribution, ensuring that all orders now ship within 2-3 days.
We have made this huge leap forward as a result of your unwavering support. The entire Soylent Team extends its gratitude to all our customers, without whom none of this would be possible.
Please read on for a detailed summary of the changes made in Soylent 1.5:
In the past, some customers have expressed that Soylent could have a slightly undesirable texture after overnight refrigeration. In order to further improve the experience of consumption, in 1.5 we made two changes that will drastically enhance texture after refrigeration.
First, oat flour was reduced by 25 grams. Oats, and specifically the effects of water and cold temperatures on the beta-glucan fibers within oats, were the cause of the unwanted texture. Lower quantities of oats effectively mitigates any potential unpleasantness.
In conjunction with the reduction in oats, we added a small amount of two new types of emulsifiers. While 1.4 contained just xanthan gum, Soylent 1.5 now has small amounts of a fiber known as cellulose gum, as well as carrageenan (not to be confused with degraded carrageenan, a different compound).
We’re happy to announce that these changes have resulted in an unparalleled consumption experience.
Changes in Carbohydrates
The reduction in oat flour has required us to make several tweaks to Soylent’s carbohydrate sources.
In 1.5, the rice starch has been reduced from 31 grams to 15 grams per pouch. To offset this, potato starch was increased by 23 grams. Additionally, 15 grams of a new type of disaccharide, trehalose, have been included. To round things off, isomaltulose was increased by 5 grams and sucralose was reduced to 15 milligrams.*. In total, 1.5 has approximately 8 grams more of carbohydrates per pouch than 1.4. For a detailed breakdown of all carbohydrates, please visit the carbohydrates FAQ page.
Changes in Powdered Oils
In this release, safflower and flaxseed oil powders were removed and replaced with canola oil powder. This new fatty acid source is supplemented with the existing high oleic sunflower oil and algal oil.
These modifications result in an even more robust fatty acid profile. Soylent 1.5 has a 94 percent increase in omega-3 fatty acids (DHA, ALA), a 92 percent increase in the omega-6 fatty acid, linoleic acid, and a 17 percent reduction in the already low saturated fat levels. Soylent still contains no significant quantity of cholesterol or trans fats. For more information on the lipids in Soylent, please visit this FAQ page.
Slight Decrease in Sodium Chloride
In order to provide the most neutral flavor profile possible, the salt (sodium chloride) content has been reduced to 3.2 grams per pouch. This effectively reduces the total sodium content to 1,520 mg, on par with the Institute of Medicine’s daily recommended intake of 1,500 mg of sodium per day.
For further information about Soylent’s ingredients and nutrition, please visit faq.soylent.com where there are in-depth articles on a variety of topics including Vitamin C, Protein and the Soylent Approach to Nutrition.