Protein Powder

What is IO Genix Isolate Professional?

IO Genix Isolate Professional is a powdered whey isolate, available in 1 kg and 2 kg, from intense chocolate to pistachio. It is produced by IO Genix, a Spanish brand.

Its raw material is a whey protein isolate obtained by cross-flow microfiltration, the process the acronym CFM refers to, sold under the ingredient brand PROMIKO®. This is a mechanical membrane filtration carried out cold, not an ion exchange. In the Chocolat intense flavour, this isolate accounts for 86.91% of the recipe according to the manufacturer's ingredient list.

One point deserves to be settled straight away, because the confusion appeared on this page and is found elsewhere in the sector: 86.91% is the share of the isolate ingredient in the formula, not the protein content of the powder. The latter is declared at 83.1%. Both figures are correct; they simply do not measure the same thing.

The formula is completed with milk proteins, fat-reduced cocoa powder in the chocolate flavours, yoghurt powder, flavourings, two sweeteners (sucralose and acesulfame K), vitamin B6, soya lecithin as an emulsifier and a complex of five enzymes sold under the name DigeZyme®: amylase, protease, lactase, lipase, cellulase.

What does a 30 g serving of Isolate Professional contain?

The reference serving is 30 g. In the Chocolat intense flavour, it provides 25 g of protein for 114 kcal, 1.9 g of carbohydrate of which 0.6 g sugars, 0.6 g of fat of which 0.3 g saturates and 0.03 g of salt. To this are added 0.5 mg of vitamin B6, or 36% of the nutrient reference value, and 30 mg of DigeZyme® complex. The details appear in the nutritional values tab, which takes precedence over everything this page says.

The declared protein content is 83.1%, the level expected of a flavoured isolate: the cocoa, the yoghurt powder and the flavourings take up space in the powder and bring the percentage down. It is the 0.6 g of fat and the 0.6 g of sugars per serving that stand out, and that is precisely what you are buying when you pay for an isolate rather than a concentrate.

The 1 kg tub covers 33 servings and the 2 kg one 66 servings. These are divisions we make here: the manufacturer does not publish a number of servings.

What we cannot give you, for want of having it: the value in kilojoules, the regulatory "per 100 g" column, the fibre content, the residual lactose content and a detailed amino acid profile. None of these data are passed on to us, and we will not reconstruct them from literature averages: an estimate presented as a measurement remains an invention.

Two regulatory wordings can be used here, and they are the only ones. Proteins contribute to a growth in and the maintenance of muscle mass. And, as the vitamin B6 content exceeds 15% of the NRV per serving, vitamin B6 contributes to normal protein and glycogen metabolism. The enzyme complex, for its part, can be described but nothing can be promised of it: no digestive claim is authorised in Europe for this type of ingredient, and you will read none here.

How do you prepare IO Genix Isolate Professional?

The manufacturer indicates 30 g of powder, that is one scoop, in 250 to 300 ml of cold water or plant-based drink, shaken for about fifteen seconds. Only one volume figure is given, and that is the one.

Allow one to three servings per day, depending on the gap between what your meals already cover and your protein target. No course duration is indicated by the manufacturer, and there is no reason to set one: a protein powder is a food, not an active ingredient to be cycled.

The timing is a matter of convenience: after the session, at breakfast or as a snack. There is no thirty-minute window to respect — it is the twenty-four-hour protein total that determines the result, not the timing of the shaker.

An isolate dissolves quickly and gives a more fluid drink than a concentrate. It can be cooked with, but withstands long cooking less well, where it tends to dry out: add it at the end of preparation. A wide-mouth shaker, in our accessories, limits lumps; for a more substantial snack, pair it with a carbohydrate source such as cream of rice.

Who is this isolate suitable for, and who is it not suitable for?

It is aimed at three profiles. Those who digest a whey concentrate poorly and are looking for a more filtered powder. Those counting carbohydrates and fat at the end of a cutting phase, where 1.9 g and 0.6 g per serving change the day's calculation. And those taking two to three servings daily, for whom the 2 kg format brings down the price per gram of protein.

The product contains MILK and SOYA. It may contain traces of EGGS, GLUTEN and NUTS owing to shared manufacturing methods. A diagnosed allergy to cow's milk proteins contraindicates it: filtration removes lactose, never the proteins. The manufacturer advises against it for pregnant and breastfeeding women. In the event of medical treatment or kidney or liver disorder, the question is one for your doctor or your pharmacist, not for a product page.

What should not be expected of it. It is not a lactose-free product: the residual content is not quantified by the manufacturer, and the presence of lactase in the enzyme complex does not change the composition of the powder. Nor is it a weight loss product: it provides a lot of protein for few calories, which helps to maintain a deficit, but it is the deficit that produces the result. Finally, it does not build muscle on its own, without training or sufficient calorie intake.

Isolate Professional or IO Genix Whey 80 Professional?

This is the trade-off that matters on this page, and it is settled in favour of the concentrate more often than one might think.

The Whey 80 Professional, from the same brand, contains 82% protein and provides 24.6 g per 30 g serving, against 25 g and 83.1% here. The gap comes down to four tenths of a gram of protein per serving. The concentrate, on the other hand, provides 7.2 g of BCAAs at an 8:1:1 ratio, obtained by directly adding L-leucine, which the isolate does not do. On the price per gram of protein, it wins almost every time.

The isolate retains three real advantages, and at least one of them must apply to you to justify the price difference. First, the fat: 0.6 g per serving against 1.0 g. Then a more thorough filtration, hence less residual lactose — the point that matters if shakers sit heavily with you. Finally the 2 kg format, which the Whey 80 does not offer. Note in passing that on carbohydrates the ranking is reversed: 1.9 g here against 1.3 g for the concentrate, because of the cocoa and the yoghurt powder.

If none of these three points speaks to you, take the concentrate. That is what our protein section already says, and we are not changing our minds because the isolate sells for more.

Frequently asked questions

Why 83.1% protein and not 86.91%?

Because the two figures do not measure the same thing. 86.91% is the proportion of the PROMIKO® isolate ingredient in the recipe for the Chocolat intense flavour, as it appears in the ingredient list. 83.1% is the protein content of the finished powder, that is 25 g for a 30 g serving. It is this second figure that is used to compare two proteins with one another.

Should you take the 1 kg or the 2 kg?

The 1 kg covers 33 servings of 30 g, the 2 kg covers 66. At one serving a day, the first lasts a month; at two servings daily, the second lasts barely longer. The 2 kg format lowers the price per gram of protein, provided you keep the same flavour to the end — which not everyone can put up with.

What is the DigeZyme® complex in the formula for?

It brings together five enzymes: amylase, protease, lactase, lipase and cellulase, at 30 mg per serving. We limit ourselves to this description. No digestive claim is authorised in Europe for an enzyme complex in a food, and we will therefore attribute no effect to it, whatever other product pages may say.

How much lactose is left in a serving?

We do not know: the manufacturer does not quantify the residual lactose content, and we will not put forward an invented value. What can be said is that the serving provides 1.9 g of carbohydrate in total, of which 0.6 g sugars. In case of severe intolerance, ask for the batch's technical data sheet before buying.

Which flavours are available?

Chocolat intense, Milkshake Vanille, Strawberry Cream, Original Black Cookies, Cookies & Cream, Bombon Rocher, Chocolate Amazonico, ChokoKrac, Peanut Butter & Cookies and Salted Caramel. The register is that of the milk dessert. Each exists in 1 kg and in 2 kg.

Are the nutritional values identical across all flavours?

No. The figures published here correspond to the Chocolat intense flavour, whose recipe contains fat-reduced cocoa. Flavours without cocoa show slightly different values, particularly on carbohydrates. The label on the tub you receive takes precedence over the one on this page.

Do you have an isolate without sweeteners?

Yes. This one contains sucralose and acesulfame K. If you are looking for an ingredient list without sweeteners or emulsifiers, look at the whey from Protéalpes, produced in France: three ingredients per flavour, a lower protein level for that very reason, and a smaller format. It is not the same product nor the same price per kilo.

Where to buy IO Genix Isolate Professional?

The flavours can be ordered from this page, in 1 kg as well as 2 kg, and we ship throughout France and Europe. The choice of format is rarely made well on a screen: in our shop in Vendargues, about ten minutes from Montpellier, we set the 1 kg and the 2 kg side by side and we work out the price per gram of protein in front of you, isolate against concentrate.

The rest of the section can be browsed from our sports nutrition.

What is Sinob Honest Whey 1 kg?

Sinob Honest Whey is a whey concentrate in a 1 kg pouch, supplemented with a share of isolate. The composition stated by the manufacturer is precise: 81.9% whey protein concentrate and 12.5% isolate, the remainder being the flavouring, the sweeteners and the colouring. It is an everyday whey.

What sets the German brand Sinob apart comes down to two points, and they are the only verifiable ones. The first: the manufacturer names its raw material supplier, the Irish dairy company Volac, where almost the whole of the category simply writes "whey". The second: it states that it prints on each pack a serial number specific to the batch. A claim that a buyer can trace back to a specific batch is no longer a marketing statement — it is the difference between the two that makes the product interesting.

The flavours listed here, from Vanilla Ice Cream to Cinnamon Rice Pudding, including an Unflavoured version with no flavouring or sweetener.

What does a 30 g serving of Honest Whey contain?

The reference serving is 30 g, that is two scoops. It provides 22 to 23 g of protein depending on the flavour, for 110 to 120 kcal, 1 to 2 g of carbohydrate and 1 to 1.5 g of fat. The 1 kg pouch covers about 33 servings.

Related to 100 g of powder, that places the product at around 74 to 77 g of protein. That is less than a pure isolate, and that is normal: a concentrate retains a share of lactose and fat, which gives it its texture and its price. A level shown as 90% on a whey at this price should raise doubts, not reassure.

The manufacturer also states more than 6 g of BCAAs and more than 13 g of essential amino acids per 30 g serving. We report these while attributing them to the manufacturer. We do not, however, publish a detailed amino acid profile, a "per 100 g" column, or a line for "of which sugars", "fibre" or "salt": these data do not appear in what has been passed on to us. The applicable regulatory wording is this one: proteins contribute to a growth in and the maintenance of muscle mass.

How do you prepare Sinob Honest Whey?

The manufacturer indicates 30 g in 250 to 300 ml of cold water or milk, shaken for 20 seconds in a shaker. One to three servings per day depending on the gap between your dietary intake and your target. No course duration is indicated, and there is no reason to set one.

Water gives a light drink, milk a denser texture and a higher calorie contribution — useful during mass gain, to be avoided if you are watching your calories. The timing of the serving is secondary: after the session, at breakfast or between two meals, it is the day's protein total that determines the result.

The powder withstands cooking and works in a porridge, in pancakes or in fromage blanc. The Unflavoured version lends itself best to this: with no flavouring or sweetener, it is the only one you can sweeten yourself or add to a savoury preparation.

Who is Honest Whey suitable for, and who is it not suitable for?

It suits anyone who wants to know where what they are buying comes from without paying the price of an isolate, and anyone who quickly tires of a flavour: the choice of flavours here is wider than with most brands.

The product contains MILK, and therefore lactose, and SOYA in the form of lecithin. Traces of GLUTEN, EGGS, CRUSTACEANS, NUTS and LUPIN are possible. The manufacturer advises against it for pregnant and breastfeeding women, children, adolescents and people under medical treatment, and refers you to a doctor in case of doubt.

It is not suitable if you digest lactose poorly: the 12.5% of isolate changes almost nothing, the bulk of the formula remains a concentrate. In that case, turn to a whey isolate. Nor is it suitable if you are looking for as much protein as possible per serving, or if you are sensitive to soya. Finally, it is neither a weight loss product nor a meal replacement: it provides protein, and nothing else.

Sinob Honest Whey or ESN Designer Whey?

Both are German blends of concentrate and isolate, in the same price range. The choice comes down to three concrete points.

Density: 22 to 23 g of protein per 30 g serving with Sinob, against 23 to 25 g with ESN. The gap is real but modest — about two grams, that is less than a mouthful of chicken breast. Traceability: Sinob names its raw material supplier and numbers its batches, ESN does not. If this criterion matters to you, there is no debate. The choice of flavours: broader with Sinob, with an Unflavoured version that the ESN range does not offer here.

ESN remains the better choice if you count your grams as closely as possible and if you prefer a distinctly dessert-like profile. Sinob wins on transparency, on the number of flavours and on the 1 kg pouch format, easier to store than a rigid tub. In both cases, do the calculation that settles it: price, divided by the weight in kilos, divided by the protein level per 100 g.

Frequently asked questions

What is the serial number printed on the pouch for?

It identifies the production batch your pouch belongs to, and makes it possible to link a specific pack to a specific production run — which makes a check or a complaint possible. Few brands in the category go that far.

How many servings does the 1 kg pouch contain?

About 33 servings of 30 g. At one serving a day, that covers a month. At two servings on training days, reckon on three weeks. The pouch reseals and should be kept dry, away from heat and light.

Why is the protein level lower than on an isolate?

Because the formula is 81.9% based on a concentrate, which keeps a share of lactose and fat. An isolate takes filtration further and exceeds 85 g of protein per 100 g, but costs more. At 74-77 g per 100 g, Honest Whey sits within the normal range for a well-made concentrate.

What is the Unflavoured version like?

It contains neither flavouring nor sweetener: it is whey powder, with the slightly milky taste that goes with it. It appeals to two profiles, those who cannot tolerate sweeteners and those who cook with their whey and want to control the sugar or the cocoa themselves.

Can it be mixed with milk?

Yes, unlike a clear whey. Milk gives a thicker texture and adds calories, which is useful during a weight gain period and a nuisance during a restriction period. With water, reckon on 250 to 300 ml; with milk, stay closer to 250 ml, as the drink is already dense.

What is Volac, and why mention it?

It is the whey supplier named by the manufacturer, an Irish dairy company. Mentioning it does not mechanically improve the product, but it commits the brand to a specific origin rather than to an adjective. We report this information as the manufacturer publishes it.

Does it contain gluten?

Gluten is not an ingredient, but traces are possible owing to manufacture in a shared facility, in the same way as eggs, crustaceans, nuts and lupin. In case of coeliac disease, this product is not indicated.

Where to buy Sinob Honest Whey 1 kg?

The flavours can be ordered on this page, and we ship throughout France and Europe. In our shop in Vendargues, about ten minutes from Montpellier, you can see the pouch, read the label and the batch number before buying — it is the only way to check for yourself what this page states.

The rest of the protein section can be compared in our sports nutrition, and the supplements taken alongside in the creatine monohydrate collection.

What is IO Genix Casein?

IO Genix Casein is a powdered micellar casein, providing 23 g of protein per 30 g serving. The raw material comes from New Zealand's Fonterra, one of the largest dairy processors in the world. The 900 g tub holds 30 servings, which is a month at one serving a day.

Micellar casein is not a slowed-down whey: it is the other milk protein, the one that makes up roughly 80 % of milk's protein fraction. What sets it apart is physical rather than chemical. On contact with stomach acid it forms a gel that empties slowly, which spreads the release of amino acids over several hours, where a whey is absorbed in an hour and a half. That is exactly what you want for the long overnight gap.

The flavours listed are Intense Chocolate and Original Black Cookies. The rest of the Spanish range appears in our IO Genix aisle.

What does a 30 g serving contain?

The per-100 g values are calculated from the manufacturer's declaration for a 30 g serving. Two caveats deserve to be set out in black and white.

First, the manufacturer does not publish the energy value of its product in the information available to us. We will not invent it; the label on the tub you receive is required to carry it.

Second, the published amino acid profile is arithmetically impossible: it states 20.1 g of BCAAs and 20.4 g of glutamine "per serving", which would make 40.5 g of amino acids in a serving that contains only 23 g in total. Those values are most likely expressed per 100 g of protein, but we will not decide that on the manufacturer's behalf and we would rather reproduce none of these figures than publish false ones. It is a point we have raised with them.

23 g of protein for 30 g of powder works out at 76.7 % — a very good rate for a casein, most of them sitting between 70 and 78 %. The manufacturer for its part states 75 %: the gap is minor and comes from rounding, but we would rather flag it than ignore it.

