Tech
The Top 11 Protein Powders, According to My Stomach
Compare Top 11 Protein Powders
More Protein Powders to Consider
Photograph: Boutayna Chokrane
Naked Casein: With only one ingredient—micellar casein sourced from hormone-free skim milk—it’s about as clean as it gets. No added sugar, no artificial sweeteners, and no unnecessary additives. It’s cold-processed, to avoid any nastiness from chemicals or synthetic fillers, and it’s independently tested for both heavy metals and gluten. Each serving packs 26 grams of protein and 618 milligrams of calcium (about 48 percent of your daily value). But Naked Casein doesn’t contain lecithin, so it won’t dissolve as smoothly as other powders. The best way to mix is with a blender, but I couldn’t stomach the taste of this one.
Seeq Clear Protein Powder: I was skeptical when I purchased Seeq Clear Protein, but I’m a sucker for anything watermelon-flavored. I was pleasantly surprised. It tastes like a creamier sports drink (I promise it’s better than that description sounds), and each serving has 22 grams of protein and 4.5 grams of BCAAs. There are zero grams of sugar. Like a lot of other clear protein powders, it’s often more expensive than its counterparts. But if lactose irritates your stomach or you want something more like juice and less like a milkshake, it’s worth trying—especially if you mix it with extra water, since it’s on the sweet side. Worth noting is that it takes forever to dissolve, so use a frother or allot extra shaking time. —Louryn Strampe
Ghost Whey Protein Powder: Ghost is the protein powder for people who want their post-workout snack to taste like dessert. With flavors like Oreo, Cinnabon, and Chips Ahoy!, it’s arguably one of the best-tasting whey proteins on the market. Each scoop delivers 26 grams of protein (50 percent of the daily value) and blends well in shakes, oats, or even DIY protein ice cream. The trade-off here is a longer ingredient list that includes gums, high-fructose corn syrup, and titanium dioxide—a whitening pigment banned as a food additive in Europe.
Photograph: Boutayna Chokrane
Sakara Protein + Greens Super Powder: With 17 grams of plant-based protein per serving, Sakara’s Protein + Greens is just three shy of the 20-gram benchmark we aim for. The blend of pea, hemp, and pumpkin proteins is bolstered by a “super greens” mix of spirulina, wheatgrass, barley grass, and chlorella. Is it dramatically transforming my gut health? Probably not. But on days when my vegetable and protein intake is low, a scoop of this in my smoothie (plus some Greek yogurt for an extra 18 grams of protein) makes me feel a little less like a goblin surviving on iced coffee and string cheese.
Wavelength Vanilla Protein Powder: In addition to 20 grams of pea protein per serving, Wavelength’s plant-based powder boasts trendy adaptogens and nootropics like maca root, ashwagandha, and Chaga mushroom extract. The brand doesn’t disclose how much of each is in the mix, so it’s hard to say if they’re doing much beyond adding to the price tag. The taste is deeply earthy, which makes it better suited for baking than chugging. Wavelength also makes Little Ripples, a protein powder formulated for kids. Reviews editor Adrienne So made a shake with it for her 8- and 10-year-olds, but it had a strange, chalky texture and a bit of a barnyard funk smell. They refused to drink it.
BSN True-Mass Weight Gainer, Muscle Mass Gainer Protein Powder: If you’re trying to bulk up or struggle to hit your calorie goals, BSN True Mass is worth considering. This mass gainer packs 1,200 calories per serving, with 50 grams of protein and 215 grams of carbohydrates. Its protein blend includes whey concentrate, casein, milk protein isolate, whey protein isolate, hydrolyzed whey isolate, and micellar casein, so you get a mix of fast and slow-digesting proteins. It also delivers 450 milligrams of calcium and 880 milligrams of potassium, which is a bonus if you want to squeeze in some micronutrients. It tastes great—the strawberry milkshake flavor is spot-on—but these are two scoops at 310 grams, so you’ll need to be comfortable with the jumbo serving size. I can’t fully endorse the formula because it’s packed with artificial sweeteners like sucralose and acesulfame potassium, as well as some iffy additives, including maltodextrin and a gum blend (cellulose, guar, gum Arabic, and xanthan) that might not sit well with everyone. If you have a sensitive stomach, you might want to pass. This one brings protein farts to a new level.
