Late to the party on 1.8 feedback but here we go:
Been on since 1.3, never much digestive involvement from me, maybe a little extra flatus when switching iterations but calms down pretty quickly.
Like 1.7, marginally less offensively sweet than I found 1.6, still rather sweet in comparison to 1.5 or 2.0 which have (imo) a very neutral profile. Here I guess my question is why is there still sucralose in this thing? There’s not a lot in there and it doesn’t seem to need the help being sweet, so why not just cut it?
Sweetness is less prominent when coolish or room temp, most prominent when cold, and does have a hint of corn, but I mean it has corn in it (duh), hard to escape the taste of all the ingredients entirely. No complaints specifically corn related here.
Texture is perhaps the smoothest yet, but retains that bit of oily-sticky feel present since 1.6. I’m not sure what’s at the root of that- overall lipid content or the type being used, or perhaps another ingredient entirely.
1.5 was the last powder iteration I was able to happily consume straight, the last three have required doping. I typically use a little bit of cocoa powder (check the label, some are loaded with sodium) with some mix of cinnamon, ginger, and cardamom. This mix seems to mask or “make sense” of the sweetness. Add all the extras to the pouch then shake up the pouch to prevent clumps, then pitcher prep per usual.
Spice Doping costs a little extra time and money, but both are pretty minimal increase (also cost would be less if I didn’t use swanky spices like cardamom), probably in the 25-50 cents a bag range plus an extra couple min of prep. I use 14 bags a month, so I still grocery shop, so no real increase in time spent buying spices.
Still generally happy with Soylent, remains the best quick and balanced food option for most of my work week.