The figure worth pausing on is the 450 mg of calcium per serving, or 56 % of the daily reference value. This is not an addition: casein naturally carries milk's calcium, in the form of phosphate bound to the micelles. An evening serving therefore covers more than half of the daily calcium requirement, and calcium contributes to normal muscle function and to the maintenance of normal bones. It is the only genuinely quantifiable nutritional argument on this page, and it is a sound one.

The 1.5 g of carbohydrate and 0.8 g of fat per serving are low, which leaves a very clean shake, somewhere around a hundred kilocalories. That is consistent with the main use: an evening serving, when you no longer want to add anything to the day.

Lastly, the formula contains DigeZyme®, a complex of five enzymes — amylase, protease, lactase, lipase and cellulase — whose quantity is not published. The theoretical benefit is digestion of the powder, and lactase in particular for the residual lactose fraction. We cannot say more than that without a dose, and no claim is authorised for this complex. If digestion is your main problem, our digestive enzymes aisle offers products dosed for exactly that.

Ingredient list

Fonterra micellar casein (MILK), magnesium citrate, L-glutamine, cocoa powder, flavourings, emulsifier (SOYA lecithin), L-arginine HCl, L-ornithine HCl, L-lysine HCl, sweeteners (sucralose and sodium saccharin), DigeZyme® (multi-enzyme complex based on amylase, protease, lactase, lipase and cellulase) and vitamin B6 (pyridoxine hydrochloride). Contains MILK and SOYA lecithin. Possible traces of GLUTEN (OATS), EGG, FISH, NUTS and PEANUTS.

How do you take IO Genix Casein?

Serving: 30 g, that is one of the included scoops. Liquid: 200 to 250 ml of water or skimmed milk. Timing: 45 minutes before bed, or between two widely spaced meals. Frequency: one serving a day. Duration: no course duration, use is ongoing.

A shaker will do, but a blender gives a far better result: casein is thicker than a whey and lumps easily if you pour the powder in before the liquid. The order matters — liquid first, powder second.

Do not use hot water. Heat denatures the protein and turns the shake into something grainy and unpleasant. It is the number one cause of disappointment with a casein, and it is settled in one sentence.

A tip we hand out systematically across the counter: with only 100 ml of liquid and a spell in the fridge, the same serving takes on the texture of a dessert cream you eat with a spoon. For an evening serving that changes everything: it becomes a dessert rather than a shake, and it solves the problem for those who have no wish to drink half a litre before going to bed.

Casein combines without difficulty with a whey isolate taken at another point in the day: one after training, the other in the evening. That is not redundancy, it is two different speeds for two different needs.

Who is this casein right for, and who is it not right for?

It suits someone who eats dinner early and goes to bed late, someone who struggles to hit their protein target across the day, and someone looking for a filling serving at the end of the day. It also suits a calorie deficit, because a thick shake sits in the stomach far longer than a whey.

It contains milk and soya lecithin, which rules it out for anyone allergic to either of those two ingredients. Traces of gluten, egg, fish, nuts and peanuts are also flagged. It is not recommended for children, or for women who are pregnant or breastfeeding.

It is not suitable for the most sensitive lactose-intolerant users. Micellar casein contains little of it, and the presence of lactase in the DigeZyme® complex helps, but "little" is not "none at all". With a marked intolerance, a plant protein or a heavily filtered isolate remains safer.

What you should not expect from it: it does not build muscle overnight, and the idea that casein "protects against night-time catabolism" is a marketing line more than a demonstrated result. What it actually does is add 23 g of quality protein to a day that is short of it, at a moment when you are no longer hungry. That is concrete, it is useful, and it is enough to justify the purchase — but if your daily protein intake is already met, the additional benefit is slight.

Casein or whey for the evening serving?

It is the most common question in the protein aisle, and the answer is not the same for everyone.

A whey is absorbed quickly, with a peak of amino acids within the hour. It is the better choice after training, or when you want a light shake that does not sit heavily on the stomach. In the evening, its weakness is mechanical: the peak falls away within two hours, and there are seven hours of night left behind it.

Casein does the opposite. It rises less high, but it holds for several hours, and it is far more filling. It is the better choice for the bedtime serving, for a day with a long gap between two meals, or for someone who gets hungry in the evening and wants to avoid snacking. Its weakness is the texture: thicker, heavier, and noticeably less pleasant than whey for anyone who does not care for it.

If you are only going to buy one tub, buy an all-round protein. Casein is a second-line product: it makes sense once the first is already in place and you are looking to cover a specific slot.

Frequently asked questions

How many servings in a 900 g tub?

Thirty, at 30 g per serving, which is a month at one serving a day. It is a size consistent with the product's main use: an evening serving, every evening. If you only use it on training days, the tub will obviously last longer.

Can it be mixed with milk?

Yes, and it markedly improves both the taste and the texture. Skimmed milk adds about 5 g of protein and around ten grams of carbohydrate per 250 ml, which remains reasonable in the evening. With water, the shake is lighter and lower in calories, but also blander.

Why should you not use hot water?

Because heat denatures the proteins and makes the casein coagulate, so it turns grainy and unpleasant in the mouth. The nutritional content is not destroyed for all that, but the shake becomes hard to finish. Cold or room-temperature water only.

How do you get a dessert-cream texture?

Use only 100 ml of liquid instead of 250, mix thoroughly, then leave it in the fridge for thirty minutes. The casein swells and takes on a pudding-like consistency you eat with a spoon. It is the best use of the product for those who dislike drinking before sleep.

Is casein suitable for lactose-intolerant users?

Partly. It contains far less of it than a whey concentrate, and the lactase in the DigeZyme® complex breaks down part of what remains. That is enough for most moderate intolerances, but not for the more marked ones. If in doubt, start with a half serving.

Can it be taken after training?

Nothing forbids it, but that is not its territory. After a session, a fast-absorbing protein fits the moment better. Keep casein for the evening or for long gaps: that is where it brings something a whey cannot.

Why is there magnesium citrate in the list?

It appears second in the ingredients, which suggests a not insignificant quantity, but the manufacturer does not publish the dose. We therefore cannot state anything about its contribution or make any claim. If magnesium is what you are after, a dedicated product with a stated dose remains the right choice.

Where to buy IO Genix Casein?

The flavours can be ordered from this page, and we ship throughout France and Europe. At the Vendargues shop, about ten minutes from Montpellier, this is the product we recommend to those who tell us they get hungry at 10 pm: a casein prepared with a thick texture solves that problem better than any appetite suppressant. The rest of the protein aisle can be browsed in our sports nutrition range.

What is Liot liquid egg white?

Liot liquid egg white is a one-litre bottle of pasteurised, ready-to-use liquid egg white. A single ingredient: 100 % pasteurised hen egg white. No additives, no preservatives, no added protein, no flavourings.

Pasteurisation is what sets this product apart from an egg white separated at home. The liquid is brought to a controlled temperature, high enough to destroy pathogenic micro-organisms but too low to coagulate the albumin. It is this treatment that allows the unopened bottle to be kept at room temperature, below 25 °C, without refrigeration — a detail that changes how a cupboard is organised, since you no longer have to weigh fridge space against the quantity you buy.

The one-litre bottle is the equivalent of 32 egg whites, on the basis of 30 ml for an average white. That is the second advantage of the format: no more shells, no more separating the yolk, no more yolks piling up in the fridge, and dosing to the millilitre where an egg white varies from one size grade to the next.

What does Liot liquid egg white contain?

Per 100 g, the product provides 49 kcal (207 kJ), 10.8 g of protein, 1 g of carbohydrate of which 0.7 g sugars, 0.2 g of fat of which 0 g saturates, 0 g of fibre and 0.42 g of salt. The full table is set out in the nutritional values tab.

The figure that matters is the ratio between the first two. The 10.8 g of protein account for close to 90 % of the 49 kcal provided: the product therefore comfortably exceeds the 20 % of energy threshold that European regulations require for the nutrition claim "high protein". There are three authorised health claims for protein, and they are the only ones we will write: protein contributes to a growth in muscle mass, to the maintenance of muscle mass and to the maintenance of normal bones.

Two honest clarifications are called for. The first: this egg white is not entirely free from fat. It contains 0.2 g per 100 g, and 1 g of carbohydrate. You often read "zero fat" and "100 % pure protein" on this kind of product page; that is untrue in the light of the label, even if the amounts are small. The second: the manufacturer does not publish a quantified amino acid profile for this reference, nor a density allowing millilitres to be converted exactly into grams. So we give the values per 100 g as they appear on the label, and the practical volume equivalents separately, without mixing the two.

How do you use Liot liquid egg white?

Shake the bottle before each use, then pour out the volume you want. The benchmarks are simple: 30 ml for one egg white, 90 ml for three, 150 to 200 ml for an omelette for two to three people.

The rule that overrides all the others: never consume this product raw. Pasteurisation reduces the microbiological risk, it does not remove it, and the manufacturer requires cooking before consumption. That rules out the cold shaker, whatever gym habits may say. The real uses are therefore cooked: omelettes and scrambled eggs, pancakes, muffins and cakes, meringues, or folding it into a preparation that will go in the oven or the pan.

Once the bottle is open, storage changes completely: in the fridge between 0 and 4 °C, and to be used within 48 hours. This is the point buyers get wrong most often, because ambient storage before opening suggests a flexibility that disappears the moment the cap is first unscrewed. An opened litre needs planning over two days: two omelettes and a batch of pancakes, for example. The product is for adults only, and its use is not recommended for pregnant or breastfeeding women.

Who is this product for, and who is it not for?

It is aimed at people who cook regularly and want to raise their protein intake without going through a powder: savoury breakfasts, batch cooking for the week, lighter baking. It also helps anyone who digests dairy protein poorly, since it contains none — much like plant proteins, but with a complete amino acid profile.

The product contains EGGS and may contain traces of GLUTEN, MILK and SOYA. An egg allergy rules it out absolutely, with no room for nuance: it is an egg white, not a derivative. It is for adults only, not recommended for pregnant or breastfeeding women, and it must never be consumed raw. On any question of allergy or particular diet, speak to your doctor or your pharmacist.

What you should not expect from it. It is not a shaker protein: the requirement to cook it makes it a cooking ingredient, not a post-session drink — for that, look instead at our protein powders. It is not a slimming product: 49 kcal per 100 g help build a low-calorie meal, but it is the meal doing the work, not the bottle. And it is not economical per gram of protein: at 10.8 g per 100 g, you have to pour a lot of it to reach the amounts a scoop of powder delivers in one go. We would rather say so before you buy.

Liquid egg white or egg protein powder?

Both come from the same food, and they do not answer the same need.

Egg protein powder is the better choice in three cases. When you want a shaker: it can be drunk, which the liquid does not allow. When you travel or work away from home, since it requires neither cold storage nor cooking. And when you are aiming for a high protein intake, because it comes in at around 80 g of protein per 100 g of powder where the liquid provides 10.8 g per 100 g of product. On these three points, the bottle clearly loses.

Liquid egg white wins wherever cooking comes into play. It binds a preparation, it gives an omelette or protein pancakes the texture of a real egg — a reconstituted powder cannot manage that. It also wins on composition, with a single ingredient and no sweeteners, and on price per litre against the cost of a tub of powder. In practice, plenty of people keep both: the powder for shakers, the bottle for the pan.

Frequently asked questions

Where can you find liquid egg white?

This is the question most often asked about this product, and availability in supermarkets remains patchy from one chain and one region to the next. The Liot brand is distributed in France; we stock it on this page, in stock, with same-day dispatch on any order placed before 14:00 and collection within two hours at our shop in Vendargues, near Montpellier.

How many egg whites are there in a one-litre bottle?

The equivalent of 32 whites, on the basis of 30 ml for an average egg white. A litre therefore represents roughly 108 g of protein in total, to be spread over the 48 hours following opening — that is where the real constraint lies, not in the volume.

Can you drink it raw in a shaker?

No. The manufacturer requires cooking before consumption, and that instruction overrides the widespread use of raw egg white in bodybuilding. Pasteurisation reduces the microbiological risk without eliminating it, and raw white is in any case poorly digested. If you want a protein to drink, take a powder designed for it.

Does it really keep outside the fridge?

Yes, but only while the bottle is unopened, at a temperature below 25 °C. After opening, the product must go into the fridge between 0 and 4 °C and be used within 48 hours. That is the distinction that matters, and the one most often forgotten.

Does liquid egg white contain cholesterol?

The cholesterol in an egg is found in the yolk, not in the white. The bottle provides only 0.2 g of fat per 100 g. On any question of lipid profile or a prescribed diet, the person to talk to is your doctor, not a product page.

Does it whisk to stiff peaks as well as a fresh white?

No, and that is the most common disappointment with this product — better said before you buy. Pasteurisation has already begun to denature the proteins that stabilise the foam: the white does whip up, but more slowly, with less volume, and it collapses faster than a fresh white. What genuinely helps: take it out twenty to thirty minutes beforehand, use a perfectly grease-free bowl and whisk (stainless steel or glass, never plastic), add a few drops of lemon or a pinch of cream of tartar, and allow twice the whisking time. For a chocolate mousse, a soufflé or classic meringues, it works very well. For macarons or an Italian meringue, where the stability of the foam is critical, use fresh egg whites.

What recipes can you make with liquid egg white?

Omelettes, scrambled eggs, pancakes, meringues, cakes and financiers make up the bulk of it. Rather than lining up recipes here that would teach you nothing about the product, we have gathered them into a complete guide to the ways of using it in cooking, with the proportions and cooking times.

Where to buy Liot liquid egg white?

The one-litre bottle can be ordered from this page, and we ship throughout France and Europe. It is a product people often buy several bottles at a time, which only makes sense if you allow for the 48 hours of storage after opening: better several sealed litres in reserve than one open litre you do not finish. In our shop in Vendargues, about ten minutes from Montpellier, that is the first piece of advice we give on this aisle, and collection there takes place within two hours.

The rest of the protein sources can be compared from our sports nutrition range.

What is IO Genix Whey 80 Professional?

IO Genix Whey 80 Professional is a powdered whey concentrate made by IO Genix, a Spanish brand. Its raw material is a whey protein concentrate obtained by cross-flow ultrafiltration, sold under the Lactomin® ingredient brand. "Whey 80" refers to the protein content: the powder is standardised at 82% protein, a high figure for a concentrate, where the market standard sits between 70 and 80%.

The formula does not stop at the concentrate. It is completed by added L-leucine, L-isoleucine and L-valine — the three branched-chain amino acids — in an 8:1:1 ratio that heavily favours leucine, by a five-enzyme complex sold under the name DigeZyme® (amylase, protease, lactase, lipase, cellulase), and by vitamin B6 in the form of pyridoxine hydrochloride. The rest comes down to three lines: soya lecithin as an emulsifier, flavourings, sucralose.

The flavours listed: Chocolat intense, Vanille, Petit Yogurt Fraise-Banane, ChokoKrac, White Choco-Rings, Stracciatella, Frapuccino, Pistachio Ice Cream, Dubai Chocolate, Peanut Butter Cookies and Choco Milk Bar.

What does a serving of Whey 80 Professional contain?

The serving is 30 g, or one scoop. It provides 24.6 g of protein, 1.3 g of carbohydrate, 1.0 g of fat, 7.2 g of BCAAs at an 8:1:1 ratio and 5.6 g of glutamic acid. Scaled to 100 g of powder, that gives 82 g of protein, 4.3 g of carbohydrate, 3.3 g of fat, 24 g of BCAAs and 18.7 g of glutamic acid — a column calculated from the values declared for 30 g, as the manufacturer does not publish a 100 g column. The full table can be found in the nutritional values tab.

Three figures are missing, and we are not going to invent them. The energy value is not published: there are neither kilojoules nor kilocalories in the data supplied by the manufacturer. Nor are the regulatory lines "of which saturates", "of which sugars", "fibre" and "salt". Finally, the vitamin B6 content is not quantified: the label states an enriched dose without giving the microgram figure. Without a quantity, the threshold of 15% of the nutrient reference value per portion cannot be verified, and no claim can be made about this vitamin. We would rather set that down in black and white than copy out an unverifiable promise.

