Transparency

Ingredients

We’re fully transparent about what’s in our organic whey protein powders, from explaining where the ingredients are sourced and how they are made, to publishing independent nutritional test certificates for every batch.

By holding ourselves up to scrutiny we aim to maintain the trust we've built with our customers since we launched in 2014.

Organic Whey Protein

/ the main ingredient in all our protein powders /

Country of origin:
Germany

What is it?
Whey that has been filtered to increase the protein content and then dried into a powder.

How is it made?
Organic milk is sent to cheese makers where the whey and curds are separated using vegetarian rennet cultures (similar to yoghurt cultures), after which the curds go on to be made into cheese. The whey is filtered to remove much of the lactose and fat, giving us a high protein whey protein concentrate which is then spray dried into a powder. 

Madagascan Bourbon Vanilla

/ in Madagascan Vanilla /

Country of origin:
Madagasca

What is it?
A vanilla powder made from 100% organic Bourbon vanilla pods. We add a sprinkling of this to our Madagascan Vanilla organic whey protein instead of using vanilla extract or vanilla “natural flavouring”.

How is it made?
The vanilla pods are frozen and ground into a fine powder using food grade metal blades. The result is a very flavoursome vanilla powder with a high vanillin content.

Coconut Sugar

/ in Cacao & Maca, Madagascan Vanilla /

Country of origin:
Indonesia.

What is it?
The crystallised nectar of the coconut palm tree blossom.

How is it made?
The coconut blossom is harvested, then filtered and boiled until dry. It is then milled and sieved, giving us a fine powder that can be easily blended into the whey protein.

Raw Cacao

/ in Cacao & Maca /

Country of origin:
Peru.

What is it?
Finely ground raw Criollo cacao beans. This is the rarest and most sought after cacao variety due to the exceptional flavour and lower crop yields.

How is it made?
Cacao beans are harvested from the cacao pod and fermented to reduce their initial bitterness. After being cleaned in water, they are peeled and the core is extracted and broken into “nibs”. These are then ground into cacao paste, the fat from the paste is squeezed out and the remaining cacao is dried at under 45C before being finely ground into powder.

Raw Maca

/ in Cacao & Maca /

Country of origin:
Peru.

What is it?
A nutritiously dense root vegetable native to the Andes, containing 19 amino acids, 4 different alkaloids, 20 different fatty acids, calcium and various vitamins including C, E, B1 (thiamine) and B2 (riboflavin). We’ve used a raw maca powder, made from high quality red, purple, yellow and black maca root varieties.

How is it made?
After being harvested, the maca roots are washed in water and then dried at under 42C, after which they are ground into a powder.

Himalayan Pink Salt

/ in Cacao & Maca /

Country of origin:
Pakistan.

What is it?
A rose pink salt mined at the foot of the Himalayan mountain range, without the use of child labour.

How is it made?
The salt is mined and then ground into a fine powder.

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