From Protein Soda to Protein Bread, We Tried the Weirdest Protein Foods We Could So You Wouldn’t Have To

Published September 13, 2026 06:05AM

In an era where high-protein diets have become a dominant force in American eating habits, food manufacturers are capitalizing on consumer demand with an ever-expanding array of protein-enriched products. From the ubiquitous protein bar to fortified milk and cereals, shelves in grocery and convenience stores are brimming with options touting their elevated protein content. While the notion of aggressively increasing protein intake may be a dubious strategy for the average consumer, for outdoor athletes like hikers and skiers, these convenient, shelf-stable, and nutrient-dense foods offer a compelling solution for fueling their adventures. However, the nutrition label only tells half the story; the palatability of these products is equally crucial for maintaining morale and performance when far from civilization. To investigate this, Backpacker Editor-in-Chief Adam Roy and SKI Senior Editor Jamie Aranoff embarked on a culinary expedition, navigating the aisles of their local supermarket to procure seven of the most peculiar high-protein offerings. These chosen items were then subjected to a rigorous on-camera taste test, with the critical question being: do these protein-packed novelties warrant a place in an adventurer’s pack?

The pervasive influence of protein on athletic performance is undeniable. As Adam Roy explained, "Whether you’re a hiker, skier, cyclist, or anything else, we all need protein. It allows our bodies to repair damage and build muscle. Skip it, and you may not find yourself making the gains you want." This fundamental biological need has fueled a significant boom in the protein supplement industry, which has experienced an estimated 50% growth over the past decade, now valued at a staggering $9.4 billion. This market expansion is vividly illustrated by the diverse and sometimes "unholy" protein products found in virtually every retail food outlet. Roy and Aranoff aimed to cut through the marketing hype and assess the actual taste and practicality of some of the most unusual contenders.

The first item to face scrutiny was Protein Pints, a high-protein ice cream promising 30 grams of protein per pint, with a mere 5 grams of sugar. Roy noted, "So if you want to eat the whole thing, which is three servings, you will get 30 grams of protein, which is quite a lot." Upon opening, the visual appeal was deemed "okay." The initial taste test yielded a surprisingly positive result. Roy commented, "You know, my first instinct, Jamie, is to say this actually tastes pretty normal." He elaborated that while it might not possess the same creamy texture as traditional ice cream, it was "totally serviceable ice cream. I mean, it’s good grocery store ice cream." He rated it a solid 3 out of 5, acknowledging its competence as a dessert option. Aranoff, who also tasted it, agreed it was acceptable, though perhaps not extraordinary.

Next on the tasting menu were two distinct protein chips: Quest Tortilla Style Protein Chips (Hot and Spicy) and Wilde Protein Chips. This segment of the taste test highlighted the diverse protein sources and dietary considerations involved. Roy, a vegetarian, focused on the Quest chips, which boast 19 grams of protein per bag, primarily derived from milk protein isolate and whey protein isolate, both dairy-based. Aranoff, who is gluten-free, sampled the Wilde Protein Chips, offering 10 grams of protein per serving. The key differentiator here was the primary ingredient: Wilde Protein Chips list "antibiotic-free chicken breast" as their first ingredient, a fact that Roy, despite being a vegetarian, acknowledged as a positive for those who consume meat, stating, "That’s like actual, a real thing, not like a bunch of lab-created stuff." Aranoff further detailed the Wilde chips’ composition, noting ingredients like tapioca starch, pressed sunflower oil, egg whites, and bone broth, classifying it as a "more natural choice, but it is not vegetarian-approved."

The visual presentation of the Quest chips was described by Roy as "bright red dust," suggesting an artificial coloring. In contrast, the Wilde chips were described as small circles. The texture of the Quest chips was unexpectedly pleasing, being "crunchy and crispy." However, the flavor was a different story. Roy found the "hot and spicy" flavoring to be overwhelmingly artificial, likening it to something a "mad scientist made" and something that has "never seen nature." He rated them a 2 out of 5. Aranoff found the Wilde chips’ flavor to be a peculiar blend of "chicken and maple syrup," which she found unappealing, awarding them a 2.5 out of 5, citing the strange flavor as the primary drawback despite the good texture and potentially better ingredients. The Quest chips’ ingredient list, while visually suspect, did include aged cayenne red peppers, vinegar, salt, garlic, and cheddar cheese powder, suggesting a foundation for a better flavor profile with refinement.