What can be verified, on the other hand, is solid. With 24.6 g of protein in a 30 g serving, the product comfortably exceeds the regulatory threshold for the "high in protein" nutrition claim. There are three authorised health claims for protein, and they are the only ones we will make: protein contributes to a growth in muscle mass, to the maintenance of muscle mass and to the maintenance of normal bones.

Is the full amino acid profile published?

No. The manufacturer does not release a detailed amino-acid-by-amino-acid profile for this product. The only quantified data we have are the total of the three branched-chain amino acids — 7.2 g per serving, 24 g per 100 g — and glutamic acid, at 5.6 g per serving and 18.7 g per 100 g.

Some retailers nonetheless publish a table of eighteen amino acids for this product. These are average whey concentrate profiles taken from the general literature, not values analysed on the batches actually sold. We will not reproduce them: eighteen estimated figures are more misleading than one honest line. What can be said about the 8:1:1 ratio is, by contrast, factual: whey naturally provides a ratio close to 2:1:1, and the leucine share here is boosted by the direct addition of L-leucine, which appears second in the ingredients list. The BCAA aisle lets you compare with amino acids taken separately.

How do you prepare Whey 80 Professional?

Mix 30 g of powder, or one level scoop, into 200 to 250 ml of cold liquid: water, skimmed milk or a plant-based drink. Shake for about fifteen seconds. The manufacturer gives one volume figure and one only — don't go looking for another.

The number of servings should be set by your total protein intake, not by a protocol: one to three servings a day depending on what your diet already covers. The most common times are after training and as a snack between meals. There is no thirty-minute window to respect: what determines the result is total protein across twenty-four hours, not the timing of a shaker. Take it when it genuinely fills a gap.

The manufacturer gives no course duration, and there is no reason to set one: a protein powder is a food, not an active ingredient to be cycled. Reseal the tub after each use and store it in a cool, dry place away from light. At 30 g per serving, a kilo of powder covers around thirty servings; refer to the capacity stated on the packaging for your size.

Who is this whey for, and who is it not for?

It suits anyone looking for a high protein content without moving up to an isolate: 82% for a concentrate is the top of the category, at a price per gram of protein that remains that of a concentrate. It also suits mass gain, where servings are multiplied and that gap becomes decisive.

The product contains MILK and SOYA. It may contain traces of GLUTEN (wheat and oats), EGGS and FISH. A diagnosed cow's milk protein allergy is a contraindication. The manufacturer advises against it for pregnant and breastfeeding women and does not intend it for children. If you are on medical treatment, seek a doctor's advice before use; any kidney or liver condition calls for the same consultation.

Here is what not to expect from it, and it is the point on which rival product pages stay silent. A whey concentrate retains more lactose than an isolate: that is the very definition of concentration, and the presence of lactase in the enzyme complex does not change the composition of the powder. If shakers sit heavily with you, the problem will not be solved here. No digestive claim is authorised for an enzyme complex in any case, and we make none; digestive enzymes can be described, not promised. Finally, no recovery claim exists for protein under European regulations: drinking a whey after training is a habit, not an effect demonstrated by the label.

Whey 80 Professional or a whey isolate?

This is the only trade-off that really matters on this page, and it does not fall the same way for everyone.

A whey isolate is the better choice in three clear situations. If you digest lactose poorly: filtration pushes the protein content beyond 85 to 90% and removes most of the residual lactose, which a concentrate does not. If you are counting every gram at the end of a cutting phase: 1.3 g of carbohydrate and 1.0 g of fat per serving here, against figures often below 1 g on an isolate. And if you want the maximum protein per serving for the same volume. On those three points, the concentrate loses.

Whey 80 Professional wins on the ratio between protein content and price. At 82%, it sits halfway between an ordinary concentrate and an isolate, while still being priced like a concentrate. It also wins on texture: the lactose and residual fat fractions give a rounder, less watery shake, which many people prefer. The calculation that settles it is always the same: price of the tub, divided by its weight in kilos, divided by the protein content per 100 g. Do it on both sides. All the families can be compared from the protein aisle.

Frequently asked questions

How many shakes a day can you take?

One to three 30 g servings, or 24.6 to 73.8 g of protein provided by the powder. The right number is the one that complements your diet, not a fixed figure: if your meals already cover your needs, one shake is enough. Increase your water intake when you increase your protein intake.

What exactly does the 8:1:1 ratio mean?

Eight parts leucine to one of isoleucine and one of valine. Whey naturally provides around 2:1:1; here, L-leucine is added in second position in the ingredients list to bring the ratio up to 8:1:1. That gives 7.2 g of BCAAs per serving, most of it as leucine.

What is the energy value of a serving?

It is not published by the manufacturer, and we are not going to calculate it on their behalf. The certain values are 24.6 g of protein, 1.3 g of carbohydrate and 1.0 g of fat per 30 g. If you keep a precise calorie count, apply your own coefficients to those three lines rather than relying on a figure copied from elsewhere.

Is this whey suitable if you are lactose intolerant?

Not necessarily. It is a concentrate, so richer in lactose than an isolate, and the enzyme complex that comes with it does not alter that composition. If you have confirmed intolerance, an isolate is the more cautious choice. If you have a cow's milk protein allergy, no whey is suitable: filtration removes the lactose, not the proteins.

Which flavour should you choose?

Chocolat intense and Vanille remain the safe bets if you plan to drink it every day and mix it with other things. Frapuccino, Pistachio Ice Cream and Dubai Chocolate are more pronounced profiles: pleasant now and again, more tiring over a whole tub. Nutritional values may vary slightly from one flavour to another.

Can you cook with it?

Yes. A whey concentrate stands up to cooking better than a plain isolate: it works in pancakes, cakes or creams. It thickens with heat and can turn rubbery if cooking is prolonged, so cut the times compared with a classic recipe and pair it with a carbohydrate source such as cream of rice.

Should you take it on non-training days?

If your diet does not cover your needs that day, yes: your weekly protein total matters more than how it is split between training days and rest days. Conversely, a shake added to days that are already well covered adds nothing but an expense.

Where to buy IO Genix Whey 80 Professional?

The flavours can be ordered from this page, and we ship throughout France and Europe. A whey is chosen on three figures — the protein content per 100 g, the price per kilo and the serving size — and it is a calculation we are happy to run through with you in our Vendargues shop, about ten minutes from Montpellier, tub in hand, rather than leaving you to compare two photographed labels.

The rest of the range can be browsed from our sports nutrition aisle.

What is Per4M Plant Advanced Protein?

Per4M Plant Advanced Protein is an entirely plant-based protein powder, listed in 900 g and 2 kg tubs. Its base combines two isolates: pea and rice. An isolate is a protein fraction from which a large part of the carbohydrates and fats has been removed during manufacture. Hence the 21 g of protein for a 30 g serving, that is about 70 g per 100 g of powder.

The rest of the formula comes down to few ingredients: inulin, MCT oil powder, flavouring, salt, two thickeners (guar gum, xanthan gum) and one sweetener (sucralose). The finished product contains neither milk, nor soya, nor gluten. The flavours listed: Chocolat Noisette, Double Chocolate, Strawberry Cream, Vanilla Cream and Salted Caramel. The rest of the range can be found in the Per4m collection, and this powder is today the reference in our plant proteins section.

What does a 30 g serving of Per4M Plant Advanced Protein contain?

A 30 g serving, that is one level scoop, provides according to the manufacturer's declaration: 21 g of protein, less than 2 g of carbohydrate of which less than 1 g sugars, fats in trace amounts, and about 85 to 90 kcal. It is a lean profile, with no significant carbohydrate contribution. The 900 g tub contains 30 servings, the 2 kg tub contains 66: two figures consistent with the stated serving.

* Column recalculated from the per 30 g serving declaration provided by the manufacturer, the only value available to us. ** No nutrient reference value is established for these nutrients. The energy value in kilojoules is not disclosed.

The pea-rice combination is not decorative: the two sources have different amino acid profiles and complement each other. We stop there, because the manufacturer does not publish a quantified amino acid profile for this product. We cannot therefore tell you its leucine, BCAA or EAA content, and we prefer to write so rather than copy values found elsewhere.

Proteins contribute to a growth in and the maintenance of muscle mass: this is the only wording authorised in Europe, and it is the one we use. The other high-protein powders are in the protein collection.

How do you take Per4M Plant Advanced Protein?

Five parameters, without approximation:

• Serving: 30 g, that is one level scoop.
• Liquid volume: 200 to 250 ml of cold water. Stay at 200 ml for a thick texture, go up to 250 ml for a more fluid drink.
• Timing: after the session, or between two meals. The day's protein total matters more than the exact hour of the serving.
• Frequency: 1 to 2 servings per day, depending on what your diet already provides.
• Duration: the manufacturer sets no course duration. This powder is a protein food; it can be used continuously or occasionally.

Always pour the liquid before the powder: you limit lumps at the bottom of the shaker. A ball shaker or a blender is enough; our accessories cover this need. The powder can also be added to a porridge or a pancake batter, provided you count the 21 g of protein already provided.

Who is this plant protein suitable for, and who is it not suitable for?

It suits you if you follow a vegan or vegetarian diet, if you digest dairy products poorly, or if your diet alone does not cover your protein intake.

In case of severe food allergy, this product is not safe: the manufacturer states that it is produced in a facility handling milk, gluten (oats, wheat), soya, eggs, celery, mustard, sulphites, fish, crustaceans, peanuts and nuts, and that traces are possible. The absence of these allergens from the recipe does not amount to the absence of traces in the tub.

The formula contains inulin, a fructan-type fibre that some people tolerate poorly, and sucralose: read the ingredient list if you follow a low-FODMAP diet or if you avoid intense sweeteners. The label mentions no contraindication for pregnancy or breastfeeding, but neither does it authorise them: in case of pregnancy, breastfeeding, in a minor or under treatment, seek the advice of your doctor or your pharmacist.

What should not be expected of it: a protein powder does not make you lose weight, does not replace a meal and does not make up for missed training. It adds protein to a day that lacks it, nothing more.

Per4M Plant Advanced Protein or a whey isolate?

The answer is not always in favour of the plant-based option.

Take a whey isolate if you do not follow a plant-based diet and you digest dairy products normally. The products in our whey isolate section show published amino acid profiles, a more fluid texture and a more neutral taste: on these three points, they keep the advantage.

Take this plant protein if you exclude products of animal origin, if lactose is a problem for you, or if you deliberately alternate sources. Its composition is straightforward: two isolates, a short ingredient list, less than 1 g of sugars per serving.

A third way: keep a whey and top up the amino acids separately with EAAs. Creatine monohydrate, for its part, remains independent of the protein source chosen.

Frequently asked questions

How many servings does a tub of Per4M Plant Advanced Protein contain?

Thirty servings of 30 g in the 900 g tub, sixty-six in the 2 kg tub. At one serving a day, the 900 g covers a month; at two servings, the 2 kg format makes more sense.

Does this protein contain soya?

No. The finished product is free from soya, lactose and gluten. But the production facility handles soya and traces are possible: the distinction matters if you are allergic and not simply intolerant.

I was looking for the Sync Protein plant protein, where has it gone?

The Sync Protein page no longer exists on the site and redirects to this one: we no longer list that range. The plant protein we offer today is the Per4M Plant Advanced Protein described above.

What is the BCAA content of this powder?

We do not know and we will not invent it: the manufacturer does not publish an amino acid profile for this product. If leucine content is a decisive criterion, choose a powder whose amino acid profile is declared on the label.

Does it dissolve as well as a whey?

Less well. Plant isolates give a denser and slightly more grainy texture than a whey. Going up to 250 ml of water rather than 200 ml and letting it stand for thirty seconds clearly improves the result.

Can it be mixed with plant milk rather than water?

Yes. Almond or oat milk softens the taste and thickens the drink. Simply count the calories and carbohydrates provided by the plant-based drink, which do not appear in the product's declaration.

Is this powder suitable for mass gain?

On its own, no: 90 kcal per serving do not build a calorie surplus. It serves as a protein contribution alongside real carbohydrate sources. Our mass gain section covers that part of the work.

Where to buy Per4M Plant Advanced Protein?

Per4M Plant Advanced Protein is available on this page, in the formats and flavours listed above the add-to-basket button, and in our shop in Vendargues, about ten minutes from Montpellier. There, you read the label in hand before buying: it is quicker than an exchange of messages, especially when the question concerns allergens.

We ship throughout France and Europe. If this powder fits into a weight loss goal for you, bear in mind that it only provides protein: it is the calorie deficit that does the work.

What is IO Genix Isoluxe CFM?

IO Genix Isoluxe CFM is a whey isolate sold in 500 g and 1.5 kg tubs, with a 30 g serving size. Its base is not a single isolate but a pairing of two raw materials the manufacturer names explicitly: Isolac®, a microfiltered whey isolate, and Optipep®, a hydrolysed isolate. The manufacturer states that Isolac® comes from grass-fed cows' milk; we report that claim exactly as it publishes it, without verifying it ourselves.

Three ingredients round out the formula, and each deserves a sentence. A DigeZyme® enzyme complex combining amylase, protease, lactase, lipase and cellulase. A strain of Bacillus coagulans, marketed under the name LactoSpore®. And a natural sweetener, steviol glycosides from stevia — a rare choice in this category, where sucralose dominates.

The flavours listed in 500 g, including an unflavoured Natural version: Chocolate Hazelnut, Strawberry, Bourbon Vanilla, Greek Yoghurt and Blueberry, Dark Chocolate-Coconut, Banana-Pineapple, Peanut Butter, Intense Chocolate and Natural. The 1.5 kg format carries the same list. The rest of the range sits in the IO Genix section.

What does a 30 g serving contain?

* Column calculated from the per-100 g values, as the manufacturer publishes no per-serving column.

Let us be blunt: this table is not precise enough for a product positioned this way. The manufacturer publishes thresholds and a range — "more than 85 g", "less than 5 g", "370 to 380 kcal" — where the labelling on a premium isolate ought to give exact figures. It publishes no "of which saturates" line, no "of which sugars" line and no kilojoule equivalent. And it advertises a full amino acid profile without publishing a single figure from it, which is especially unfortunate on an isolate: that is precisely the data that would justify the price gap with a concentrate. We will not fill any of those boxes with an estimate.

That said, what the threshold guarantees remains solid. More than 85 g of protein per 100 g is squarely isolate territory: a concentrate tops out at around 75 to 80 g. Translated into a serving, that works out at more than 25.5 g of protein for roughly 112 kcal, with less than a gram and a half of carbohydrate and three tenths of a gram of fat. Protein here supplies more than 90% of the product's energy, which qualifies it for the "high protein" nutrition claim, and the applicable regulatory wording is this one: protein contributes to the growth and maintenance of muscle mass.

On the two "bonus" ingredients, let us be clear. No digestive claim is authorised in Europe for an enzyme complex such as DigeZyme®, and no health claim is authorised for a culture such as Bacillus coagulans — the very term "probiotic" is regulated. So we describe their presence, not an effect. Factually: the lactase in the complex is the enzyme that breaks down lactose, which makes sense in a dairy protein. What difference that makes for you, only trying it will tell.

How do you prepare Isoluxe CFM?

Dose: 30 g, i.e. one scoop. Liquid: 200 to 250 ml, ideally very cold water. Timing: after training, on waking, between meals, or at bedtime in a reduced serving. Frequency: 1 to 3 servings a day depending on your needs. Duration: ongoing, no course is required.

Shake vigorously for 20 to 30 seconds in a shaker. The tip that makes the biggest difference to the result: use very cold water, or add two ice cubes. An isolate dissolves better cold, and the fine texture that is its whole appeal disappears in a lukewarm liquid.

The powder also blends very well into pancakes, porridge or a smoothie bowl. The Natural flavour, with no flavouring or sweetener, is the one best suited to that: it imposes nothing on your recipes and leaves you in control of the sweetening. If you are cooking with heat, add the powder at the end — poured into a boiling liquid, protein coagulates.

