Whey protein with vanilla - No added sugar

Whey protein is derived from whey, a fraction of cow's milk. Our whey is a mechanically filtered isolate (microfiltration/ultrafiltration), cold filtered so as not to denature the proteins, then dried (drying time on the order of ms) by an atomization process, to obtain a very small-diameter powder.

Whey proteins are mainly represented by beta lactoglobulin, alpha lactalbumin, bovine serum albumin, lactoferrin and immunoglobulins.

These proteins are made up of amino acids, and are particularly rich in essential amino acids and BCAAs (Leucine, Isoleucine, Valine), which play a vital role in muscle building. This is why these products have begun to be used in bodybuilding. Whey proteins also contain significant quantities of glutamate (precursor of glutamine) and arginine.  

A gainer is a protein product that often contains more carbohydrates than protein. Ideally, the latter should contain a dose of 20/25 g of protein and around 3 times as many carbohydrates. The aim is to provide, in addition to protein, plenty of calories to support the manufacture of muscle tissue and "gain mass". The classic range is therefore not a gainer. It contains only the minimum amount of carbohydrates needed for optimal protein assimilation and slight glycogen depletion.

It's true that few brands offer wheys sweetened with real sugar. Compared with synthetic sweeteners such as sucralose or aspartame, which have up to 650 times the sweetening power, these natural sugars inevitably take up volume and mass in our mix, hence the slightly lower protein concentration per 100 g of finished product.

We've ensured that after reconstitution in the shaker, the carbohydrate concentration is around 5%, enabling optimal rehydration, combined with recovery.

We use as many organic ingredients as possible (sugar, vanilla powder, cocoa, natural red fruit flavouring, etc.), and in this respect are controlled and certified by Ecocert. However, the milk from which our whey powder is made is not certified organic. We have chosen to use local milk from Alpine pastures rather than organic milk, which is often collected in large European plants before being redistributed.

Whey is primarily adapted to athletes for post-workout muscle recovery, development and adaptation, as well as protection of these muscle fibers during exercise. Recommended for use after training.

In addition, whey is an excellent source of amino acids for compensating for certain nutritional deficiencies linked to insufficient protein intake, or for weight control.

We do not add any protein supplements. Most of the amino acids come from our whey powder, which is naturally highly concentrated in BCAAs (Leucine, Isoleucine, Valine), unlike other vegetable protein sources. The rest of the amino acids come from our unprocessed secondary ingredients (cocoa, for example), although this proportion is negligible.

Tip to minimize foaming in the shaker: in hot weather, the mixture may foam a lot in the shaker. This is a natural phenomenon. Heat disrupts the molecular arrangement of proteins and water. To prevent this, store your whey sachet in a cool place, such as the cellar, or even in the refrigerator. This will in no way alter the quality of the powder, and will ensure a foam-free mix!

Proteins naturally foam when reconstituted with liquid, depending on their purity. To avoid this, lecithin (generally soy lecithin) is often used by major nutrition brands. Lecithin is an additive, an emulsifier, and we have chosen not to use it. This is why the product may foam a little after vigorous mixing. This foaming is only temporary and perfectly normal. To obtain a perfect blend, place the liquid in the shaker first, then the powder. Finally, mix as described on the back of the pack.
We do not wish to use processed products derived from soy. Soy crops are very often GMO, and the isolation of lecithin involves undesirable solvents.