Whey protein caramel flavor - No added sugar

It all starts with cow’s milk, from which the whey is separated. This liquid is filtered using purely mechanical methods—microfiltration and ultrafiltration—at cold temperatures without heating, in order to best preserve the protein structure. The result is an isolate, which is immediately dried by spray drying: the water evaporates in a matter of milliseconds, leaving a very fine powder.
Five proteins predominate in this powder: beta-lactoglobulin, alpha-lactalbumin, bovine serum albumin, lactoferrin, and immunoglobulins. Their amino acids are what give whey its reputation: many essential amino acids, a high content of BCAAs (leucine, isoleucine, valine), which play a role in muscle protein synthesis, and an abundance of glutamic acid, a precursor to glutamine. Bodybuilders were the first to take an interest in it.

Let’s start with the weight gainer: it’s designed to increase caloric intake, particularly for bulking, and its carbohydrate content often exceeds its protein content (on paper: about 20 to 25 g of protein and 60 to 75 g of carbohydrates). That’s not the purpose of our classic line: its carbohydrate content is limited to what’s strictly necessary to support the protein.
To sweeten it, we’ve chosen real, whole, unrefined sugar from organic farming, and we’ve left out aspartame and sucralose (the latter of which is up to 600 times sweeter than sugar). The trade-off: this sugar takes up space, so the protein content per 100 g is slightly lower. Once mixed in a shaker, the preparation contains about 5% carbohydrates.

The milk comes from pastures in the Rhône-Alpes region: it is sourced from the extensive farming system of our partner, the Union des Producteurs de Beaufort. We chose it for its local origin, rather than organic milk, for which we could not have guaranteed the same level of local sourcing. It is not certified organic, so our product cannot be labeled as “French organic whey.” For the rest of the recipe, we use organic ingredients as much as possible (natural red fruit flavoring, cocoa, sugar, vanilla powder, etc.), which are inspected and certified by Ecocert.

When you combine exercise with a diet that doesn’t quite meet your protein needs, whey protein comes to the rescue. Remember that protein helps build and maintain muscle mass. Rich in protein, it’s a popular choice after a workout; what matters most, however, is your total daily intake.

None. The recipe contains no added protein or amino acids: the BCAAs in your shake come from whey, which naturally contains leucine, isoleucine, and valine—5 to 6 g per serving, which is more than the vast majority of plant-based proteins. As for cocoa and other ingredients, their contribution is negligible.

No. When reconstituted in a liquid, a protein naturally foams, depending on its purity level. To prevent this, many products rely on lecithin—often soy lecithin—an emulsifier classified as an additive. Not us: we don’t use it, nor do we use any processed soy-derived ingredients. After vigorous mixing, a little foam may form and then subside.
In the summer, this may happen more often: heat disrupts the arrangement of proteins in water. Store the powder in a cool, dry place—a pantry or the refrigerator (as long as the packet is tightly sealed)—which won’t harm it and significantly reduces foaming. When preparing the drink, pour the liquid in before the powder, then mix as described on the packet.