On format: the 500 g tub covers roughly 16 servings, the 1.5 kg one covers 50. The small format is the right choice for trying a flavour; the large one becomes worthwhile once you have made up your mind, and it brings the cost per serving down. As for when to take it, do not overthink it: what counts is your protein total across the twenty-four hours, not the quarter of an hour after your last set.

Who is this isolate for, and who is it not for?

It targets three specific situations. A strict cutting phase, where every gram of carbohydrate and fat counts. Difficulty digesting dairy proteins, an isolate containing markedly less lactose than a concentrate. And a demand for texture: an isolate gives a thin, fluid drink, where a concentrate stays thicker.

The product contains MILK proteins, and traces of SOYA are possible — the emulsifier is sunflower or soya lecithin depending on the batch. The manufacturer declares it gluten free, advises against it for anyone allergic to milk proteins, and asks pregnant or breastfeeding women to consult a healthcare professional.

It is not for you if your budget is tight: at comparable protein quality, a whey concentrate costs appreciably less per serving, and we set out that trade-off just below. Nor is it for you if you are allergic — rather than merely intolerant — to milk proteins: filtration removes the lactose, not the proteins. Finally, if you want to know precisely what your leucine or BCAA intake is, the absence of a published amino acid profile is a real obstacle.

What not to expect from it: this is neither a weight-loss product, nor a meal replacement, nor a performance product. It is a very clean protein source, and the word "luxury" in the trade name denotes a positioning, not a nutritional property.

Isoluxe CFM or a whey concentrate?

This is the central trade-off in the protein category, and it comes down to three grams.

Here, more than 25.5 g of protein per 30 g serving, less than 1.5 g of carbohydrate, less than 0.3 g of fat. On a decent whey concentrate, reckon on 22 to 23 g of protein, 4 to 5 g of carbohydrate and roughly 1 g of fat for the same serving. The real gap is therefore two to three grams of protein per shake — the equivalent of half an egg white — for an appreciably higher price per serving.

Whey concentrate is the better choice for most people: if your aim is to hit your daily protein total and you digest lactose without trouble, it does the same job for less. We say so plainly, even though it is not the product on this page.

Isoluxe is the better choice in three cases where the gap genuinely pays off. In a strict cutting phase, where 3 g of carbohydrate saved per shake, multiplied by three servings a day, eventually adds up. In cases of digestive discomfort with a concentrate, where the reduced lactose content makes a tangible difference. And if texture matters to you — an isolate is drunk, a concentrate is almost chewed. If you want to go further still on absorption speed, look at the hydrolysed wheys, of which the Optipep® present here is precisely an example.

Frequently asked questions

What is the difference between Isolac® and Optipep®?

They are two distinct raw materials. Isolac® is a whey isolate obtained by microfiltration; Optipep® is a hydrolysed isolate, whose protein chains have been pre-cut. The manufacturer does not publish the proportion of each in the formula, which makes any numerical conclusion impossible. We report their presence, not a ranking.

How many servings in each format?

Roughly 16 servings of 30 g in the 500 g tub, and 50 in the 1.5 kg one. The small format is the right choice for trying a flavour without committing; the large one brings the cost per serving down once you know which one suits you. Note that the 1.5 kg is not available in every flavour.

Why are the nutritional values given as thresholds?

Because the manufacturer publishes "more than 85 g of protein", "less than 5 g of carbohydrate" rather than exact figures. It is a common practice but a poor one on a product of this standing, and we would rather flag it than gloss over it. The values printed on the tub you receive are the ones that apply.

Is the sweetener stevia?

Yes, these are steviol glycosides from stevia, not sucralose or acesulfame K. It is a rare choice in this category. Be aware that stevia leaves a liquorice note on the finish, very noticeable on mild flavours such as vanilla and much less so on chocolate ones.

Is this isolate suitable for people who are lactose intolerant?

An isolate contains markedly less lactose than a concentrate, which is enough for most mild intolerances. The manufacturer does not, however, publish a figure for lactose content, and the lactase in the DigeZyme® complex allows no promises: no digestive claim is authorised for this type of ingredient. If you are allergic to milk proteins, the product should be ruled out.

What is the Natural flavour like?

It contains neither flavouring nor sweetener: it is raw isolate, with a faintly milky, neutral taste. It appeals to two profiles — those who cannot tolerate stevia, and those who cook with their protein and want to control the sweetening themselves. It is only available in the 500 g format.

What is the Bacillus coagulans in the formula for?

It is a spore-forming bacterial strain, added under the name LactoSpore®. As no health claim is authorised in Europe for this type of culture, we will not attribute one to it. If cultures interest you in their own right, our probiotic section offers dedicated products, dosed and presented for that purpose.

Where to buy IO Genix Isoluxe CFM?

Both formats and the full flavour line-up can be ordered from this page, and we ship throughout France and Europe.

A 1.5 kg tub of isolate is a real outlay, and it is exactly the kind of purchase where two minutes of conversation heads off a disappointment. At our Vendargues shop, about ten minutes from Montpellier, the question we ask is not "isolate or concentrate?" but "what brought you to isolate in the first place?". Depending on whether the answer is about digestion, about a cutting phase or about plain habit, the product we recommend is not the same. The full category can be compared in our proteins and in our sports nutrition sections.

What is IO Genix Iso Clear?

IO Genix Iso Clear, also sold as IsoZero Clear, is a whey protein isolate formulated to give a clear, fruity drink rather than a creamy shake. That is the principle behind clear whey: the protein stays dissolved in an acidic medium, and the result drinks like a lemonade.

The raw material is Lacprodan® Clearshake, a whey isolate from the Danish supplier Arla, which accounts for 96.82 % of the formula in the Strawberry flavour. The rest fits into five lines: flavouring, citric acid as an acidity regulator, sucralose and acesulfame K as sweeteners, azorubine as a colour, and pyridoxine hydrochloride for the vitamin B6.

The flavours available: Blueberry, Iced Peach, Piña Colada, Strawberry Mojito, Watermelon and Raspberry. The register is that of a summer drink, not a milky dessert. The product also sits in our whey isolate and IO Genix ranges.

What does a 30 g serving contain?

* Column calculated from the values declared for 30 g, as the manufacturer does not publish a per-100 g column. The figures correspond to the Strawberry flavour and may vary slightly from one flavour to another. One inconsistency worth flagging: the manufacturer declares 0.5 mg of vitamin B6 per serving and states 118 % of the NRV. Yet the European nutrient reference value for vitamin B6 is 1.4 mg: 0.5 mg represents roughly 36 % of it. We reproduce the amount exactly as declared and flag the discrepancy rather than settling it on the brand's behalf. Dietary fibre is not declared.

The figure that matters is 26 g of protein for 105 kcal. Referred back to the powder, that gives 86.6 % protein, which is the top of the range for a clear whey — many stop at around 80 %. Put another way, a 30 g serving delivers as much protein as a 33 g serving of standard whey, without the fat or the lactose.

A word on a claim doing the rounds that needs correcting: this product is not "zero sugar, zero fat". It contains 0.06 g of sugars and 0.03 g of fat per serving. These are negligible amounts over the course of a day, and the product comfortably meets the regulatory thresholds allowing the "high protein" and "low fat" statements — but zero means zero, and that is not the case here. The claims authorised for protein are precise: it contributes to a growth in muscle mass, to the maintenance of muscle mass and to the maintenance of normal bones. Vitamin B6 contributes to normal energy-yielding metabolism. There is no recovery claim for protein, contrary to what you read everywhere.

How do you prepare Iso Clear?

Serving: 30 g. Liquid: 250 ml of cold water. When: after training, or as a snack between meals. How often: 1 to 2 servings a day depending on your protein requirements. How long: no limit — it is a protein, and it can be used for as long as your diet needs it.

Method matters more here than with other products. Pour the water in first, then the powder, shake, then let the foam settle for about thirty seconds before drinking: whey proteins are surface-active and stabilise the bubbles. The more you shake, the longer the foam holds.

Two things you must never do with a clear whey. Never mix it with milk: the acidity destabilises the casein, and the mixture curdles and turns grainy. And never cook with it: a clear whey coagulates with heat and has no business in a pancake. For cooking, keep a whey concentrate. Served very cold, with crushed ice, it is noticeably better.

Who is Iso Clear for, and who is it not for?

The strongest use case is this one: you can no longer face milky shakes. Digestive heaviness, the taste of vanilla every single day, or simply a summer session after which nothing creamy will go down. A protein you do not drink is of no use to anyone, and that is exactly where this format earns its place. During a cutting phase, 105 kcal a serving is also hard to beat.

It is not suitable in several cases. The product contains MILK and may contain traces of NUTS, EGGS, FISH and SOYA. In the event of a diagnosed cow's milk protein allergy it is contraindicated: filtration removes the lactose, not the proteins. It is not recommended for children or pregnant women. The colour azorubine also carries the following mandatory statement: may have an adverse effect on activity and attention in children.

What you should not expect from it: anything more than any other protein. A clear isolate is neither better nor less well absorbed than a standard isolate, and the 26 g of protein do exactly the same job. The difference is one of comfort, not of performance. And it is not a slimming product: it helps you hold a deficit, and it is the deficit that does the work.

Iso Clear or a standard whey isolate?

Both start from the same raw material. What separates them is the formulation and the use you will make of it.

A standard whey isolate wins in three situations. You take two or three servings a day: the price per kilo of protein becomes decisive, and the standard isolate is almost always better placed. You cook with your powder: a clear whey coagulates, a standard whey does not. You want a creamy drink that keeps you going between two meals: a clear whey, by design, does not satisfy in the same way. On those three points, Iso Clear loses.

Iso Clear wins when the drink itself is the problem. Difficulty digesting milky shakes, weariness of the milky taste, the urge for a cold, tangy drink at the end of a session. It also wins on protein density: 86.6 % puts this product above the average for its category. The calculation that settles it is the same on both sides: price of the tub, divided by its weight in kilos, divided by the protein content per 100 g. Do it before you buy. All the families can be compared in the protein range.

Frequently asked questions

How many servings are there in a tub?

The net weight of the tub does not appear in the data supplied by the manufacturer, so we cannot calculate the exact number of servings. What we do know for certain: the reference serving weighs 30 g and provides 26 g of protein. Divide the weight shown on the packaging by 30 to get the count.

Can it be mixed with milk?

No. The acidity of the formula makes the casein in milk flocculate: the mixture curdles and turns grainy. Use cold water, 250 ml per 30 g serving. That is a constraint of every product in this category, not a fault of this one.

Does it contain lactose?

Very little. The filtration process removes most of the lactose and the fat, which explains the 0.36 g of carbohydrate per serving. Many people who struggle with a whey concentrate tolerate it without difficulty. Take care not to confuse this with milk protein allergy, which rules the product out.

Why does the stated vitamin B6 percentage not add up?

The manufacturer declares 0.5 mg per serving and states 118 % of the NRV, which is inconsistent with the European reference value of 1.4 mg. We flag the discrepancy rather than correcting it ourselves. In any case, vitamin B6 is not the reason to buy this product.

How do you avoid the foam?

Pour the water in before the powder, shake moderately, then let it stand for thirty seconds. Taking the metal whisk out of the shaker helps a great deal. Made in advance and left in the fridge for an hour, the drink is more pleasant and completely clear.

Can it be used in baking?

No. A clear whey coagulates when cooked and gives a rubbery texture. For pancakes, cookies or protein cakes, you need a whey concentrate or a casein from the casein range.

Does the composition change from one flavour to another?

Yes, slightly. The published values correspond to the Strawberry flavour, where the isolate accounts for 96.82 % of the formula and the protein concentration reaches 86.6 %. The manufacturer indicates a content of around 86 % depending on the flavour. The colour used also varies from one flavour to the next.

Where can you buy IO Genix Iso Clear?

The flavours can be ordered from this page, and we ship anywhere in France and Europe. With a tangy drink, flavour remains the one criterion no product page can replace: it is the kind of product you choose better by talking to someone who has drunk it.

Our shop in Vendargues, about ten minutes from Montpellier, keeps the full range in stock. If you are looking instead for an amino acid drink to sip during training, take a look at the EAA range.

What is MuscleMeds Carnivor?

MuscleMeds Carnivor is a protein powder whose source is neither milk nor plants, but beef. The raw material is a hydrolysed beef protein isolate, listed on the label under the name CARNIVOR-BPI®. Hydrolysed means the protein chains have been broken down in advance; isolate means purification has been taken far enough to strip out the fats.

The result tastes and feels nothing like meat stock: that is the most common worry we hear across the counter, and it is unfounded. The range covers chocolate-led profiles such as Cookies & Cream or Chocolate-Peanut Butter; the flavours and sizes available are listed above the add-to-basket button. The figures below refer to the cocoa version: other flavours may differ on the ingredient list, and the label on the tub you receive is the authority.

The formula does not stop at the protein. MuscleMeds also adds BCAAs (L-leucine, L-valine, L-isoleucine), which appear in the ingredient list immediately after the isolate, along with four intermediates of nitrogen metabolism grouped under the name Anabolic Nitrogen Retention Technology™: GKG (glutamine alpha-ketoglutarate), OKG (ornithine alpha-ketoglutarate), AKG (alpha-ketoglutarate) and KIC (alpha-ketoisocaproate). One thing to know if these additions are what draw you in: not one of them is quantified on the label. We mention them because they are in the composition, not because they promise anything — for BCAAs at a known dose, the BCAA aisle is what you should be looking at, not this label. The product itself sits in our beef protein aisle.

What does a serving of Carnivor contain?

The reference scoop weighs 33.9 g. Here is what it delivers, taken from the tub label on the cocoa version.

* The original label is American and publishes no European percentages: this column is calculated from the nutrient reference values in Annex XIII of Regulation (EU) No 1169/2011. A dash indicates that no NRV has been established for the line concerned.

The ratio worth remembering is this one: 23 g of protein for 120 kcal. At 4 kcal per gram, those 23 g account for 92 kcal, or roughly 77 % of the serving's energy. The "high in protein" claim requires at least 20 % of the energy value: Carnivor is comfortably above that, with no need to round anything up. Zero fat, 6 g of carbohydrate of which 1 g fibre: that is an isolate profile, and it explains why we mostly see this product going out during cutting phases.

The "of which sugars" line is not quantified by the manufacturer, but the label carries the wording Sugar Free, alongside Fat Free, Cholesterol Free, Lactose Free and Gluten Free; the tub is also declared Halal, and carries the American wording contains bioengineered food ingredients, which has no mandatory equivalent in France. What the manufacturer does not publish, we do not reconstruct: no per-100 g column, no amino acid profile, no quantity of added BCAAs. Salt is not declared either, only sodium is, at 350 mg.

On protein, the permitted wordings are precise and we stick to them: it contributes to a growth in muscle mass, to the maintenance of muscle mass and to the maintenance of normal bones. There is no recovery claim for protein, contrary to what many labels imply. The protein aisle lets you compare the different families against these same criteria.

How do you prepare Carnivor?

One 33.9 g scoop in 180 to 240 ml of cold water — the range given by the manufacturer, 6 to 8 fl oz — shaken for 30 seconds in a shaker. One to two servings a day depending on your protein needs and your bodyweight. No course duration is stated, and there is no reason to set one for a protein.

That range matters: 180 ml gives a thick shake and a pronounced cocoa flavour, 240 ml a drink that is easier to get down straight after a session. Start at the higher end, then cut back if the taste seems too light.

The usual timings: within 30 minutes after training, between meals to keep intake steady, or at bedtime. That last point deserves to be kept in perspective: what determines the result is your total protein across twenty-four hours, not the time you take it.

One detail of the composition explains a detail of use: the ingredient list includes an anti-foaming agent. Hydrolysed beef protein foams in a shaker, and the manufacturer has dealt with the problem in the formula. If a little foam remains, let it stand for two minutes. Unlike a whey, Carnivor is made up with water: milk adds nothing here except calories and the very lactose you were trying to avoid.

Who is Carnivor right for, and who is it not right for?