Aloha 12oz Chocolate Sea Salt Protein Drink (Pack of 12): Aloha’s protein powder is still on my testing docket, but I have tried the brand’s ready-to-drink shakes. The chocolate sea salt is surprisingly tasty; it’s creamy and rich, but there’s a faint aftertaste. I sometimes use the vanilla flavor as a milk base for smoothies, and there’s also a coconut flavor I haven’t gotten my hands on yet. Each serving packs 20 grams of plant-based protein.
Accessories to Try
Courtesy of Beast
Beast Mega 1200 for $199: If you’re looking to level up your smoothie game, Mega’s 1,200-watt motor cuts through frozen fruit, powders, and fibrous foods with an ease that personal blenders can’t match. One button, a timed cycle, and consistent chunk-free results. The three included Tritan vessels are designed with ribbed interiors that boost turbulence for silkier smoothies. Plus, the drinking lid and straw system transforms your blender into a travel cup without the extra dishes. It’s available in five colors—cloud white, carbon black, navy, sand, sage, and charcoal—and backed by a two-year warranty.
Vitamix Ascent X5 for $750: The Vitamix Ascent X5 is expensive, but if you’re in the market for an all-purpose blender, this is the one that makes smoothies feel like an art form. It’s got 10 preset programs (smoothie bowls, nut butters, nondairy milks, and more), which means your protein recipes can get as creative as you want. It has a tamper for the thickest of shakes, and the on-screen indicator tells you exactly when to step in. Plus, if your blend needs more mixing, hit the “add 15 seconds” button. The self-cleaning mode is my favorite feature; it’s not groundbreaking, but I’d rather gouge my eyes out with a dull chopstick than scrub post-smoothie gunk off a blender. Plus, it’s backed by a 10-year warranty, which makes it an investment worth considering.
Ninja Blast Portable Blender for $53: Finally, for an affordable option, you might want to consider Ninja’s tiny portable blender, which charges via USB-C. The motor isn’t super powerful, and the battery isn’t long-lived (one charge lasts long enough to thoroughly blend one yogurt smoothie with frozen berries), but this blender is affordable, the vessel and lid are dishwasher-safe, and it’s tiny enough to have a permanent home on editor Adrienne So’s counter. She has been using this daily for a year to make morning smoothies from Greek yogurt, milk, and frozen berries and bananas with no issues.
Frequently Asked Questions
Is Protein Powder Good for You?
It depends. If you’re eating a balanced diet, you’re likely getting all the protein your body needs. Whole foods—nuts, seeds, eggs, low-fat dairy, legumes, and lean meats—offer protein along with fiber, vitamins, and other nutrients that a scoop of powder simply can’t match. Protein powders are not meal replacements.
That said, high-quality protein powder may be beneficial if you are recovering from surgery or an injury, have difficulty eating due to illness or aging, or need extra protein for wound healing. It’s also useful if you’re following a strict diet (like veganism) and aren’t getting enough protein through food alone. For athletes, protein powder can be a convenient way to refuel post-workout because the body absorbs liquid protein quickly. Unless you fall into one of these categories, you don’t need a protein powder.
Which is the Best Type of Protein Powder?
When you’re looking at different protein sources, also keep in mind whether you’re getting a complete or incomplete protein. All of our picks are complete proteins, meaning that they provide all nine essential amino acids that the body doesn’t product itself.
Whey protein: Whey protein comes from milk during the cheese-making process, and it’s one of the most efficient ways to get protein into your system. It’s packed with essential amino acids, meaning your body can absorb and use it quickly—great for muscle recovery and growth. There are three whey subtypes, each with its own pros and cons.
- Whey protein concentrate: The least processed version, typically 70-80 percent protein, with the rest made up of carbohydrates, fats, and lactose. It retains beneficial compounds like immunoglobulins and lactoferrin, which may support immunity. It’s also the cheapest.
