“We had the taste. We had the vision. But we were losing the trust.”
That’s what the founder of a new-age fitness beverage brand told us when they approached Foodsure.
They had developed a clean, protein-rich hydration product targeting the wellness and gym-going crowd:
sleek branding,
promising initial trials, and a
strong online buzz.
But the biggest problem? Cloudiness, sedimentation, and doubts.
Foodsure R&D Lab
“If your drink doesn’t look clean, people won’t believe it’s healthy, no matter what’s inside.”
This case wasn’t just about fixing a formula—it was about
saving the brand’s promise, their
credibility, and most importantly, their
opportunity to lead in the growing functional beverage space.
Client Background: Protein Water Case Study
Before moving ahead, let’s take a brief about the client’s background, what they do, and what they asked us to do. A leading startup in the functional beverage space approached us with an ambitious vision: a clear protein water that offers high bioavailability, great taste, no sedimentation, and a visually appealing product with extended shelf life. They told us that their target market was health-conscious millennials and gym-goers who wanted hydration and protein, without the heavy texture of shakes. This really sounds innovative to us. But wait, what? Here are the major challenges.
What? Every trial they ran failed in visual clarity and sedimentation stability. We start the research analysis and gather our team to uncover the main problems.
Protein Water: Sedimentation- The Problem
With proper analysis and core discussion, we came to know that despite using high-quality protein isolates and clean-label stabilizers, the client faced three recurring issues:
1. Sedimentation at the Bottom
Within just 5–7 days, protein particles began settling, creating an unappealing layer at the base of the bottle. This is the major problem, which makes the protein water not so good to drink
2. Cloudiness in Appearance
The drink lacked the visual appeal of clear water, instead appearing hazy and dull, even immediately after mixing.
3. Foaming & Mouthfeel Problems
When shaken, excessive foaming disrupted the user experience and masked the refreshing appeal that protein water promises.
The Market Reality of Protein Water: Clarity Sells. Sediment Doesn't
As we can see, the current health-conscious market wants something functional, refreshing, and beautiful in looks. Visual appeal = perceived quality.
Cloudy protein water or visible sediment not only harms your shelf presence, but it also damages trust. Let’s get into some authentic industry facts.
Key Industry Facts:
- 74% of consumers say clarity impacts their purchase decision in health drinks.
- Up to 35% of new protein drinks face returns due to visual instability within the first 30 days of launch.
- 80% of sedimentation issues are due to basic formulation or process oversights.
Read More: Why Most Protein Waters Fail & How To Fix It
Why Sedimentation is More Than a Technical Problem
Clarity in protein water isn’t just visual—it’s psychological.
Consumers associate cloudiness with spoilage, poor quality, or artificial thickeners. Sediment at the bottom of the bottle feels like something has gone wrong. You only get one shot to impress a health-conscious customer.
Imagine investing ₹25–30 lakh in launching your beverage—and watching customers hesitate because it “looks weird.”
And the truth? Even premium ingredients won’t save your product if the science isn’t aligned.
Root Cause Analysis
After a full product audit, lab trials, and sensory analysis, we identified four major contributing factors:
Protein Source & Solubility:
The whey protein isolate used was not specifically processed for beverage applications. It had a higher particle size and a lower dispersion profile in water.
pH Instability:
At the desired pH of 3.8–4.2 (for taste and shelf-life), the protein started to denature and form visible aggregates.
Incorrect Stabilizer Usage:
The stabilizers chosen (like pectin and guar gum) were not ideal for transparent liquids. They caused turbidity and contributed to particle bonding.
Heat Processing Method:
Flash pasteurization led to partial protein denaturation, reducing clarity and increasing precipitation during storage.
Challenges We Identified (and Why They’re Common)
| Issue | Real Impact |
|---|---|
|
Low-quality protein source
|
Protein particles aggregated and sank in storage
|
|
Poor thermal process |
Denatured proteins cause haze |
|
Wrong stabilizer (or none at all) |
No binding = visible layers & floating clumps |
|
Unbalanced pH & electrolytes |
Accelerated spoilage & visual breakdown
|
|
Unstructured process flow |
Resulted in inconsistency from batch to batch |
Our Step-by-Step Fix That Changed the Game
1. We Rebuilt the Foundation – Ingredient Engineering
- Replaced commodity-grade whey with a WPI with a >90% solubility index.
- Ensured protein was ion-exchange processed for better dispersion.
2. Clean Science, Clean Label
- No artificial gums. Instead, we used natural micro-emulsifiers and clear stabilizers.
- Balanced the pH to preserve proteins without preservatives.
3. Process Transformation
- Introduced low-shear blending with controlled heat.
- Used vacuum deaeration to remove oxygen bubbles that cause clouding.
4. Real-World Stability Testing
- Tested in 3 climatic zones for 60 days.
- Simulated real-life scenarios: on shelf, in bags, under lights.
Results That Transformed the Brand
| Performance Metric | Before Intervention | After Foodsure Reformulation |
|---|---|---|
|
Sedimentation (7 days) |
Visible >5% |
Negligible <0.05% |
|
Clarity (Turbidity Index) |
~65% |
98–99% |
|
Shelf-Life |
10–12 days |
60+ days |
|
Customer Perception |
“Cloudy, suspicious” |
“Clear, premium, trusted”
|
- The brand launched successfully across 400+ stores and three online marketplaces.
- Repeat purchase rates increased by 37% in the first month.
7 Hidden Reasons Your Protein Water Isn’t Stable
- Low Solubility Protein: Cheap WPC or protein blends don’t disperse properly, causing grit and sediment.
- Wrong Thermal Processing: Overheating breaks protein bonds, leading to clumping and texture issues.
- Incorrect pH Balancing: Formulations below 3.5 or above 4.5 destabilize proteins and ruin clarity.
- No Stabilizers or Emulsifiers: Without them, particles settle and your drink separates quickly.
- Air Bubbles in Final Mix: Trapped oxygen causes oxidative haze and reduces shelf stability.
- Improper Ingredient Order: Poor sequencing during mixing leads to flocculation and instability.
- Skipped Shelf-Life Simulation: No stress testing = market failure due to unexpected degradation.
The Bigger Picture: What Beverage Brands Can Learn
- Visual clarity = consumer trust
- Great protein ≠ , great formulation (solubility & interaction matter more)
- Clean label doesn’t mean compromise—it means smarter choices
- Every new product needs real-time + accelerated shelf-life testing
- Technical partnerships can save lakhs in launch delays & reformulation costs
Why Brands Trust Foodsure
🚀 4500+ R&D and formulation projects delivered (View Our Expertise)
🧪 End-to-end beverage lab setup with pilot-scale capability
✅ 100% success rate in beverage product commercialization
🌍 Pan-India support | 🔒 NDA-backed consulting | ⚡ Quick project turnaround
Your Turn: Ready to Solve Sedimentation Forever?
Whether you’re already in the market or just at concept stage, Foodsure can help you launch the most stable, clear, and consumer-loved protein water in the market.
- 1:1 review of your formula
- Get actionable improvements
- No obligation, 100% confidential