The soundest use case: you digest milk proteins poorly, or you have had enough of taking them three times a day, and you are looking for another source. Carnivor is lactose free and gluten free, and it delivers 23 g of protein without a drop of fat. When cutting, that profile is hard to beat.

It is not suitable in several situations. The manufacturer contraindicates it for pregnant and breastfeeding women, advises against it for under-18s, and asks that you seek medical advice first if you are on any ongoing treatment. Above all: this product contains soya. RBD soya oil is not a trace picked up in the factory, it is a component of the anti-foaming agent, written into the ingredient list. If you are allergic to soya, this product is not for you.

Something else to know before ordering: 350 mg of sodium per serving. For a protein powder that is notable, and there is a reason for it — salt appears in the ingredient list. At one or two servings a day it remains a fraction of an adult's daily intake, but if your doctor has asked you to limit sodium, factor it in.

What you should not expect from it: beef protein is not superior to whey for building muscle. The public data does not allow that claim, and nobody should be selling it to you on that basis. It is different, which is already a good enough reason when milk is a problem. And 23 g of protein is a supplement, not a meal.

Carnivor or a whey isolate?

On paper the two look alike: high protein content, few carbohydrates, little or no fat. The difference lies in the source, in what your digestion makes of it, and in what the manufacturer is willing to publish.

A whey isolate remains the better choice in three cases. The price per gram of protein, first of all, which is generally more favourable. The amino acid profile next: whey is naturally rich in leucine, the amino acid most studied for protein synthesis, and most manufacturers publish their amino acid profile. Carnivor's is not published, which rules out any numerical comparison. And finally versatility in cooking, where whey behaves better. If lactose is your only concern, a whey isolate already contains very little of it: the problem is often solved without changing source at all, and a hydrolysed whey takes that reasoning further still.

Carnivor comes out ahead on two concrete points. It is completely free of milk proteins, which genuinely matters in cases of diagnosed cow's milk protein allergy — a case where a whey isolate remains contraindicated, however low in lactose it may be. And it varies your sources: boredom is the number one reason a tub of protein gets abandoned. If it is the amino acid side that interests you rather than complete protein, look at the EAA range, where the doses are published line by line.

Frequently asked questions

Does Carnivor taste of meat?

No. Hydrolysis and purification remove most of the aromatic compounds from beef, and the added flavour covers the rest: on the cocoa version, cocoa is what you taste. The surprise is more the texture, thinner than a whey, without the creaminess milk brings.

How much BCAA does a serving provide?

That is not published. The BCAAs are indeed added and appear in the ingredient list after the isolate and before the maltodextrin, which places their rank without quantifying them. The manufacturer gives neither a quantity nor an amino acid profile, and we will not invent those values.

Does it contain lactose or gluten?

No. The source is beef, and the label carries the Lactose Free and Gluten Free wordings. That is precisely what makes the product interesting for people who struggle with milk proteins.

Does it contain soya?

Yes. RBD soya oil goes into the composition of the anti-foaming agent, and it is listed as an ingredient, not as a manufacturing trace. That distinction matters if you have a soya allergy: this is not a contamination risk, it is a certain presence.

What are the GKG, OKG, AKG and KIC listed in the ingredients?

Amino acid derivatives paired with alpha-ketoglutarate, present in the CARNIVOR-BPI® formula. Their doses are not disclosed and no health claim is authorised in Europe for these compounds: we mention them because they appear on the label, without attributing any effect to them.

How much sodium per serving?

350 mg per 33.9 g serving, a notable figure for a protein powder and consistent with the presence of salt in the ingredient list. The manufacturer does not convert that sodium into a salt equivalent on its label, and we are not going to do it in its place.

Can it be mixed with milk?

Technically yes, but it makes little sense: the whole point of the product is precisely the absence of milk proteins. If you tolerate milk, you may as well take a whey. With water, allow 180 to 240 ml per scoop.

How many servings are in a tub?

Two sizes exist, 28 servings and 56 servings; the choice is made above the add-to-basket button, at the same time as the flavour. The count is based on the 33.9 g scoop and appears on the tub label.

Where to buy MuscleMeds Carnivor?

Flavours and sizes can be ordered on this page. We ship throughout France and Europe. In Vendargues, about ten minutes from Montpellier, this is a product we reach for when customers come back saying no whey suits them: that is where it really comes into its own.

The rest of the brand's catalogue can be found in the MuscleMeds collection. For other milk-free sources, see egg protein and plant proteins.

What is IO Genix Casein Cream?

IO Genix Casein Cream is a micellar casein powder to which the manufacturer has added crunchy pieces distributed through the tub. A 30 g scoop provides 22 g of protein for 115 kcal. The 900 g tub contains exactly 30 scoops, and the flavours on offer include Nutchoc and Salted Peanut.

Casein makes up roughly 80% of milk protein. Its distinctive feature is physical before it is nutritional: on contact with the acidity of the stomach, it forms a gel that dissolves slowly. The amino acids are therefore released gradually, over several hours, whereas a whey is absorbed in under an hour. That is why it is traditionally placed in the evening rather than around the session.

This product differs from classic casein on one simple point: it is designed to be eaten with a spoon as much as drunk from a shaker. With little liquid it gives a thick cream; the crunchy pieces stay crunchy. The rest of the Spanish range is in our IO Genix section, and the other products in the category in our caseins section.

What does a scoop of Casein Cream contain?

The per 100 g column is calculated from the per-scoop values published by the manufacturer. Two lines are missing from the manufacturer's data and we will not invent them: the saturates content and the sugars content are not disclosed. The label on the tub you receive is the definitive reference, all the more so as the composition of the pieces varies from one flavour to another.

22 g of protein for 115 kcal is an excellent ratio for a product eaten like a dessert. For context: a shop-bought fruit yoghurt runs at around 4 g of protein per 100 kcal. Here you are more than five times better off, which changes everything if you are trying to hold a high protein total without blowing up your calories.

The two micronutrients are worth pausing on, because they are genuinely dosed and not merely sprinkled in. With 240 mg of calcium, one scoop covers 30% of the nutrient reference value: calcium is needed for the maintenance of normal bones and contributes to normal muscle function. Nothing surprising for a dairy product, but it is a real bonus. Vitamin B6, at 0.42 mg, likewise covers 30% of the reference value and contributes to normal protein and glycogen metabolism — the addition is consistent with a protein product.

On the protein itself, the only wording authorised in Europe is this one: protein contributes to a growth in and the maintenance of muscle mass. It is true, it is enough, and it calls for no flights of rhetoric. The earlier version of this page spoke of a night-time anabolic window, anti-catabolic action, prolonged satiety and an enzyme complex presented as a digestive advantage: none of those statements is authorised or verifiable, and all have been removed.

Ingredients list

Micellar casein (MILK), Lactomin whey protein concentrate (MILK), crunchy pieces varying by flavour, natural flavourings, DigeZyme enzyme complex (amylase, protease, lactase, lipase, cellulase), sweetener (stevia extract), vitamin B6 (pyridoxine hydrochloride), emulsifier (sunflower lecithin).

Contains MILK. May contain traces of GLUTEN, EGGS, SOYA, NUTS and PEANUTS. The composition of the crunchy pieces changes according to the flavour: check the label on the tub you receive if you have an allergy.

How do you take Casein Cream?

Dose: 30 g, or one scoop. Liquid: 200 to 250 ml for a shaker, 100 ml for a cream texture. Timing: 45 minutes before bed, as a snack, or after training. Frequency: one scoop a day, do not exceed. Duration: the manufacturer recommends daily use for at least six weeks.

Preparing it as a cream is the real point of the product, and that is how it should be judged. With 100 ml of liquid and fifteen minutes in the fridge, the powder sets and gives a thick dessert to be eaten with a spoon. With 250 ml you get a classic shake, decent but nothing remarkable — you may as well take a standard casein, which is cheaper. Buy this product for the cream, not for the shake.

The liquid is chosen according to your goal. With water, you stay at 115 kcal. With skimmed milk, reckon on another hundred calories or so and a higher protein intake. With a plant-based drink, the texture is thinner and the result often less firm.

A shaker is enough, but a blender gives a more uniform texture for the cream version. The crunchy pieces do not dissolve; that is normal and that is the point. Close the tub properly: moisture softens them, and a badly closed tub ends up with soggy pieces.

One scoop in the evening does not replace a meal. It completes a day whose protein total matters more than the timing of each intake — that is the best-supported view today, and it is better said than keeping alive the idea of a magic window. If what you need is a fast intake after the session, whey isolate is what to turn to.

Who is Casein Cream for, and who is it not for?

It suits the person who cracks in the evening in front of a dessert and is looking for an alternative that does not ruin their day. It also suits anyone who struggles to reach their protein total, people in a calorie deficit who want a filling and indulgent product, and those who are tired of shakes.

It is not for people who are lactose intolerant or allergic to milk proteins, since casein and whey are both derived from milk. Nor is it for vegans. The manufacturer does not recommend it for children under 12, asks pregnant and breastfeeding women as well as people on medical treatment to seek professional advice, and sets the daily dose at 30 g.

Nor is it for you if you are looking for a fast-absorbing protein around the session: that is not what a casein does, and the slowness that is its strength in the evening becomes a drawback at that moment.

What not to expect from it: casein does not make you lose weight, burns nothing during the night and does not replace a complete meal. Nor is it a digestive product: the presence of enzymes in the formula is not a claimable digestive benefit, and if that is your need, our digestive enzymes section deals with the subject in its own right.

Evening casein or whey, which should you choose?

Both come from milk, they do not behave in the same way, and the choice is simpler than people think.

Whey is absorbed quickly, in under an hour. It is the better choice around training, at breakfast, or whenever the point is to deliver amino acids fast. It is also thinner, and therefore easier to drink in large quantities.

Casein forms a gel in the stomach and digests slowly. It is the better choice in the evening, as a snack that has to last, or when you want something substantial rather than a drink. With this particular product there is an added argument that whey will never have: the dessert texture and the crunchy pieces, which change the experience entirely.

If your goal is bulking, neither is enough on its own: it is the calorie total that decides, and our bulking section answers that question better. And if you are simply after a protein snack to take with you rather than a powder to prepare, have a look at our protein snacks.

Frequently asked questions

Do the crunchy pieces stay crunchy?

Yes, in the preparation, since they do not dissolve. They do soften, however, if the tub takes in moisture: close it carefully and keep it dry. That is the only storage precaution that really matters with this product.

How many scoops are there in the 900 g tub?

Exactly 30 scoops of 30 g. At one scoop a day, the tub covers a full month, which corresponds to half of the six-week period of use the manufacturer recommends.

Can it be made into a pudding?

That is in fact its best use: 30 g of powder in 100 ml of liquid, fifteen minutes in the fridge, and you get a thick cream to be eaten with a spoon. With 250 ml you fall back on an ordinary shake and the point of the product is largely lost.

Is it suitable for people who are lactose intolerant?

No. Micellar casein and whey concentrate are both derived from milk and contain lactose. If that is your problem, a whey isolate, whose lactose content is far lower, is a much more suitable choice.

Which flavours are available?

The flavours listed by the manufacturer, including Nutchoc and Salted Peanut. The complete, up-to-date list is that of the variants offered on this page: that is the definitive one, as the manufacturer's documentation is not always in step with deliveries.

Does it really have to be taken before sleeping?

That is the most logical moment, 45 minutes before bed, because its slow digestion lends itself to it. But your day's protein total matters more than the hour of each intake. If the evening does not suit you, an afternoon snack works very well.

Can it be cooked with?

It stands up poorly to cooking, as all caseins do: it thickens too much and the crunchy pieces lose their point. Keep it for cold preparations. For protein baking, a plain whey or a purpose-made powder behaves far better.

Where can you buy IO Genix Casein Cream?

The 900 g tub can be ordered from this page, and we ship throughout France and Europe. At the Vendargues shop, about ten minutes from Montpellier, this is the product we recommend to those who tell us they hold their diet together all day and let go of it all at ten in the evening: a 115 kcal cream settles the problem better than a resolution. The rest of the section can be browsed in our sports nutrition range.

What is ESN Clear Whey Isolate?

ESN Clear Whey Isolate is a clear whey: a whey protein isolate formulated to stay dissolved in an acidic medium and give a translucent, fruity drink rather than a creamy shake. The list is short: whey isolate, citric acid, flavourings, sweeteners (sucralose, acesulfame K), colours depending on the flavour.

It is produced by ESN, a German brand, and stands out from most clear wheys on the market by how much it is diluted: the manufacturer recommends 500 ml of water for a single serving, where the average across the category sits between 300 and 400 ml. The result is closer to a thirst-quenching drink than to a shake.

The flavours listed, two of them built on an iced tea profile — which remains rare in the category.

What does a serving of ESN Clear Whey Isolate contain?

The reference serving is 30 g. It provides 25 g of protein for around 100 kcal, less than 0.5 g of carbohydrate of which as much again in sugars, less than 0.1 g of fat and less than 0.1 g of lactose per 100 ml of the prepared drink once diluted.

Twenty-five grams of protein in thirty grams of powder puts the product very high on density, where many clear wheys top out at 18 or 20 g per serving. The manufacturer states a purity of 90 to 95% on the raw material, as well as 48.9% essential amino acids and 22.7% BCAAs in the protein fraction — figures we pass on while attributing them to it, in the absence of a detailed amino acid profile.

Three pieces of data are missing and we are not inventing them: the manufacturer publishes neither a "per 100 g" column, nor a value in kilojoules, nor a salt content — it states only that the salt varies according to the flavour. The net weight of the tub and the number of servings it contains have not been communicated to us; we would rather write that than put forward a figure. The detail that is available appears in the nutritional values tab.

Protein here accounts for virtually all of the energy provided. The only usable health wording remains the one in Regulation 432/2012: proteins contribute to a growth in and the maintenance of muscle mass.

How do you prepare ESN Clear Whey Isolate?

The manufacturer states 30 g of powder in 500 ml of very cold water, shaken for 10 to 15 seconds. One to three servings a day, with no course duration: it is a protein food, not a treatment. You can go down to 400 ml for a more concentrated drink, but below that the taste turns acidic and the foam lingers longer.

Two instructions apply specifically to this type of product. Do not mix it with milk: the acidity makes the casein flocculate and the drink turns grainy. And do not heat it — a clear whey coagulates when cooked, so it is unusable in baking.

Timing is not decisive: during the session in small sips, straight afterwards, or elsewhere in the day. What matters is the total protein over 24 hours. A shaker with a wide neck and no metal whisk keeps the foam down; the accessories section has some.

Who is this clear whey for, and who is it not for?

It is aimed at three profiles. Those who can no longer face a milky shake, whether from heaviness or from weariness. Those who train in summer and for whom nothing creamy goes down at the end of a session. And those who digest lactose poorly: less than 0.1 g per 100 ml of drink is one of the best tolerated forms of whey.

The product contains MILK and may contain traces of SOYA, EGG and NUTS owing to manufacture in a shared facility. An allergy to cow's milk protein rules it out: filtration removes the lactose, never the proteins. The manufacturer invites pregnant or breastfeeding women to seek professional advice and refers you to your doctor in the event of kidney trouble.

It does not suit you if you cook with your powder, if you are looking for a drink that keeps you going between meals, or if you take two or three servings a day: at that rate, the price per kilo of protein becomes the deciding criterion and a conventional isolate wins out. Nor is it a drink for during exercise: it provides neither carbohydrate nor electrolytes in useful amounts. For that, see our electrolytes or our EAAs.

ESN Clear Whey Isolate or Rule One Clear Isolate?

We sell both, and they are not separated by quality but by three figures.

The serving: 30 g at ESN for 25 g of protein, against 25 g at Rule One for 20 g of protein. If you are aiming for a high intake in a single serving, ESN comes out ahead. The volume: 500 ml against 350 to 400 ml. The ESN version takes longer to drink and is more thirst-quenching; the Rule One one is closer to a conventional shaker format. The formula: Rule One adds 300 mg of an electrolyte complex per serving, ESN adds none.

Rule One is therefore the better choice if you want a reasonable drink volume and a touch of sodium after a sweaty session. ESN wins if you are after the maximum protein per serving and a drink that lasts the whole session. And if the main criterion is budget, then neither: a whey concentrate is enough for most people, and an isolate is only justified by lactose intolerance, a tight cutting phase or a genuine digestive problem.

