Curious if there’s been much discussion around distributing soylent as a paste or something other than powder + oil. I searched on the forum and didn’t find much beyond a few lonely requests for liquid versions.
I love the stuff, but I still feel it’s grainy-er than it ought to be, and I know people who try mine think that. I compare it favorably to pancake or cake batter, but neither is so unmixable. I shake the christ out of my soylent in its pitcher – uncooled – every day, and still feel it could be less grainy.
Obviously not a food scientist, but not sure why it can’t be machine mixed into a dense paste, homogenized / pasteurized / vacuum-sealed, and shiped with the expectation that it’s consumed within 6 weeks. With a dense enough paste, not sure that shipping weight would have to increase too terribly, and Rosa Labs might be able to get away with (that is, save money on) a less ultra-super-fine mesh of oat flour than that which seems to have held up production for ages. A squeeze packet or something could easily be squeezed into the regular pitcher, which could then be more easily emulsified with the right amount of water.
Or maybe I’m making up too much food chemistry. Thoughts?