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Just one ingredient: organic whey protein, a 2025 Nourish Award winner. Cold filtered without chemicals and completely free from additives, it's naturally rich in branched chain and essential amino acids, and provides undenatured bioactive proteins such as Lactoferrin and Immunoglobulin (IgG), along with a full spectrum of vitamins, minerals and other beneficial nutrients found in fresh whey. Each 25g serving delivers a wholesome 19.6g of smooth, clean, creamy protein.
Ingredients: Organic whey protein concentrate, from organic milk.
Advisory Information: Allergen advice: Packed in a facility that also handles celery, eggs, fish, mustard, soya, sulphur dioxide, and sulphites.
Not a substitute for a varied and balanced diet & healthy lifestyle.
Directions: Mix one serving (25g) with 75-100ml of water or milk in a blender, shake vigorously in a hand shaker for 30 seconds, or use a handheld milk frother. Add the liquid first to prevent lumps. Use as needed or 1-2 times daily. If you're using a blender, you may need to add more liquid. A great addition to yoghurt, smoothies, and overnight oats. 25g is roughly equivalent to 2 of our scoops, 3 ½ tbsp, 60ml, or ¼ cup. For a precise measurement, use scales.
Nutritional Information
Per 100g
| Lactoferrin | 293 mg |
| AlphaLactalbumin | 10.5 g |
| Fibre | 5.4 g |
| Protein | 79 g |
| Carbohydrates | 8.5 g |
| - Of which sugars | 4.4 g |
| BetaLactoglobulin | 38.1 g |
| Salt | 0.5 g |
| - Of which saturates | 3.1 g |
| ImmunoglobulinGIgg | 3.3 g |
| Fat | 4.1 g |
| Calcium | 637 mg |
| EnergyKj | 1672 g |
| EnergyKcal | 395 kcal |
| Phosphorus | 361 mg |
| VitaminB12 | 2 IU |
Per serving (25g)
| Fat | 1 g |
| EnergyKcal | 99 kcal |
| Lactoferrin | 73.3 mg |
| Carbohydrates | 2.1 g |
| AlphaLactalbumin | 2.63 g |
| Calcium | 159 mg |
| Protein | 19.6 g |
| Phosphorus | 90 mg |
| VitaminB12 | 0.5 IU |
| - Of which sugars | 1.1 g |
| Salt | 0.1 g |
| Fibre | 1.4 g |
| ImmunoglobulinGIgg | 0.83 g |
| EnergyKj | 418 g |
| - Of which saturates | 0.8 g |
| BetaLactoglobulin | 9.53 g |