- Whey protein isolate: Most of the fat and lactose is filtered out, leaving a protein that’s about 90 percent protein and lower in carbohydrates. This is a solid choice if you want more protein per scoop or have a mild lactose intolerance.
- Whey protein hydrolysate: Whey protein hydrolysate is predigested using enzymes, making it the quickest to absorb. It’s often used in medical nutrition and by elite athletes who need rapid muscle recovery. It’s also the priciest.
Casein protein: Casein is the other major protein in milk. When consumed, it forms a gel in your stomach, meaning your body gets a slow, steady release of amino acids. This makes a great option for pre-bedtime protein or keeping hunger at bay between meals. There are two main subtypes:
- Micellar casein: The least processed, offering sustained protein release.
- Casein hydrolysate: Predigested for faster absorption, though still slower than whey.
Pea protein: This plant-based protein is made from ground yellow split peas and is high in essential amino acids, including BCAAs. It’s dairy-, gluten-, and soy-free, making it great for people with allergies. Technically, it’s a complete protein, but it’s lower in methionine, so some experts would argue it’s not as complete as whey.
Brown rice protein: Brown rice protein is high in fiber, easy to digest, and hypoallergenic, but it lacks some essential amino acids (specifically lysine), making it an incomplete protein. That’s why it’s often blended with pea protein for a more balanced amino acid profile. It’s gentle on the stomach and good for people with food sensitivities.
Beef protein isolate: Meat contains protein! Beef protein isolate is made from cow tissue that has been extracted and filtered into powder.
What Are the Potential Harms of Protein Powder?
While high-protein diets have been studied extensively, the long-term effects of regularly consuming protein in powdered form remain unclear.
- If you’ve ever chugged a protein shake and immediately regretted it, you’re not alone. Dairy-based blends (whey and casein) can cause bloating, gas, and other gastrointestinal issues—especially for those with lactose intolerance or sensitivities. Plant-based protein powders aren’t always more digestible, as some contain sugar alcohols, gums, or thickeners that can also upset your stomach.
- Because it’s classified as a dietary supplement, the FDA doesn’t regulate protein powder the way it does food or medication. That means it’s up to manufacturers to evaluate their own products for safety, which leaves plenty of room for inconsistencies and contamination.
- A report from the Clean Label Project tested 160 powders for contaminants and found that many contained heavy metals like lead, arsenic, and cadmium, as well as BPA (a plastic additive) and pesticides. Organic powders showed three times more lead and twice as much cadmium compared to non-organic options. Plant-based powders averaged three times more lead than whey-based alternatives. And cocoa-containing powders contained four times more lead than vanilla. These toxins can creep into powders through contaminated soil (since many plant-based proteins come from crops) or manufacturing processes that introduce pollutants along the way.
Not all protein powders are contaminated, but it’s worth checking third-party testing results (like those published by Clean Label Project) before incorporating one into your diet.
What Factors Should I Consider When Choosing A Protein Powder?
Protein source: Whey, casein, soy, pea, brown rice, egg white—protein powder comes in many forms and caters to different needs (build muscle, weight loss, weight gain, post-workout recovery, etc.). Your choice depends on dietary preferences and your personal goals.
Protein content: If your goal is muscle growth, aim for 20 to 30 grams per scoop. Otherwise, match the amount of protein to your dietary or fitness needs.
Processing method: Concentrates are the least processed and have more nutrients. Isolates tend to have higher protein content and fewer carbs and fats, while hydrolysates digest the fastest.
Allergens and dietary preferences: Make sure your protein powder aligns with your diet. If you’re allergic to dairy, soy, gluten, or nuts, double-check labels as many powders sneak in allergens. If you’ve had digestive issues before, start with a small quantity to test your tolerance before going all in.
Additives and fillers: Watch for artificial sweeteners, gums, and thickening agents that can cause bloating and other gastrointestinal issues.
Flavors: Powders now come in every flavor from matcha to fruity cereal milk. Choose a flavor you’ll actually drink.
