2025-11-11 – Health – www.theguardian.com
In 1865, the first ever protein-based product consisted of ‘melted-down beef hides and carcasses’. Now, there are countless shakes on the market – including one by a Michelin-starred chef. Why is everyone drinking them?
I always thought my first foray into Michelin-starred culinary territory would involve sitting in a fancy restaurant feasting on some perfectly seared scallops or a magnificent rack of lamb doused in a rich jus. Instead, I’m in a fitness studio – with Doja Cat blaring through the speakers – watching my “Michelin-starred” shake come together in a blender. Inside is a scoop of vanilla protein powder, the flesh of a guanabana (a tropical fruit with a spiky exterior that tastes like a cross between a mango and a banana) and some almond milk. Saffron foam is sprayed into a plastic cup and sprinkled with some blue spirulina before the pale protein mixture is poured on top.
The resulting shake, which was developed by the Michelin-starred chef Miller Prada for…