Update 26 April 2018: Added info about other diet-types, vitamins and minerals.
Update 29 June 2018: Added more information about fats.
Update 12 July 2018: Added information about serving size.
Queal 5.0 is the result of months of research, input from the community, and rigorous testing. We have released it first as a Limited Edition: Royal Rice Pudding 5.0. From today you can also buy the Limited Edition: Chill Chocolate Mint This will give you the opportunity to give additional feedback.
The recipe has undergone various changes. The glycemic index is lowered to 50, by making the main sources of carbohydrates an even split between Maltodextrin and Isomaltulose. Counterintuitively, this does mean that there is a higher declaration of sugars in Queal.
The recipe is higher in fats. We believe this is a very good source of energy. With a new coating technique, we are now able to put more fat in Queal. We have also completely eliminated the very small amount of palm fat that remained in Queal 4.0, and replaced it with Sunflower- and Linseed Oil.
The protein still is the high-quality Whey Protein Concentrate you're expecting from us. Three meals provide you with 105g of protein, which is above the Recommended Intake of 0,8g protein per kg of bodyweight, per day.
The final changes concern the micronutrients. We've removed inulin, there is already enough fibre in the ingredients. We're also updating the vitamin & mineral mix, these changes will reflect the 2017 EFSA recommendations.
You can check out the new recipe here.
You can discuss the new recipe on the forum.
It has been 1,5 years since we last had our major update to Queal 4.0. Taste and texture were the two things that we most improved on in that version. Today we want to look further. With Queal 5.0 we've focused on nutrition & environment, whilst maintaining our high standards for taste and texture.
With regard to the environment, we made two conscious choices. First, we eliminated the palm fat from our creamer. Second, we replaced some proteins with fats.
The offending ingredient, the creamer, only partially consisted of palm fat (and the creamer itself was only 2% of our product). Even though we have certification that it was sourced in a sustainable way, one can never be sure and we feel more secure by removing it from our recipe. Now that we have found a way to retain the delicious creamy sense of Queal 4.0 without using Palm Oil, we are confident in replacing it with Sunflower Oil.
The proteins have been slightly lowered for nutritional considerations (see further on). But also from an environmental perspective, it's better to keep animals out of the loop. Whey Protein is only a byproduct of the cheese-making process. But still, it's not as sustainable as getting nutrients straight from the source. And that is what we try and do with all other ingredients, which are plant-based.
For those that don't want Whey Protein at all, we just launched Queal Vegan!
We believe that Queal 5.0 is now more sustainable and nutritious than ever before.
The fats in Queal 5.0 come from (most-to-least): Sunflower Oil, Whole Grain Oat Flour, Soy Flour, Linseed Oil, Whey Protein.
We've chosen to increase the total amount of fat (from 10,4g to 14,5g per 100g) whilst also being able to lower the total amount of saturated fats (from 2,9g to 1,8g per 100g). This was made possible due to new techniques in mixing/coating and by choosing to use only Sunflower- and Linseed Oil.
This also has the benefit of adding significantly to the total amount of omega-3 and omega-6 fatty acids. These now stand at a 1:2 ratio, which is near the wanted 1:1 ratio and far removed from the EU average diet with 1:15 ratio (i.e. we normally consume too much omega-6 and too little omega-3.
The source of our omega-3 and -6 come mainly from sunflower and linseed oil. Linseed is an excellent source of ALA (alpha-linolenic acid). But doesn't contain EPA and DHA (which can be found in fatty fish).
The carbohydrates in Queal 5.0 come from (most-to-least): Whole Grain Oat Flour, Isomaltulose, Maltodextrin, Soy Flour, Whey Protein.
The total amount of carbohydrates is almost the same as before (from 44,7g to 48g per 100g). What has changed is where a lot of these carbohydrates come from. Where first just over half came from Maltodextrin, it has now been lowered to 25%.
The other 25% is from Isomaltulose. Isomaltulose is a disaccharide carbohydrate composed of glucose and fructose. It is classified as a sugar (instead of polyols) because of the short-chain structure. It has much lower impact on blood sugar levels than Maltodextrin, and doesn't stimulate the release of insulin. It is also found not to add to tooth decay.
The fibre content in Queal is 7 grams (per 100g). This is slightly lower than before (8,4g per 100g). This is achieved by leaving out inulin and a slight increase in total amount of Whole Grain Oat Flour. This has no additional effect on taste or texture, but may help ease new users into using Queal with lowered gastric discomfort.
The proteins in Queal 5.0 come from (most-to-least): Whey Protein, Whole Grain Oat Flour, Soy Flour.
The proteins still provide you with a full nutritional profile of amino acids. We've specifically chosen not to use rice protein or pea protein for Queal 5.0 and have made Queal Vegan for anyone who wants to have a vegan variation. Although the taste and quality of Queal Vegan is excellent, we believe in the need for a product with high-quality Whey Protein.
See below also our changes to the vitamin and mineral mix that reflect the new EFSA2017 recommendations.
The total amount of calories in the 5.0 recipe are unchanged, but the total amount of power has. So how did this happen? This is because there are more fats integrated in the powder and those are more calorie dense (9 vs 4 per gram). This means that there is about 6% less grams per bag.
For the serving size this means that the same recommendations (4,5 scoops Agile, 5 scoops Standard, 5,5 scoops Athletic) will hold. In many cases each scoop is slightly different, some have some empty space left in the scoop, others are thightly packed. To be sure we advice you to test a bag and see if you're coming up short (or if there's some powder left) and adjust accordingly.
Queal Athletic has always been there for people who are more active. Therefore it contains 36% more protein than Queal Standard. This means that one meal has almost 50g of protein, and three meals provide you with 149g of protein. This, for a person weighing 80kg, is 224% of the EFSA recommendation.
This is lower than in Queal 4.0, but still very much adequate for all but the most extreme weight-lifters. For a person who weighs 80kg, this would mean that you will get 1.8g of protein per kg.
Some of the protein has been replaced by fats. As noted with at the Standard recipe, we believe that good fats can be a great source of energy and with a new coating technique, we're able to add more to the recipe than before.
Just like the Standard recipe, the Agile recipe now also contains a bit more fat. In all three recipes the added fats are not the saturated kind, which is actually lowered. The protein content is 90g per 3 meals.
More flavours are coming. Currently Vegan is available in Banana Mania and Smooth Vanilla, soon it will also be available in Chocolate Hazelnut Happiness.
The recipe is new and contains only vegan sources of protein (pea and brown rice). And of course, we've striven to make it as tasty as all our other recipes.
This may be the most boring, but also most important part of the recipe. That is the vitamins and minerals (micronutrients) that make the recipe complete. Here are all of them with the corresponding values in our recipe.
Variations in levels of micronutrients are due to the different mixes we use of our recipes. Where they are above 100%, this is mostly because of the naturally occurring micronutrients in the other (macro) ingredients. They all stay within the safe upper limits.
Thanks for reading about our Queal 5.0 recipe update! Join the conversation on the forum using the comment-section below.