Brand reputation and certifications: Some brands are rigorous about quality control, third-party testing, and ingredient sourcing, and others aren’t. If you want peace of mind, look for certifications like Informed Sport and NSF Certified for Sport, which verify that the product contains what it advertises and is free of banned substances.
Cost: Compare cost per serving instead of just the upfront price.
How We Test Protein Powders
Photograph: Boutayna Chokrane
I’ve been downing protein powders for years, but for this guide, I put each one through a fresh round of testing. Each powder was sampled at least three times to assess taste, texture, and mixability. I mixed them with water, milk, and non-dairy alternatives. I also baked them into muffins and blended into the occasional smoothie because not all of us like our protein straight.
I prioritized powders with minimal to no additives and full transparency in sourcing—no unnecessary fillers, gums, or questionable sweeteners. Solubility was a major consideration, too. I also scrutinized manufacturing practices and third-party testing. Certifications (like NSF Certified for Sport or Informed Choice) mattered. Every pick is also a complete protein, meaning it contains all nine essential amino acids.
What Are We Testing Next?
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Tech
Universal Music and AI song tool Udio settle lawsuit and partner on new platform, sparking backlash
Universal Music Group and AI song generation platform Udio have settled a copyright infringement lawsuit and agreed to team up on new music creation and streaming platform, the two companies said in a joint announcement.
Universal and Udio said Wednesday that they reached a “compensatory legal settlement” as well as new licensing agreements for recorded music and publishing that will “provide further revenue opportunities” for the record label’s artists and songwriters.
As part of the deal, Udio immediately stopped allowing people to download songs they’ve created, which sparked a backlash and apparent exodus among paying users.
The deal is the first since Universal, along with Sony Music Entertainment and Warner Records, sued Udio and another AI song generator, Suno, last year over copyright infringement.
“These new agreements with Udio demonstrate our commitment to do what’s right by our artists and songwriters, whether that means embracing new technologies, developing new business models, diversifying revenue streams or beyond,” Universal CEO Lucian Grainge said.
Financial terms of the settlement weren’t disclosed.
Universal announced another AI deal on Thursday, saying it was teaming up with Stability AI to develop “next-generation professional music creation tools.”

Udio and Suno pioneered AI song generation technology, which can spit out new songs based on prompts typed into a chatbot-style text box. Users, who don’t need musical talent, can merely request a tune in the style of, for example, classic rock, 1980s synth-pop or West Coast rap.
Udio and Universal, which counts Taylor Swift, Olivia Rodrigo, Drake, and Kendrick Lamar among its artists, said the new AI subscription service will debut next year.
Udio CEO Andrew Sanchez said in a blog post that people will be able to use it to remix their favorite songs or mashup different tunes or song styles. Artists will be able to give permission for how their music can be used, he said.
However, “downloads from the platform will be unavailable,” he said.
AI songs made on Udio will be “controlled within a walled garden” as part of the transition to the new service, the two companies said in their joint announcement.
The move angered Udio’s users, according to posts on Reddit’s Udio forum, where they vented about feeling betrayed by the platform’s surprise move and complained that it limited what they could do with their music.

One user accused Universal of taking away “our democratic download freedoms.” Another said “Udio can never be trusted again.”
Many vowed to cancel their subscriptions for Udio, which has a free level as well as premium plans that come with more features.
The deal shows how the rise of AI song generation tools like Udio has disrupted the $20 billion music streaming industry. Record labels accuse the platforms of exploiting the recorded works of artists without compensating them.
The tools have fueled debate over AI’s role in music while raising fears about “AI slop”—automatically generated, low quality mass produced content—highlighted by the rise of fictitious bands passing for real artists.
In its lawsuit filed against Udio last year, Universal alleged that specific AI-generated songs made on Udio closely resembled Universal-owned classics like Frank Sinatra’s “My Way,” The Temptations’ “My Girl” and holiday favorites like “Rockin’ Around the Christmas Tree” and “Jingle Bell Rock.”