Frequently asked questions

What exactly is a clear whey?

A whey isolate formulated to stay clear in an acidic medium. Where a conventional whey gives an opaque, milky drink, a clear whey gives a transparent, tangy drink, close to a juice. The raw material is the same; it is the formula that changes.

Why 500 ml of water and not 250?

Because the formula is acidic and very concentrated in protein. Below 400 ml, the acidity dominates, the foam persists and the drink becomes hard to finish. The 500 ml recommended by ESN make it a drink to sip during exercise rather than a shake to down in one.

Which flavours are available?

Fresh Cherry, Iced Tea Peach, Iced Tea Peach-Mango, Green Apple, Blackberry and Cactus Fruit. The salt varies according to the flavour, as the manufacturer does not publish a single value.

How many servings does the tub contain?

We do not know for certain: the net weight of the pack does not appear in the data passed on by the manufacturer, and we do not publish a number of servings calculated on an assumption. Ask us before ordering and we will check on the tub.

Can it be mixed with milk?

No, and it is not a question of taste. The acidity of the formula destabilises the casein in milk: the mixture curdles and turns grainy. Use very cold water. Crushed ice improves the result further, especially on the iced tea flavours.

Is it suitable in cases of lactose intolerance?

In most cases, yes: less than 0.1 g of lactose per 100 ml of prepared drink is very low. Take care not to confuse lactose intolerance with an allergy to cow's milk protein: in the second case, the product is contraindicated, whatever the degree of filtration.

What is the difference from ESN Designer Whey?

Designer Whey is a blend of concentrate and isolate, to be drunk in 200 ml, with a milkshake texture and milky flavours. Clear Whey Isolate is an isolate on its own, to be drunk in 500 ml, translucent and fruity. The first can be cooked with, the second cannot. They are not aimed at the same moment of the day.

Where can you buy ESN Clear Whey Isolate?

The flavours can be ordered here, and we ship throughout France and Europe. On a tangy drink, the flavour is the one criterion a product sheet cannot settle: in our shop in Vendargues, about ten minutes from Montpellier, we will tell you which ones come up most often in the regulars' baskets — and which ones rarely leave a second time.

The rest of the range can be compared in our proteins collection.

What is Protéalpes Whey Protéine 750 g?

Protéalpes Whey Protéine is a whey isolate in a 750 g tub, whose distinctive feature has less to do with what it contains than with what it does not. A typical flavour comes down to three lines: whey protein isolate, natural flavouring, organically grown coconut flour. No sweeteners, no emulsifiers, no colourings, no added sugar.

This is a French whey, and that is not a cosmetic selling point. Protéalpes processes and packs in Albertville, in the Savoie, from milk collected from the Union des Producteurs de Beaufort — herds that follow the Beaufort PDO specification. Few protein powders sold in France allow you to name both the factory and the dairy catchment; here it is possible.

The flavours stocked: Vanilla, Cocoa, Strawberry, Caramel, Decaffeinated Coffee, Cocoa Red Berry and Mint. The manufacturer describes cold microfiltration and ultrafiltration, and publishes the exact proportion of isolate in each flavour — a figure almost no brand discloses.

What does a 30 g serving of Protéalpes Whey contain?

The reference serving is 30 g, that is one scoop. In the Strawberry flavour, it provides 23 g of protein for 114 kcal (481 kJ), 2.1 g of carbohydrate of which 1.4 g naturally occurring sugars, 1.6 g of fat of which 1.0 g saturates, and 0.12 g of salt. The 750 g tub covers 25 servings.

Per 100 g of powder, that gives 76 g of protein, 379 kcal (1,603 kJ), 6.9 g of carbohydrate of which 4.7 g sugars, 5.3 g of fat of which 3.3 g saturates and 0.40 g of salt. That figure of 76 g is surprising for an isolate, and deserves an explanation: the flavouring and the coconut flour take up room in the powder. A whey loaded with intense sweeteners mechanically shows a higher percentage, since the sweetener weighs almost nothing. The headline percentage is therefore not comparable from one brand to another without reading the ingredient list.

The proportion of isolate varies by flavour, and the manufacturer publishes it: 95 % in Mint, 92 % in Decaffeinated Coffee, 91 % in Vanilla, 88 % in Strawberry, 86 % in Cocoa Red Berry, 85.5 % in Cocoa. The lactose content is stated as below 5 %. The product is gluten free.

What we do not publish: no detailed amino acid profile has been supplied to us, and we display no certification — neither an anti-doping label nor a production certification — because we have seen none. The applicable regulatory wording remains: protein contributes to a growth in muscle mass and to the maintenance of muscle mass.

How do you prepare Protéalpes Whey?

The manufacturer states one 30 g scoop in 200 to 300 ml of liquid — water, milk or a plant-based drink. One to three servings a day, on an ongoing basis, with no fixed course length.

The timing of the serving matters little: after the session, between meals or at breakfast. What determines the result is the day's total protein intake.

Two points specific to this powder. First, it foams more than others: without lecithin, nothing breaks the surface tension. Let it stand for thirty seconds after shaking. Second, it can be cooked with without reservation — the absence of synthetic sweetener avoids bitter aftertastes on cooking, and you can sweeten it yourself to your own taste. Our flavourings and sweeteners let you adjust it, and a porridge made with oat flour turns it into a complete breakfast.

Who is this whey for, and who is it not for?

It is aimed first at those who are bothered by sweeteners, whether for digestive reasons or by choice, and at those who want a short ingredient list. Then at those for whom the origin of the milk matters: a French whey, processed in Albertville, with an identified dairy catchment, barely exists anywhere else.

The product contains MILK and is gluten free. An allergy to cow's milk protein rules it out. Its lactose content remains below 5 %, which suits most sensitive people, but tolerance is individual. Any medical question is a matter for your doctor or your pharmacist.

It is not for you if you want a very sweet flavour: with no sweetener, the taste is understated, markedly less dessert-like than a conventional flavoured whey. That is the trade-off, and it is better known before ordering. Nor is it for you if the price per kilo of protein is your first criterion: 750 g for 25 servings is a smaller format than most tubs on the shelf, and the arithmetic works against it. Finally, if you are subject to anti-doping testing, check the status of the batch with the manufacturer.

Protéalpes or IO Genix Isolate Professional?

Both are whey isolates, and yet they are not aimed at the same buyers.

The IO Genix isolate is the better choice in three clear cases: if you are looking for the lowest price per kilo of protein among isolates, since it comes in 1 kg and 2 kg; if you want a frankly dessert-like taste and a wide choice of flavours; and if you are aiming for the highest protein percentage per gram of powder, namely 25 g of protein per 30 g against 23 g for Protéalpes.

Protéalpes wins on three other points, every bit as concrete: an ingredient list cut down to three lines against around ten opposite, sweeteners and emulsifier included; an origin documented right down to the dairy catchment; and the proportion of isolate published flavour by flavour. If none of those three points matters to you, logic says take the other one — and if your budget is the real issue, a concentrated whey is enough for most people.

Frequently asked questions

Where does the milk in Protéalpes Whey come from?

From Savoyard herds, collected from the Union des Producteurs de Beaufort, whose farms follow the Beaufort PDO specification. Processing and packing take place in Albertville. Few protein powders sold in France can name both their factory and their dairy catchment.

Why only 76 g of protein per 100 g for an isolate?

Because the natural flavouring and the coconut flour take up room in the powder. A whey sweetened with sucralose shows a higher percentage for a purely arithmetical reason: the intense sweetener weighs virtually nothing. Always compare the headline percentage with the ingredient list in front of you.

Does it contain sweeteners?

No. No sucralose, no aspartame, no acesulfame K, no stevia. Nor is there any emulsifier, colouring or added sugar. The 1.4 g of sugars per serving are those naturally present in the whey and in the flavour ingredients.

Which flavour contains the most isolate?

Mint, at 95 %, followed by Decaffeinated Coffee at 92 % and Vanilla at 91 %. The Cocoa flavours are at the bottom of the ranking, at 85.5 %, because low-fat cocoa powder accounts for up to 13 % of the formula. The manufacturer publishes these percentages for each flavour.

How many servings does the 750 g tub contain?

Twenty-five 30 g servings. That is a smaller format than most tubs on the shelf, which are often sold in 900 g or 1 kg. Work out the price per kilo of protein before comparing: the difference in size distorts the first impression.

Is it suitable in cases of lactose intolerance?

In most cases: the lactose content is stated as below 5 %, a level that sensitive people generally tolerate. That does not make it a lactose-free product. In cases of allergy to cow's milk protein, it is contraindicated.

Is it suitable for athletes subject to anti-doping testing?

We disclose no anti-doping certification for this reference, and we will not invent one. If you are subject to testing, check the status of your batch directly with the manufacturer before consuming any. That is the only honest answer we can give.

Where to buy Protéalpes Whey Protéine 750 g?

The flavours can be ordered from this page, and we ship throughout France and Europe. In our shop in Vendargues, about ten minutes from Montpellier, we can have you read the ingredient list next to that of a conventional whey: it is the most telling comparison, and it takes thirty seconds.

The rest of the range can be compared in our protein collection, and the whole line-up in our sports nutrition section.

What is Applied Nutrition Beef XP?

Applied Nutrition Beef XP is a powdered beef protein, sold in a 1.8 kg tub and dosed at 30 g per serving. What sets it apart is its texture: this is not a milky shake but a clear drink, transparent and fruity, from the same family as clear whey. You drink it ice-cold, like a juice, not like a milk.

The formula is a short one: 92% beef protein isolate, citric acid, xanthan gum as a thickener, flavouring, sucralose, and a colouring that varies with the flavour. It is that 92% figure that defines the product — the rest is the few grams needed for taste and consistency.

The appeal of a bovine source is above all a matter of what it leaves out: no milk, no lactose, no soya in the formula. That is why this category exists at all. The flavours listed: Lemon & Mint, Millions Pineapple, Millions Blackcurrant, Blue Raspberry, Orange & Mango, Mixed Berry, Tropical Vibes, Strawberry & Raspberry, Citrus Twist and Cherry & Apple. The British brand's full range can be found in the Applied Nutrition section.

What does a 30 g serving contain?

* Column calculated from the values declared per serving, as the manufacturer does not publish a per-100 g column. Let us point out what is missing, because it matters: no kilojoule equivalent, no “of which saturates” line, no “of which sugars” line, no “fibre” line, and no figure for salt. “Negligible amount” is the wording the regulations provide for very low levels, but it is not a number, and we will not replace it with an estimate.

27.7 g of protein for 114 kcal is a remarkable ratio. Protein supplies virtually all of the product's energy here, which makes the “high protein” nutrition claim beyond dispute. And the applicable regulatory wording is this one: protein contributes to a growth in and the maintenance of muscle mass.

Do the maths with us all the same: 27.7 g of protein in 30 g of powder works out at 92.3 g per 100 g — exactly the isolate content stated in the formula. In other words, that figure assumes a beef isolate that is almost pure protein. It is theoretically possible, it is very much top of the range, and it is a line we would encourage you to check on the label of the tub you receive.

Zero carbohydrate and 0.5 g of fat per serving: on paper, that is the leanest profile in the protein category, leaner still than a whey isolate. During a strict cutting phase, that is a genuine argument.

There is one point on which we will be cautious, however: the manufacturer states that the product contains all the essential amino acids, but publishes no amino acid profile. Yet that is precisely the data that would allow a beef protein to be compared with a whey. Without it, we can neither assert nor dispute any equivalence — we simply note that the figure is missing.

How do you prepare Beef XP?

Dose: 30 g, i.e. one scoop. Liquid: 300 ml of cold water. Timing: after your session, between meals, or in the morning. Frequency: 1 to 3 servings a day depending on your protein needs. Duration: continuous, no course of treatment is indicated.

Shake for 15 to 20 seconds until fully dissolved. Use really cold water, and water only. That is the rule that makes all the difference with a clear protein: with milk, the mix curdles and the result is frankly unpleasant. Ice-cold, on the other hand, it drinks like a fruit drink, which makes it considerably easier to face after a hard session than a creamy shake.

The manufacturer notes that the doses provided by the scoop are approximate and recommends precision scales if you are counting to the gram. That is a piece of honesty you do not often see, and it is useful: between a level scoop and a heaped one, the gap easily exceeds 5 g.

The powder also takes well to being added to porridge, to cereal or to a baking mix to enrich a lactose-free recipe. The result will be fruity — bear that in mind before folding it into a chocolate cake. The 1.8 kg tub covers 60 servings, i.e. two months at one shake a day.

Who is Beef XP for, and who is it not for?

It is aimed at two very specific profiles. The first: people who are lactose intolerant or who digest dairy proteins poorly, and for whom even a whey isolate remains uncomfortable. The second: those who can no longer stand the milky texture of shakes, particularly straight after training, and who would rather drink something clear and cool.

The formula contains no milk and no soya. The product is, however, made in a facility that handles MILK, EGG, SOYA, FISH, CELERY and CEREALS CONTAINING GLUTEN: in the event of a severe allergy to any of these, cross-contamination remains possible and caution is called for.

As the source is bovine, it is suitable for neither vegetarians nor vegans, nor for anyone who excludes beef for religious or personal reasons. In those cases, look instead at our egg proteins or our plant proteins. The manufacturer does not recommend it for the under-18s and asks pregnant or breastfeeding women, as well as anyone under medical treatment, to seek medical advice.

A word on the colourings, because it is rarely said: they vary with the flavour. Most are of natural origin — beetroot red, turmeric, beta-carotene — but the Blue Raspberry version contains brilliant blue FCF, a synthetic colouring. If you avoid those on principle, choose another flavour.

What you should not expect from it: it is not a miracle product just because it comes from beef. It is a protein source, like a whey, with a very clean nutritional profile and a different texture. It is not a gainer, not a weight-loss product and not a meal replacement — 114 kcal replaces no meal.

Beef XP or a whey isolate?

This is the comparison that decides the matter, and it comes down to just two criteria: your digestion and your budget.

A whey isolate is the better choice for the vast majority of people. It provides 24 to 26 g of protein for 105 to 115 kcal, in the same ballpark, and it has two solid advantages: its amino acid profile is published and documented — which is not the case here — and its cost per serving is generally lower. If you digest whey without any trouble, there is no reason to pay more for a bovine source.

Beef XP is the better choice in three concrete situations. If lactose genuinely causes you problems, including with an isolate. If you need the leanest possible profile — zero carbohydrate, 0.5 g of fat — at the end of a prep. And if the milky texture puts you off: drinking 300 ml of an ice-cold fruit drink after a session of thirty sets is nothing like swallowing a creamy shake, and plenty of people give up on their protein for that reason alone. The best product is still the one you actually drink. The rest of the sources can be compared in our protein section.

Frequently asked questions

Can it be mixed with milk?

No. This is a clear protein, designed for cold water only. With milk, the mix curdles, the texture becomes unpleasant and the fruity taste sits badly with the dairy. Stick to 300 ml of really cold water, that is where the product is at its best.

Is it really free of any meaty aftertaste?

There is no beef taste: the isolate is deodorised and given fruit flavouring. Expect something tart instead, close to a diluted juice. Some people notice a slight bitterness at the finish, more marked on the citrus flavours than on the berry ones.

How many servings are in the 1.8 kg tub?

Sixty 30 g servings. At one shake a day, that covers two months; at two shakes on training days, reckon on six weeks. The manufacturer notes that the scoop doses are approximate: weigh them out if you are counting precisely.

Is this product suitable for people who are lactose intolerant?

The formula contains neither milk nor lactose — that is its very reason for existing. One caveat, though: the product is made in a facility that handles milk, which makes cross-contamination possible. In the event of an allergy to milk proteins — which is not the same thing as lactose intolerance — caution is called for.

Why is there no amino acid profile?

The manufacturer states that the product contains all the essential amino acids, without publishing the detail. That is a shame, because it is exactly the data that would allow an objective comparison with a whey. We will not fill that gap with an estimate: if you need that information, ask the manufacturer for it.

