Satiety & Appetite Control

In a randomized trial, Huel helped you feel fuller for longer and maintain steadier energy after breakfast.

Summary

Participants in a randomized crossover trial reported feeling significantly less hungry and more satisfied after a Huel breakfast compared to cereal and milk.

What does this mean for the body? Blood glucose and insulin responses were lower, indicating steadier post-meal energy and appetite control. Hormone changes consistent with increased fullness suggest Huel helps you to feel satisfied for longer.

Key information

Trial title: "The effects of a breakfast meal of a proprietary, powdered, plant-based food or a standard breakfast on appetite" (read the full paper here)

Partner: Aelius Biotech

Design: Randomized crossover, 40 participants

Duration: 4 hours post-meal

Goal: Compare how full people feel after eating Huel vs. a standard cereal-and-milk breakfast, and assess related hormone and blood responses.

Outcome 

Reduced hunger and longer fullness. Huel helps you feel fuller for longer and supports steadier post-meal energy compared with cereal and milk, supported by lower glucose and insulin responses and hormone patterns, the authors suggest may indicate slower digestion.

Findings

• Participants reported feeling fuller and less hungry after eating Huel compared with cereal and milk.

• Cravings for sweet foods were lower after Huel.

• Blood glucose and insulin rose less following a Huel meal, suggesting steadier post-meal energy.

• CCK levels were lower, indicating Huel may stay in the stomach longer and support prolonged fullness.

• Ghrelin and PYY (appetite hormones) showed no significant differences between meals, consistent with the expected response to high-protein breakfasts.

Takeaway

Feeling full isn’t just about comfort; it helps control hunger, reduce snacking, and Huel’s balance of protein, fibre, and essential fats does exactly that.

All Huel studies were conducted with independent academic or clinical research partners. One trial was fully independent (Newcastle University), while three trials were conducted by independent organisations with Huel funding. Designs include randomized crossover trials, a peer-reviewed pre-/post-intervention, and consumer perception research. Some findings are published (including Frontiers in Nutrition, 2022); others are under academic review.