In the “My Girl” example, a written prompt on Udio that asked for “my tempting 1964 girl smokey sing hitsville soul pop” generated a song with a “very similar melody, the same chords, and very similar backing vocals” as the hit song co-written by Smokey Robinson and recorded by The Temptations in 1964, according to the lawsuit. A link to the AI-generated song on Udio now says “Track not found.”
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Tech
Battery-equipped kitchen stove makes it easy to switch from gas to electric
As batteries have gotten cheaper and more powerful, they have enabled the electrification of everything from vehicles to lawn equipment, power tools, and scooters. But electrifying homes has been a slower process. That’s because switching from gas appliances often requires ripping out drywall, running new wires, and upgrading the electrical box.
Now the startup Copper, founded by Sam Calisch SM ’14, Ph.D. ’19, has developed a battery-equipped kitchen range that can plug into a standard 120-volt wall outlet. The induction range features a lithium iron phosphate battery that charges when energy is cheapest and cleanest, then delivers power when you’re ready to cook.
“We’re making ‘going electric’ like an appliance swap instead of a construction project,” says Calisch. “If you have a gas stove today, there is almost certainly an outlet within reach because the stove has an oven light, clock, or electric igniters. That’s big if you’re in a single-family home, but in apartments it’s an existential factor. Rewiring a 100-unit apartment building is such an expensive proposition that basically no one’s doing it.”
Copper has shipped about 1,000 of its battery-powered ranges to date, often to developers and owners of large apartment complexes. The company also has an agreement with the New York City Housing Authority for at least 10,000 units.
Once installed, the ranges can contribute to a distributed, cleaner, and more resilient energy network. In fact, Copper recently piloted a program in California to offer cheap, clean power to the grid from its home batteries when it would otherwise need to fire up a gas-powered plant to meet spiking electricity demand.
“After these appliances are installed, they become a grid asset,” Calisch says. “We can manage the fleet of batteries to help provide firm power and help grids deliver more clean electricity. We use that revenue, in turn, to further drive down the cost of electrification.”
Finding a mission
Calisch has been working on climate technologies his entire career. It all started at the clean technology incubator Otherlab that was founded by Saul Griffith SM ’01, Ph.D. ’04.
“That’s where I caught the bug for technology and product development for climate impact,” Calisch says. “But I realized I needed to up my game, so I went to grad school in [MIT Professor] Neil Gershenfeld’s lab, the Center for Bits and Atoms. I got to dabble in software engineering, mechanical engineering, electrical engineering, mathematical modeling, all with the lens of building and iterating quickly.”
Calisch stayed at MIT for his Ph.D., where he worked on approaches in manufacturing that used fewer materials and less energy. After finishing his Ph.D. in 2019, Calisch helped start a nonprofit called Rewiring America focused on advocating for electrification. Through that work, he collaborated with U.S. Senate offices on the Inflation Reduction Act.
The cost of lithium-ion batteries has decreased by about 97% since their commercial debut in 1991. As more products have gone electric, the manufacturing process for everything from phones to drones, robots, and electric vehicles has converged around an electric tech stack of batteries, electric motors, power electronics, and chips. The countries that master the electric tech stack will be at a distinct manufacturing advantage.
Calisch started Copper to boost the supply chain for batteries while contributing to the electrification movement.
“Appliances can help deploy batteries, and batteries help deploy appliances,” Calisch says. “Appliances can also drive down the installed cost of batteries.”
The company is starting with the kitchen range because its peak power draw is among the highest in the home. Flattening that peak brings big benefits. Ranges are also meaningful: It’s where people gather around and cook each night. People take pride in their kitchen ranges more than, say, a water heater.
Copper’s 30-inch induction range heats up more quickly and reaches more precise temperatures than its gas counterpart. Installing it is as easy as swapping a fridge or dishwasher. Thanks to its 5-kilowatt-hour battery, the range even works when the power goes out.
“Batteries have become 10 times cheaper and are now both affordable and create tangible improvements in quality of life,” Calisch says. “It’s a new notion of climate impact that isn’t about turning down thermostats and suffering for the planet, it’s about adopting new technologies that are better.”
