Our organic whey protein isolate is made by filtering fresh organic milk twice, and all of our other whey proteins are made by filtering fresh whey from organic cheesemakers once. The isolate contains more protein (88.6%) than the original organic whey protein (79%) and the isolate is slightly more easily absorbed by our bodies than the original too.
The answer for most people is yes, with the exception of our Raw Cacao & Maca organic whey protein. It’s always wise to consult your doctor first however, in case of any possible medical reasons that we aren’t aware of.
Yes. Thankfully all hormone treatments are banned in the EU and UK.
Yes they are and we have every batch tested to be certain.
We have both concentrate and isolate - both the first in the UK :-)
Our organic whey protein isolate is made by filtering fresh organic milk twice, and all of our other whey proteins are organic whey protein concentrate, made by filtering fresh whey from organic cheesemakers. And all from UK & European organic grass fed dairies :-)
Yes and the results are significantly lower than recommended EU maximum levels.
No, as they aren't heated to excessive temperatures for a long enough period of time, nor are they subject to high acidity levels. These are the two main causes for proteins becoming denatured.
On the other hand, there isn't anything terribly wrong with proteins being denatured; when eggs turn white that is due to the proteins in the egg white being denatured due to the heat, or if you leave an egg in a glass of vinegar the same thing happens. Cooking eggs isn't generally considered a bad thing, which is why we think it is absolutely ok to use our whey protein in cooking too :-)
No, none at all :-)
No, all of our products are 100% GMO-Free.
Yes, they feed on grass as well as some cereals such as oats, barley and millet.
No, however we have a measuring scoop available for you to buy here. They are made in the UK and one scoop should last you for many years, so you should only ever need to buy the one scoop. Weighing on a set of scales will give you a more accurate measure if you need a precise serving size.
There unfortunately isn’t enough organic cheese made in the UK to have a large enough supply of whey to make whey protein with it. You need very large quantities of whey to produce whey protein, as the filtration systems have to filter out such tiny things such as lactose from the whey and therefore the equipment is very expensive and can only be carried out on a very large scale. This is why we have organic whey from the UK combined with organic whey from a few other European countries such as Germany and France.
The rest is a combination of different minerals, vitamins and other nutrients present in the whey. It’s a similar case for other foods when adding up the total nutritional values on the pack, as there are tiny amounts of many many different things that aren’t shown on the label, as they all occur in such small quantities, but adding them all together they make quite up a decent amount of the total figure.
At present and for the foreseeable future there is no such thing as raw whey protein powder, due to the very large volumes of whey needed to produce whey protein at commercial scale and the current technology for turning this volume of whey into a protein powder. Hundreds of thousands to millions of litres per month are needed to produce whey protein and the only way to make it on a commercial scale does mean that most of the milk will be pasteurised. Additionally, spray drying, which involves heat of up to 200C is used in all whey protein facilities, though the whey protein only passes through for less than a second in most cases. Beware of any whey proteins being sold as raw, cold pressed or cold processed, as they aren’t being honest unfortunately.
Yes. It contains all of the components your body needs to produce Glutathione (Glutamate, Glycine and Cysteine + a Cysteine residue unique to whey protein called Glutamylcysteine).
Here is the answer from our founder, Dan:
We have tried over and again to switch to more sustainable materials, with the apparently most promising option being a pouch made from paper that can be recycled in the paper recycling stream. But each iteration that has promised to be stronger than the last has failed stress tests, so we had to give up on this. Version 1, 2, 3 and 4 all failed the basic test of surviving going through the Royal Mail postal system, or simply failed basic heat sealing or being dropped on the floor in the first place.
So, we are faced with going either home compostable or recyclable in the form of a 100% plastic pouch, at a time when so many people are so keen to avoid plastic.
I honestly think we should go with recyclable plastic. More will be recycled than composted, should we go down that route instead (97% of people don’t have compost bins and there is scant support for compostable waste at a local level) - and overall regular plastic has a lower carbon footprint too, or at least in our case where we need strong barrier properties and for the materials to remain strong for a long time. There are a number of other issues with bioplastics in their current form, such as the amount of intensive agriculture involved in producing the raw materials. Plastic made using 100% agricultural waste is a much more exciting prospect and appears to be a genuinely more environmentally friendly material than current bioplastic offerings, so once it is widely available you can be sure we will consider making the switch.
It has been a frustrating few years spent trying to make the leap to a more sustainable packaging material, and there are always promising developments on the horizon that make us hold off just that bit longer so we can use a material that promises to be the holy grail of sustainable packaging materials, instead of using plain old recyclable plastic. But it is like a mirage in the desert…so far nothing has lived up to the promise, at least not in practical terms.
To conclude, from June 2021 we are making the transition to 100% recyclable HDPE plastic. Some packs will be using the non-recyclable material for longer than others, as we don’t want to dispose of any unused packaging for the sake of speeding up the process. Although plastics cause many problems, for a long shelf life product such as whey protein plastic has the lowest carbon footprint of the different materials currently available. Plastic production results in fewer greenhouse gases than glass, metal, paper and bioplastics (though I must stress I am referring to the types of bioplastics needed for storing whey protein; this isn't necessarily the case for bioplastics suitable for shorter shelf life products.)
Increasing levels of greenhouse gases are the biggest problem facing the planet today and seemingly for the foreseeable future, so we have made reducing our carbon footprint the main goal above all else. Plastic is the material that right now will result in the lowest carbon footprint for us, so for now this is the material we are going to use. Please feel free to email us and argue otherwise, as we are happy to be proven wrong.
The milk our whey is from comes mostly from Holstein cows, which is A1. However when it comes to whey protein, whether it’s A1 or A2 doesn’t make any real difference as far as we’re aware as the A2 and A1 proteins refer to the casein proteins in the milk and only the tiniest of traces (if any at all) are present in the whey protein, as they’re removed during the filtration process. The whey proteins in A1 and A2 are basically the same as far as we’re aware.
Yes, all of our protein powders are suitable for vegetarians.
The UK, Germany, Austria, Denmark, France, the Netherlands and Czech Republic. Due to the large volume of whey required to make it the whey can’t just come from the UK.