Zero grams of carbohydrate — is that believable?

Yes, on a protein isolate flavoured with sucralose: the sweetness comes from an intense sweetener, used at doses of the order of a milligram, not from sugar. The citric acid and xanthan gum in the formula are likewise present in quantities far too small to register on the carbohydrate line.

Which flavour should you start with?

On a clear protein, go for the sharply tart profiles, which work best ice-cold: Citrus Twist, Lemon & Mint or Blue Raspberry. Berry flavours such as Mixed Berry or Strawberry & Raspberry are gentler and more universally liked. Avoid Blue Raspberry if you rule out synthetic colourings.

Where can you buy Applied Nutrition Beef XP 1.8 kg?

The flavours can be ordered from this page, and we ship throughout France and Europe.

A clear protein is not judged on a label but on the first mouthful: either the texture suits you and you will never go back to a milky shake, or it throws you and the 1.8 kg tub takes a long time to finish. That is exactly the kind of trade-off we talk through at the counter of our Vendargues shop, about ten minutes from Montpellier, before letting you leave with two months' supply. The full range can be browsed in our sports nutrition section.

What is Per4m Egg White Protein?

It is an egg white protein powder, with a reference serving of 30 g providing 21 g of protein and 116 to 118 kcal. The 900 g tub covers 30 servings. The flavours listed: Double Chocolate, Cookies and Cream and White Chocolate-Hazelnut.

The main ingredient is egg albumin, in other words dehydrated egg white. It is the only genuine alternative to dairy proteins that remains of animal origin: no milk, no lactose, no curd. The manufacturer states that the albumin comes from free-range hens' eggs; we report that statement as it publishes it, without having verified it.

The formula adds coconut oil powder and medium-chain triglyceride (MCT) powder, a flavouring, a thickener (sodium carboxymethylcellulose) and sucralose. The product joins our egg protein and Per4m ranges.

What does a 30 g serving contain?

* Column calculated from the values declared for 30 g.

A remark is called for on the two missing lines, and it is not a trivial one. The manufacturer does not declare the fat content, even though the formula contains coconut oil powder and MCT powder — two fatty ingredients. A quick calculation confirms it: 21 g of protein and less than 2 g of carbohydrate cannot on their own account for 116 kcal, so there is necessarily fat in that serving. We cannot give the amount, and we will not invent it: read the label on the tub you receive, particularly if you are cutting and counting your fats. Salt is not declared either, even though egg white naturally contains some.

The solid figure is 70 g of protein per 100 g of powder. That is the level of a good whey concentrate, below an isolate, and it is normal for an egg albumin. Brought back to the plate: 21 g of protein per serving is the equivalent of six to seven egg whites, without having to crack or cook them.

The second point is the product's real argument: no trace of milk or lactose in the composition. This is not a claim, it is a reading of the ingredients list. If dairy shakes bother you and plant proteins do not appeal to you, this is more or less the only option left.

Egg white supplies the nine essential amino acids, BCAAs included. The manufacturer does not publish a detailed amino acid profile, so we cannot give a leucine content. The applicable regulatory wording is the only one authorised for a protein: protein contributes to a growth in and the maintenance of muscle mass.

How do you prepare this egg white protein?

Serving: 30 g. Liquid: 200 ml of water, plant milk or dairy milk. Timing: after training, as a snack or in the evening. Frequency: 1 to 2 servings a day depending on your needs. Duration: ongoing, as no course is prescribed.

The directions come with a quirk no whey has, and it is the leading cause of disappointment with this type of product: egg white foams. That is normal, it is exactly what it does in a mixing bowl. The method that works: pour the liquid in first, then the powder, shake gently for a few seconds and then more vigorously, and let it stand for a minute or two before drinking. Twenty to thirty seconds of shaking is enough.

Second practical point: the powder can clump slightly if it is poorly mixed, again just like fresh egg white. This is not a manufacturing fault. A blender gives a noticeably smoother result than a shaker if texture matters to you.

It is in the kitchen that this product pulls ahead of a whey: albumin behaves like fresh egg white when cooked. It makes things rise, it adds softness, and it does not curdle the way a dairy protein does. In pancakes, muffins or a protein bread, it is easier to work with than a whey.

On timing, let us stay sober: your total protein over the day counts for more than the slot. Take this shake wherever you are genuinely short of protein.

Who is this protein for, and who is it not for?

It is aimed precisely at those who are bothered by milk: lactose intolerance, milk protein allergy, or simply digestive discomfort after a dairy shake. It also appeals to those who cook with their protein, for the reason explained above.

It contains EGG, which is self-evident, and it is made in a factory handling MILK, GLUTEN (oats and wheat), SOYA, CELERY, MUSTARD, SULPHITES, FISH, CRUSTACEANS, PEANUTS and NUTS. The list of possible traces is one of the longest in the range: if you are allergic to any of these ingredients, this product is not for you. The manufacturer naturally rules it out in case of egg allergy.

So it is not suitable for vegans — albumin is of animal origin — nor, despite the absence of milk in the composition, for people whose allergy involves one of the allergens listed as traces. It suits you less well if you count your fats precisely: the manufacturer does not declare them, and the formula contains some.

What you should not expect from it. This is not a weight-loss product, and it is not an appetite suppressant: no satiety or appetite control claim is authorised, whatever the category may suggest. Nor is it a “slow-release” protein in the sense used for a casein: no claim allows an effect linked to digestion speed to be asserted, and we will not write one. What you are buying is 21 g of complete protein without milk.

Egg white protein or whey isolate?

Both answer the same need — protein without digestive trouble — by two different routes.

A whey isolate supplies 25 to 27 g of protein per 30 g of powder, with residual lactose generally below 0.5 g. It is the better choice if your problem is lactose intolerance: the amount left is so small that most intolerant people cope with it, and the protein content is higher. It generally costs less per gram of protein.

Egg white protein becomes the right choice in two cases where an isolate is not enough: a milk protein allergy, where even an isolate is ruled out, and a severe intolerance that resists any dairy product. It also wins in the kitchen, for the reasons already given. If you want the same thing in unprocessed form, our liquid egg white range offers the raw product, cheaper per gram of protein but far less convenient.

And if your aim is simply to avoid animal products, this is not where to look: only the plant proteins range answers that demand.

Frequently asked questions

Why does the shake foam so much?

Because it is egg white, and egg white whips up: that is a natural property of albumin, not a fault. Pour the liquid in before the powder, shake gently then harder, and let it stand for a minute or two. The foam partly subsides, and the taste is not affected.

Is it suitable in case of lactose intolerance?

Yes, the composition contains neither milk nor lactose. One caveat, though: the product is made in a factory handling milk, and traces are possible. For simple intolerance this is not a problem; for a confirmed milk protein allergy, the question is worth putting to your doctor.

How much fat is there in a serving?

The manufacturer does not declare it in the labelling data available to us, and we will not invent it. The formula does however contain coconut oil powder and MCT powder, two fatty ingredients. If you track your fats closely, read the label on the tub you receive.

How many servings are there in the 900 g tub?

Thirty, at 30 g per serving. At one shake a day that is a month; at two, a fortnight. Reseal tightly after use and store in a dry place: an albumin powder picks up moisture.

Can it be used in baking?

That is precisely where it stands apart from a whey. Albumin behaves like fresh egg white: it makes things rise, adds softness and does not curdle when cooked. Stir it straight into a pancake, muffin or protein bread batter.

What does an egg white protein taste like?

Less rounded than a whey, with a lighter texture and a slight foam on the surface. The flavours on offer — Double Chocolate, Cookies and Cream and White Chocolate-Hazelnut — are frankly indulgent, which makes up for it. With plant milk rather than water, the result is much more pleasant.

Is it more filling than a whey?

We cannot state that: no satiety claim is authorised in Europe for a protein, whatever its origin. What we can say is that the nutritional profile is close to that of a whey concentrate, at 70 g of protein per 100 g of powder.

Where to buy Per4m Egg White Protein?

The flavours can be ordered from this page, and we ship throughout France and Europe. It is an unashamedly niche product: you buy it for one precise reason, almost always digestive.

At the Vendargues shop, about ten minutes from Montpellier, the first question we ask in front of this tub is whether the problem lies with lactose or with milk proteins. In the first case an isolate is often enough and costs less; in the second, this is where you need to come. The rest of the proteins can be compared in our sports nutrition range.

What is IO Genix Milk Protein Isolate 100?

It is a powdered milk protein isolate, providing 23.64 g of protein per 30 g serving for 102 kcal. The sizes listed here: 1 kg, around 33 servings, and 2 kg, around 66 servings.

A milk protein isolate is neither a whey nor a casein: it is whole milk stripped of its fat and its lactose, with its two protein fractions kept in their natural proportions — around 80% casein and 20% whey. That is what really sets it apart from the rest of the aisle: you get both digestion speeds in the same shaker, without having to buy two tubs. The raw material chosen is Solmiko HD MPI, and naming the supplier rather than writing “milk proteins” is something few brands in the proteins aisle take the trouble to do.

Added to this are the DigeZyme® enzyme complex and vitamin B6, then the ingredients that make up the formulation: fat-reduced alkalised cocoa in the chocolate flavours, potassium carbonate as an acidity regulator, flavouring, sodium chloride, sucralose and acesulfame K. The full Spanish range can be found in our IO Genix aisle.

What does a 30 g serving contain?

This is one of the most complete tables in the aisle: two columns, the kilojoules, the saturates, the sugars and the salt are all there, which many brands do not publish. Missing are the full amino acid breakdown, the fibre and the DigeZyme® content, which is not quantified.

The figure that defines this product is 102 kcal for 23.64 g of protein. Per serving, that means 93% of the calories in the shaker come from protein. It is hard to get any cleaner: 0.21 g of fat and 0.57 g of sugars per serving are amounts that count for nothing in any food diary, however strict.

The second figure is the protein content: 78.8 g per 100 g. That is the level of a good premium concentrate, below a whey isolate at 85-90 g. It is not a shortcoming, it is the nature of a milk protein isolate — and a gap of two or three grams per serving does not weigh heavily against what you get in return: a complete casein-whey profile.

Third point, the one the manufacturer does not put forward: 0.5 mg of vitamin B6 per serving, that is 35% of the NRV. That is above the 15% threshold that permits a regulatory wording, and it is therefore the only micronutrient we can say anything about: vitamin B6 contributes to normal protein and glycogen metabolism, as well as to normal energy-yielding metabolism. As for the protein itself: protein contributes to a growth in and the maintenance of muscle mass. On DigeZyme®, by contrast, nothing can be asserted — no digestive claim is authorised in Europe for an enzyme complex. We mention it because it appears on the label.

How do you prepare Milk Protein Isolate 100?

Dose: 30 g, roughly one scoop. Liquid: 200 to 250 ml of water, skimmed milk or plant drink. Timing: on waking, between meals, or in a recipe. Frequency: 1 to 2 servings a day depending on your needs. Duration: continuous, as the manufacturer sets no course length.

The detail that matters with this kind of protein: casein thickens. At 200 ml the texture is dense, almost creamy; at 250 ml it stays fluid. It is a personal preference, but if you are coming from a whey, expect something thicker — and do not read it as a failure to dissolve. Pour the liquid in before the powder and shake for twenty seconds.

The manufacturer settles on three moments, and they are well chosen. On waking, when the previous meal is a long way behind. Between two main meals, as a snack. And in a recipe that is low in protein — porridge, fromage frais, pancakes — where the thick texture becomes an advantage rather than a drawback.

On the timing of the serving, let us stay sober: the twenty-four-hour protein total weighs far more heavily than the hour at which you drink the shaker. This product simply lends itself better than others to the moments when the intake has to last, thanks to its casein share.

Keep the tub tightly closed, in a cool, dry place.

Who is this isolate for, and who is it not for?

It suits anyone who wants a single protein for the whole day rather than a whey in the morning and a casein in the evening. It also suits anyone watching their calories closely: 102 kcal for 23.6 g of protein is one of the best ratios in the aisle. And the 2 kg size will interest those getting through two shakers a day.

The product contains MILK and SOYA — worth noting in passing that soya appears among the declared allergens without appearing in the ingredient list supplied to us; if you have an allergy, work on the most cautious assumption and check the packaging. Traces of NUTS, EGG, GLUTEN, FISH, SULPHITES and CELERY are possible. The manufacturer reserves it for healthy adults and asks that it not be given to children or to pregnant women.

It is not suitable if you are allergic to milk proteins: “isolate” does not mean “free from milk proteins”, quite the opposite — that is precisely what you are buying. Nor is it suitable for vegans. And if your digestive discomfort is pronounced, be aware that the residual lactose, though low — the carbohydrates top out at 1.26 g per serving — is not nil.

What not to expect from it: an effect tied to digestion speed. Casein's reputation as the “night-time protein” dies hard; no claim allows it to be stated, and we will not write it. What you are buying that can be verified is a complete protein profile, very little fat and very few sugars.

Milk protein isolate or casein?

This is the comparison that counts, and it is subtler than the one between a whey and a casein.

A pure casein, generally micellar, contains only the slow fraction of milk proteins. It is the better choice if you are specifically after a very thick texture that can be eaten with a spoon, or if you already round out your day with a fast whey around training. It is often denser in the mouth and more filling.

The milk protein isolate supplies both fractions in their natural proportions. It is the better choice if you want a single tub for the whole day, and that is a genuine economic argument: one product instead of two, with a profile that works on waking as well as for a snack. Its values are excellent besides — 0.7 g of fat per 100 g.

If your priority is the highest protein content per serving and fast digestion around training, a whey isolate is where you should go: 85 to 92 g per 100 g, against 78.8 here. And if your difficulty is purely digestive, the digestive enzymes aisle offers dedicated products you dose yourself, rather than an unquantified complex built into a powder.

Frequently asked questions

What is the difference from a whey?

A whey contains only the fast fraction of milk proteins. A milk protein isolate keeps both fractions, casein and whey, in their natural proportions — around 80% and 20%. In practice, the texture is thicker and the intake lasts longer, for a slightly lower protein content.

How many servings per tub?

Around 33 for the 1 kg size and 66 for the 2 kg, at 30 g per serving. At one shaker a day, that comes to a month and a little over two months respectively. The 2 kg does not exist in the Meringue Milk flavour: check availability before ordering.

78.8 g of protein per 100 g, is that low?

It is the level of a good concentrate, below a whey isolate at 85-90 g. Look instead at how the calories break down: 93% of those in the shaker come from protein, with 0.21 g of fat and 0.57 g of sugars per serving. On that criterion, the formula is very clean.

Is it suitable for people who are lactose intolerant?

The carbohydrates top out at 1.26 g per serving, of which 0.57 g are sugars: the residual lactose is therefore very low, but not nil, and the manufacturer does not publish the exact figure. Most intolerant people tolerate it well. If you are allergic to milk proteins, however, this product is ruled out.

Why is the shaker so thick?

Because casein accounts for around 80% of the protein, and casein gels on contact with liquid. It is not a failure to dissolve. If the texture bothers you, go up to 250 ml rather than 200; if you like it, stay at 200 ml and eat it with a spoon.

What is the vitamin B6 in the formula for?

At 0.5 mg per serving, that is 35% of the reference value, it goes beyond the regulatory threshold of 15% and allows an authorised wording to be used: vitamin B6 contributes to normal protein and glycogen metabolism. That is consistent with a protein product, and rarely done in the aisle.

Can it be used in cooking?

Yes, and that is in fact one of its most interesting uses. The manufacturer suggests it in low-protein recipes: porridge, fromage frais, pancakes. The thick texture of casein, which can be a nuisance in a shaker, becomes an advantage here — it binds the mixture without adding any fat.

Where can you buy IO Genix Milk Protein Isolate 100?

Both sizes and the full range of flavours can be ordered from this page, and we ship anywhere in France and in Europe. If this type of protein is new to you, start with the 1 kg: the texture is frankly different from a whey, and you either like it or you do not.

At the Vendargues shop, about ten minutes from Montpellier, this is the product we bring out when a customer is torn between buying a whey and a casein. Nine times out of ten, a single tub is enough to cover both uses, and the saving is immediate. The rest of the aisle can be compared in our sports nutrition section, and the associated vitamins in vitamin B.