Scaling impact
Calisch says there’s no way for the U.S. to maintain resilient energy systems in the future without a lot of batteries. Because of power transmission and regulatory limitations, those batteries can’t all be located out on the grid.
“We see an analog to the internet,” Calisch says. “In order to deliver millions of times more information across the internet, we didn’t add millions of times more wires. We added local storage and caching across the network. That’s what increased throughput. We’re doing the same thing for the electric grid.”
This summer, Copper raised $28 million to scale its production to meet growing demand for its battery-equipped appliances. Copper is also working to license its technology to other appliance manufacturers to help speed the electric transition.
“These electric technologies have the potential to improve people’s lives and, as a byproduct, take us off of fossil fuels,” Calisch says. “We’re in the business of identifying points of friction for that transition. We are not an appliance company; we’re an energy company.”
Looking back, Calisch credits MIT with equipping him with the knowledge needed to run a technical business.
“My time at MIT gave me hands-on experience with a variety of engineering systems,” Calisch. “I can talk to our embedded engineering team or electrical engineering team or mechanical engineering team and understand what they’re saying. That’s been enormously useful for running a company.”
He adds, “I also developed an expansive view of infrastructure at MIT, which has been instrumental in launching Copper and thinking about the electrical grid not just as wires on the street, but all of the loads in our buildings. It’s about making homes not just consumers of electricity, but participants in this broader network.”
This story is republished courtesy of MIT News (web.mit.edu/newsoffice/), a popular site that covers news about MIT research, innovation and teaching.
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Battery-equipped kitchen stove makes it easy to switch from gas to electric (2025, October 30)
retrieved 30 October 2025
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part may be reproduced without the written permission. The content is provided for information purposes only.
Tech
A New Startup Wants to Edit Human Embryos
In 2018, Chinese scientist He Jiankui shocked the world when he revealed that he had created the first gene-edited babies. Using Crispr, he tweaked the genes of three human embryos in an attempt to make them immune to HIV and used the embryos to start pregnancies.
The backlash against He was immediate. Scientists said the technology was too new to be used for human reproduction and that the DNA change amounted to genetic enhancement. The Chinese government charged him with “illegal medical practices” and he served a three-year prison sentence.
Now, a New York-based startup called Manhattan Genomics is reviving the debate around gene-edited babies. Its stated goal is to end genetic disease and alleviate human suffering by fixing harmful mutations at the embryo stage. The company has announced a group of “scientific contributors” that includes a prominent in vitro fertilization doctor, a data scientist who worked for deextinction company Colossal Biosciences, and two reproductive biologists from a major primate research center. A scientist who pioneered a technique to make embryos using DNA from three people is also involved.
“I like to take on challenges when I see them,” says cofounder Cathy Tie, a former Thiel fellow who left college at 18 to start her first company, Ranomics, a genomics screening service. As Tie sees it, that challenge is making the idea of human embryo editing more acceptable in society.
The idea of editing human embryos is tantalizing because any changes made to the reproductive cells are heritable. Snip out a disease-causing mutation in an embryo and it would be deleted from future generations as well. But gene-editing technology also has the potential to cause unintended “off-target” effects. Edit the wrong gene by mistake and it could give rise to cancer, for instance. Those mistakes would also be passed down to any future children.
While newer forms of gene editing are more precise, there are still ethical issues to contend with. The prospect of being able to manipulate the DNA of a human embryo has raised fears of a new kind of eugenics, where parents with the means to do so could make “designer babies” with traits that they select.
Tie says the goal of Manhattan Genomics—originally called the Manhattan Project when the company first launched in August—is disease correction, not enhancement. Unlike the original Manhattan Project, a secretive US government program during World War II that produced the first nuclear weapons, Tie says her venture will operate openly and transparently. “We’re revolutionizing medicine, and this technology is definitely very powerful. That’s what I think is the commonality here with manipulating the nucleus of the atom and manipulating the nucleus of the cell,” she says.
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