When we began shipping Soylent 1.0, we were confident it was a food that people would love. The largely positive feedback we received from our early adopters confirmed this hope, but also provided valuable guidance on how to improve Soylent 1.0.
Today, we are extremely happy to announce Soylent 1.1, our first revision to the original Soylent formula. Starting today, all orders will be fulfilled with Soylent 1.1. We have made two changes to the 1.0 formula, resulting in a food with greater neutrality and digestibility (as indicated by preliminary tests). Sucralose has been reduced from 60mg to 30mg per pouch and a blend of digestive enzymes (Alpha-galactosidase and proteases) have been added to the forumula.
We have tried at all times to maintain Soylent’s position as a perfect staple food. As such, we want the sensory experience to be a blank canvas which allows users to mold Soylent into a food that fits seamlessly into their life.
In the case of the sweetness of the product, we realized that it is always easier to add sweetness than to take it away. Feedback from Soylent 1.0 consumers indicated that many people have been choosing to customize the flavor profile of their individual days of Soylent, and we decided that reducing the baseline level of sweetness would provide greater freedom in choosing flavoring options.
Feedback from Soylent 1.0 strongly indicated that due to the differences in individual people’s digestive capabilities, action needed to be taken to ensure that the product is easily digested by everyone, without compromising the other benefits that Soylent provides.
The enzyme blend that we added is a mixture of a few different enzymes, which break down proteins and carbohydrates into smaller, more easily digestible fragments. Preliminary tests have indicated that they may reduce the digestive issues reported by some Soylent consumers.
Of course, there are myriad factors which affect a food's digestive characteristics, and it will take several iterations to optimize fully for this category. We think Soylent 1.1 is a solid first step, and will be relying on feedback from our customers to evaluate the full effectiveness of the enzyme blend.
We have also made a few changes to the packaging for Soylent 1.1:
Oil bottles have updated design and improved seals.
Pouches include improved powder-resistant zippers.
Shipping boxes have been reduced over 50% in size.
- For more information about our choice of sweetening agents, please
Alpha-galactosidase breaks the alpha-1-6 linkages in melibiose, raffinose, and stachyose, sugars often found in whole grains, beans, and vegetables. The resulting product of the enzyme’s action is simple carbohydrates such as galactose and sucrose which are readily metabolized. This enzyme is isolated from the fungus Aspergillus niger.
Acid-stable protease (Aspergillus niger). This is a non-specific protease that cleaves polypeptides into the constituent amino acids to aid absorption in the gut. It is considered acid-stable because it can withstand the low pH conditions (2.0-3.0) in the stomach.
Fungal proteases (Aspergillus oryzae and Aspergillus melleus) are a blend of non-specific proteases which function at higher pHs (6.0-9.0) to aid in digestion as pH levels change as nutrients move through the GI tract.
These enzymes’ performances are measured with different types of enzymatic activity units which typically correspond to the amount of a particular amino acid that is freed from the polypeptide chain per enzyme molecule every minute under specific assay conditions.