Whey protein strawberry flavour - Classic range

Whey: This is the fraction of cow’s milk that remains after the caseins have been separated; its proteins constitute whey. Isolate: This is a highly concentrated form of these proteins, obtained in our facility through microfiltration and ultrafiltration—two purely mechanical processes carried out at cold temperatures without heat treatment, which prevents the proteins from being exposed to heat. Atomization: This is the drying method, which is so rapid (on the order of milliseconds) that it produces an extremely fine powder.
In terms of composition, five proteins make up the bulk of the content: lactoferrin, immunoglobulins, bovine serum albumin, alpha-lactalbumin, and, most importantly, beta-lactoglobulin. What they have in common is a high content of essential amino acids and BCAAs (leucine, isoleucine, valine), the latter of which play a role in muscle protein synthesis. This is what first attracted bodybuilders. Added to this is a high content of glutamic acid, which the body can convert into glutamine.

Yes. The concept behind a weight-gainer: to maximize calorie intake to support weight gain, typically with more carbohydrates than protein; the standard serving combines 20 to 25 g of protein with approximately 60 to 75 g of carbohydrates. The concept behind the classic line: to prioritize protein and include only a small amount of carbohydrates. For sweetening, unrefined, whole, organic sugar was chosen over aspartame and sucralose—the latter of which is up to 600 times sweeter than sugar. Because this sugar is bulkier, each 100 g of the finished product contains slightly less protein; when reconstituted, the drink contains about 5% carbohydrates.

Not at this time, because the milk used to make the whey powder is not certified organic: the product therefore cannot be called “French organic whey.” However, Ecocert inspects and certifies Protéalpes for its organic ingredients, which are used as extensively as possible: sugar, cocoa, vanilla powder, natural red fruit flavoring… When it comes to milk, the preference was for locally sourced milk from the Rhône-Alpes region, supplied by the Union des Producteurs de Beaufort, a Protéalpes partner whose extensive farming system relies on pasture grazing; organic milk would not have offered this guarantee of local sourcing.

For athletes looking to supplement their protein intake, especially when their meals don’t provide enough. Rich in protein, it fits right into this category: protein helps build and maintain muscle mass. It’s a popular choice after a workout, but it’s the total daily amount that matters most.

Whey itself. No protein or amino acids are added: whey naturally contains 5 to 6 g of BCAAs (leucine, isoleucine, valine) per serving, which is more than most plant-based proteins provide. Cocoa and other ingredients, on the other hand, contribute only a negligible amount of amino acids.

There are two contributing factors. The first has to do with the proteins themselves: once in a liquid, they foam, to a degree that depends on their purity. The second has to do with heat, which alters the interactions between proteins and water molecules. Many products correct this by adding lecithin, very often soy lecithin; however, this is an emulsifier—and therefore an additive—and Protéalpes does not use it, nor does it use any processed soy derivatives. After vigorous stirring, a temporary foam may therefore appear: this is nothing to worry about.
To minimize this, simply store the product in a cool, dry place (such as a pantry or refrigerator, with the packet carefully resealed); this will not affect the quality of the powder. When preparing the drink, add the liquid first, then the powder, and follow the instructions on the packet.