The beverage portion of the taste test featured two protein-fortified drinks: SkyPop Protein Soda (Root Beer Flavor) and Genius Gourmet Sparkling Protein (Blue Raspberry Lemonade). Roy’s SkyPop soda, made with whey protein isolate and sucralose, contained natural flavors and fruit and vegetable juice for color. Aranoff’s Genius Gourmet beverage offered a substantial 30 grams of protein with zero sugar, utilizing whey protein, bovine collagen peptides, L-malic acid, and citric acid. Roy noted the presence of "bovine peptides," humorously remarking on the perceived premium ingredients.

The aroma of SkyPop was described as "root beer," but the visual was "cloudier than I like my root beer to look," indicating the presence of additives. Roy’s reaction was immediate and negative: "I do not like this." He attributed the off-flavors to the sucralose sweetener, which he felt "dominates the flavor." He also noted a "coating on your tongue," suggesting a less-than-ideal mouthfeel, likely due to the protein content. His rating was a dismal 1 out of 5, with a hyperbolic statement about preferring to "kill and eat a lizard" if it were the only protein option on a thru-hike. Aranoff found her Genius Gourmet drink to be excessively sweet and unnatural, rating it 1.5 out of 5. She acknowledged the high protein content as beneficial for endurance scenarios but deemed the taste and texture unappealing for regular consumption. The "cloudy" appearance and the lingering sensation in the mouth were common criticisms for both beverages.

The final savory item was the Legendary Cinnamon-Flavored Protein Sweet Roll. Roy confessed to regularly consuming these, admitting he wasn’t sure if he liked them but ate them nonetheless. The product’s appearance was described as "not a tremendously appetizing-looking product," with a lack of vibrant coloring. However, Aranoff found it "pretty" and noted the potential for real cinnamon. The protein sources were micellar casein and collagen peptides. Aranoff found it to be the "least offensive food" tried so far, rating it 3.5 out of 5. She described it as an "ultra-processed bar" in a different form, acknowledging its utility for fast protein and carbohydrate intake, especially for those with dietary restrictions, and its potential portability for skiers. Roy agreed that its density made it suitable for a pocket without getting crushed.

The last item on the agenda was Oroweat Honey Oat Protein Bread. Roy detailed the multi-component protein blend added to make it high-protein, including soy protein isolate, pea protein isolate, canola protein isolate, whey protein concentrate, and wheat gluten. As Aranoff is gluten-free, Roy undertook the tasting alone. He noted the bread’s increased density and resilience compared to conventional sandwich bread, suggesting it might hold up better in a backpack. However, the texture was a significant hurdle. Roy described the initial bite as having the character of challah or brioche, but the bread’s tendency to "really bounce back" after chewing was off-putting. He found it "beyond the chewy" he desired and described it as "pretty gummy," requiring a significant "jaw workout" to consume. Despite these reservations, he acknowledged its potential utility for backcountry PB&J sandwiches if protein in the filling couldn’t be increased. He ultimately gave it a 3 out of 5, primarily for its structural integrity.

Reflecting on the tasting experience, Adam Roy summarized the recurring challenges: "texture is a big problem with protein-enriched foods, not an insurmountable one." He highlighted the Quest chips for their good texture, though questioned the flavor. Jamie Aranoff echoed this sentiment, noting that while texture can be manageable, the issue arises when "you’re trying to eat for enjoyment." The lingering coating in the mouth from the protein soda and the gummy texture of the bread were cited as examples of texture-related drawbacks.

The overarching question of whether protein-enriched foods are necessary for the general public was addressed. Aranoff firmly stated, "Absolutely not. I think this just goes back to basic nutrition. The best ways to get protein are from natural sources or, you know, your animal proteins, your plant-based proteins, like your tofu or tempeh, and you probably do not need enriched protein." However, she conceded their value for individuals engaged in extreme outdoor activities. For those in the backcountry facing the risk of "bonking" or experiencing energy depletion, she suggested that traditional protein bars or similar products might be a more reliable option than, for example, protein soda.

For readers seeking to further understand how nutrition can enhance athletic performance and promote a healthier lifestyle, Roy directed them to the extensive resources available on backpacker.com, skimag.com, outsideonline.com, and other publications within the Outside Network. These platforms feature expert insights from dietitians and other specialists on athlete fueling strategies.