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 it is and we have every batch tested to be certain.
It is a whey protein concentrate. This is the most gentle method of making whey protein, so it retains more of the good stuff!
Yes and the results are significantly lower than recommended EU maximum levels.
No, as it isn’t heated to excessive temperatures for a long enough period of time, nor is it subject to high acidity levels.
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. They are made here 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 one of the more “progressive” packaging materials - the apparently most promising option is made from paper and can be recycled in the paper recycling stream, yet has good barrier properties unlike regular paper. But each iteration of this that has promised to be stronger than the last has failed stress tests, so we recently gave 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.
In my heart I think we should go with recyclable plastic as 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 the plastic has a lower carbon footprint too, which surprises a lot of people when I mention that.
It has been a frustrating few years spent trying to make the leap to a “better" 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 a 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, this year (2020) we will be making the transition to a recyclable plastic material or perhaps a compostable paper + bioplastic material. Neither is perfect, but it is better than using a paper+plastic material that can't be recycled or composted, as is currently the case.
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.