What is IO Genix Whey Sublime 1.5 kg?

IO Genix Whey Sublime is a whey concentrate in a 1.5 kg tub, dosed at 30 g per serving. Its protein base is a whey concentrate named explicitly by the manufacturer: Lacprodan® SP-8011, produced by the Danish dairy group Arla Foods Ingredients. That is rare enough in this category to be worth pointing out — most labels simply write “whey protein concentrate” without saying where it comes from.

Three ingredients round out the formula. L-glutamine of Kyowa quality, an amino acid produced by fermentation. An enzyme complex called DigeZyme®, bringing together amylase, protease, lactase, lipase and cellulase. And vitamin B6 in the form of pyridoxine hydrochloride. Sucralose provides the sweet taste, with no added sugar.

The flavours in the range: Choco Milk Bar Crunchy, Milkyboom Choc, Cookie Dough, Black Cookies Cheesecake and Rochello. All of them are decidedly indulgent — this is not a range of well-behaved vanillas. The rest of the brand can be found in the IO Genix range.

What does a 30 g serving contain?

Figures for the standard flavour; they may vary slightly from one flavour to another. The manufacturer publishes neither a “fibre” line nor a detailed amino acid profile, and the amount of L-glutamine is not quantified: the ingredient is declared, its dose is not. We will not invent it.

75 g of protein per 100 g is at the top of the range for a concentrate. The category tends to sit around 70 to 77 g, and a concentrate advertising 85 g should raise doubts rather than reassure — at that level, it is an isolate. Translated into a serving: 22.5 g of protein for 117 kcal, roughly the protein equivalent of four egg whites for half the preparation. Protein here supplies more than three quarters of the product's energy, which permits the nutrition claim “high in protein”. And the applicable regulatory wording is this one: protein contributes to a growth in and the maintenance of muscle mass.

Less than one gram of fat per serving — 0.99 g of which 0.33 g saturates — is clean for a concentrate, which by its nature retains a share of fat. The 4.5 g of carbohydrate, of which only 0.75 g sugars, remain modest.

The 0.50 mg of vitamin B6 covers 36% of the NRV, comfortably above the 15% threshold that governs claims. We can therefore write that vitamin B6 contributes to normal protein and glycogen metabolism, to normal energy-yielding metabolism and to the reduction of tiredness and fatigue.

That leaves DigeZyme®, 30 mg per serving. Let us be clear: it is an enzyme complex, and no digestive claim is authorised in Europe for this type of ingredient. We will therefore promise you nothing about digestion, unlike what you read elsewhere. What we can say is factual: the lactase it contains is the enzyme that breaks down lactose, and its presence is consistent with a whey concentrate, which contains some. What it produces in your case, only trying it will tell.

How do you prepare Whey Sublime?

Dose: 30 g, that is one scoop. Liquid: 200 to 250 ml of water or skimmed milk. Timing: after the session, at breakfast or as a snack. Frequency: 1 to 3 servings a day depending on the gap between your intake and your target. Duration: ongoing, no course is specified.

Shake for twenty seconds in a shaker. With water the drink stays light and the flavours, which are pronounced, come through clearly. With skimmed milk the texture thickens and the calorie contribution climbs — useful when bulking, to be avoided if you are counting closely.

The 1.5 kg tub covers 50 servings, that is close to two months at one shaker a day, or three weeks at two or three servings. It is the right format if you are a regular consumer: fewer orders, and a cost per serving more favourable than a 1 kg tub.

On the timing of the serving, let us put it plainly: it matters far less than people claim. What determines the result is the protein total over twenty-four hours, not the quarter of an hour following the last set. Take your shaker whenever it suits you. If you also want to cover your carbohydrates after training, pair it with a cream of rice rather than buying a ready-made gainer: you control both doses.

Who is this whey for, and who is it not for?

It suits anyone who wants an everyday whey with a clean profile, who likes distinctly dessert-like flavours, and who gets through enough to justify a 1.5 kg tub.

The product contains MILK, and therefore lactose. Traces of GLUTEN, EGGS, FISH, SOYA and NUTS are possible. The manufacturer does not recommend it for pregnant or breastfeeding women and asks that it be kept out of the reach of young children.

It is not suitable if you are genuinely lactose intolerant. The presence of lactase in DigeZyme® changes nothing about that answer: we have no data allowing us to state that it is sufficient, and a whey concentrate remains a whey concentrate. In that case, turn to a whey isolate, from which the lactose has been removed by filtration. Nor is it suitable if you want the maximum protein per serving, or if you prefer neutral flavours — the products here are all very pronounced.

What you should not expect from it: it is neither a weight-loss product, nor a meal replacement, nor a performance product. It is a convenient protein source, nothing more. And if your diet does not already cover your basic requirements, a tub of whey will not solve that particular problem.

Whey Sublime or a whey isolate?

This is the comparison everyone makes in front of the shelf, and it comes down to two figures and one situation.

The figures first. Here, 22.5 g of protein for 117 kcal, 0.99 g of fat and 4.5 g of carbohydrate per 30 g serving. With a typical isolate, reckon rather on 24 to 26 g of protein for 105 to 115 kcal, with fat and carbohydrate pulled down towards 0.5 g. The real gap is therefore two to three grams of protein per shaker. Over a day at two servings, that makes five grams — the equivalent of half an egg white. That is not what decides progress, and the isolate costs appreciably more.

Then the situation, and it is this that really settles matters. The isolate is the better choice if you digest lactose poorly, if you are on a strict cut and counting every gram, or if you are after a very fluid texture. In those three cases the argument is beyond dispute and it is worth the extra cost.

Whey Sublime is the better choice everywhere else: better protein-to-price ratio, a creamier texture, more accomplished flavours, and a 1.5 kg format that spaces out the orders. If your objective is simply to hit your daily protein total without thinking about it, this is the one to take. The whole category can be compared in our proteins range.

Frequently asked questions

What is Lacprodan® SP-8011?

It is the trade reference of the whey concentrate used, produced by the Danish dairy group Arla Foods Ingredients. Naming its raw material supplier commits the brand to a precise origin rather than to an adjective. It does not mechanically make the powder better, but it is verifiable information, and that is rare in this category.

How many servings are there in the 1.5 kg tub?

Fifty servings of 30 g exactly. At one shaker a day, that covers close to two months; at two shakers on training days, reckon on five to six weeks. Close the tub properly and store it in a dry place, away from direct light.

Do DigeZyme® enzymes improve digestion?

No digestive claim is authorised in Europe for this type of enzyme complex, and we will therefore make none. Factually: 30 mg per serving, bringing together amylase, protease, lactase, lipase and cellulase. Lactase is the enzyme that breaks down lactose. We have no data allowing us to state that this amount is enough to change anything for someone who is intolerant.

How much glutamine does a serving contain?

The amount is not disclosed by the manufacturer. L-glutamine appears second in the ingredients list, which suggests a not insignificant share, but we will not turn a position in a list into a figure. If your objective is a precise intake, the glutamine range offers pure powders that you dose yourself.

Can it be prepared with milk?

Yes, 200 to 250 ml of skimmed milk gives a denser texture and a rounder taste. Just be aware that you are thereby adding the calories of the milk to those of the serving, which is useful during a weight-gain phase and a drawback during a restriction phase. With water, stick to 200 to 250 ml as well.

Which flavour should you choose first?

The products are indulgent and either chocolatey or biscuity: Choco Milk Bar Crunchy and Milkyboom Choc for milk chocolate lovers, Cookie Dough and Black Cookies Cheesecake for a patisserie profile, Rochello for a hazelnut note. If you drink three shakers a day, be wary of very sweet flavours: you tire of them faster than of a vanilla.

Does it contain added sugars?

No. The sweet taste comes from sucralose, a sweetener, and not from added sugar. The 0.75 g of sugars per serving corresponds to the lactose naturally present in whey, not to an addition. Per 100 g, that gives 2.5 g of sugars for 15 g of carbohydrate.

Where can you buy IO Genix Whey Sublime 1.5 kg?

The flavours can be ordered from this page, and we ship throughout France and Europe.

A 1.5 kg tub means fifty shakers of the same taste: best not to get it wrong. At our shop in Vendargues, about ten minutes from Montpellier, we happily open the conversation with the question that counts — would you rather have a milk chocolate, biscuit or hazelnut taste? — because it is that, and not the “protein” line, that will decide whether you finish the tub. Enzymes and other digestive supplements are grouped together in the digestive enzymes range.

What is Nutrimuscle Egg Protein Powder?

Nutrimuscle Egg Protein is an egg white powder meant to be drunk from a shaker like a whey. A 40 g serving — roughly three scoops — provides 34.4 g of protein, or 86% of the powder, with less than 1 g of carbohydrate and less than 1 g of fat. It contains no lactose.

This is an animal protein, but not a dairy one: it is made from egg whites, which the manufacturer states come from free-range hens and French production. The powder is desalted, meaning its sodium content has been reduced — a point that matters, since raw egg white is naturally salty.

The versions in the range: vanilla and chocolate. The rest of the brand can be browsed in our Nutrimuscle section, and the other products in the category in our egg protein section.

What does a serving of egg protein contain?

86% protein is whey isolate territory, and it is very high for an egg protein. A 40 g serving provides 34.4 g of protein — more than a standard serving of concentrated whey, which often tops out at around 24 g. If you count your intake precisely, this is worth knowing: the recommended serving is larger than for a whey, and the protein figure follows.

Less than 1 g of carbohydrate and less than 1 g of fat per serving: on that score, it is hard to beat. Egg white contains neither sugar nor fat; all of the fat in an egg sits in the yolk. That is what makes this powder useful during a calorie-restricted phase, when every superfluous gram counts.

The real argument, however, is neither the protein content nor the macros: it is the absence of lactose. For someone who digests milk protein poorly — and plenty of people come to us with that problem — egg is one of the few animal alternatives that stands comparison on amino acid profile. Plant proteins are another route, but they often require combining two sources.

On the regulatory side, one authorised claim applies fully here: protein contributes to a growth in and the maintenance of muscle mass, as well as to the maintenance of normal bones. That is the official European wording. No claim exists, on the other hand, for the inulin or the Bacillus coagulans found in the flavoured versions: we list them as ingredients, without attributing any effect to them. The manufacturer does not disclose the energy value or the pack weight in the data available to us; refer to the packaging.

Ingredients list

Flavoured versions: EGG white protein from free-range hens, non-instantised, reduced salt content; natural flavouring; Frutafit® HD inulin; sweetener: sucralose; Bacillus coagulans GBI-30 6086.

Allergen: EGGS. Lactose-free, soy lecithin-free, aspartame-free, GMO-free. This product is suitable neither for people with an egg allergy nor for vegan diets.

How do you prepare Nutrimuscle Egg Protein?

Serving: 40 g, i.e. about 3 scoops. Liquid: 250 ml of milk or room-temperature water. Preparation: shake vigorously, the powder is not instantised. Timing: after training, as a snack, before bed or before a fasting period. Frequency: one to two servings a day depending on your needs.

The words “non-instantised” appear in black and white on the label, and they should be taken seriously. This powder does not dissolve like a whey: it needs to be shaken vigorously, several times, and it stays slightly more textured. That is not a manufacturing fault, it is the nature of dried egg white. A shaker with a ball, or a blender, helps a great deal.

Use a room-temperature liquid, neither ice-cold nor hot. Extreme cold makes it dissolve even less readily; heat, for its part, would coagulate the protein — an egg white remains an egg white. Tap water at room temperature, or milk taken out of the fridge a few minutes beforehand, give the best result.

One precaution the manufacturer flags and nobody else mentions: avoid heavily chlorinated tap water if the probiotic matters to you. Chlorine destroys the Bacillus coagulans found in the flavoured versions. Bottled water or milk settles the question. The manufacturer also advises against taking it at the same time as potassium bicarbonate, because of a risk of bloating.

As for combinations, it mixes easily with a carbohydrate base — maltodextrin, oat flakes, rice cream — or with a serving of creatine, which is tasteless.

Who is this egg protein for, and who is it not for?

It is aimed first at those who digest milk protein poorly: bloating, intestinal discomfort, diagnosed lactose intolerance. That is the number one reason people buy this product, and it is a perfectly sound one. It also appeals to those who want to vary their protein sources rather than putting everything on whey.

It is obviously not suitable for people with an egg allergy — that is a major allergen, and it makes up the entire product. Nor is it suitable for vegan diets. The flavoured versions contain sucralose: if you avoid artificial sweeteners, that is worth taking into account.

A word on taste, because it deserves honesty. An egg white protein has neither the texture nor the roundness of a whey. It is drier in the mouth, less creamy, and the unflavoured version has a pronounced taste that few people enjoy. The vanilla and chocolate versions correct that to a large extent, but if you are coming from a heavily flavoured whey, expect a change.

What you should not expect from it. It does not build muscle on its own, it does not replace a meal, and it has no magic effect linked to its “amino acid profile close to that of humans” — a phrase you read everywhere that does not mean very much. What it does provide is 34.4 g of animal protein with no lactose and no fat, which is already a very good reason to buy it.

Egg protein or whey isolate?

That is the useful comparison, and it comes down to a single criterion: your digestion.

A whey isolate is more pleasant to drink, dissolves instantly and often costs less per gram of protein. It contains very little lactose — filtration removes most of it — and suits the majority of people, including many who are mildly intolerant. Our whey isolate section covers those products, and it is where we point people first.

Egg protein becomes the right choice when even an isolate causes problems, or when you want to get away from milk altogether. It digests more slowly than a whey, which makes it useful in the evening or as a long-lasting snack — a use also covered by casein, except that casein, too, is a milk protein.

A third option if your constraint is ethical rather than digestive: our plant proteins section offers pea-rice blends that achieve a complete profile. They are less protein-dense and rougher in taste, but they settle the milk question as well as the egg one.

Frequently asked questions

How much protein per serving?

34.4 g for a 40 g serving, i.e. 86% protein. That is isolate territory, with less than 1 g of carbohydrate and less than 1 g of fat. The serving is larger than for a classic whey, which explains the higher protein figure.

Does the product contain lactose?

No. It is an egg white protein and contains no dairy ingredient whatsoever. That is precisely its purpose for people who digest milk protein poorly or who are lactose intolerant.

Why does the powder dissolve poorly?

Because it is not instantised, and the manufacturer says so. Dried egg white needs to be shaken vigorously in a room-temperature liquid. A shaker with a ball, or a blender, clearly improves the result. Avoid ice-cold liquid, and never use hot liquid.

Can it be mixed with tap water?

Yes, but if your water is heavily chlorinated, the chlorine destroys the Bacillus coagulans contained in the flavoured versions. Bottled water or milk avoids that problem. The manufacturer also advises against combining it with potassium bicarbonate, which can cause bloating.

Which versions are available?

In the range: vanilla and chocolate. Both contain, besides the egg white protein, a natural flavouring, inulin, sucralose and a probiotic. The protein itself is identical from one version to the other.

What is the energy value per 100 g?

The manufacturer does not disclose it in the data available to us, any more than the pack weight. We are not going to invent it. The macronutrients, on the other hand, are known: 86 g of protein, less than 2.5 g of carbohydrate and less than 2.5 g of fat per 100 g.

Is it suitable for taking before bed?

Yes, and that is one of its classic uses: egg protein digests more slowly than a whey. The manufacturer also suggests it before a fasting period. That said, what matters most is your total protein for the day, rather than the exact timing of servings.

Where can you buy Nutrimuscle Egg Protein?

The versions can be ordered from this page, and we ship throughout France and Europe. At the Vendargues shop, about ten minutes from Montpellier, this is the product we reach for when a customer explains that whey has been bloating them for months: nine times out of ten, switching to egg sorts the problem out within a week. We simply warn them about the texture, which is not that of a whey. The rest of our selection can be browsed in the protein section.

What is Rule One Clear Isolate 689 g?

Rule One Clear Isolate is a clear whey in a 689 g tub, that is to say a whey protein isolate formulated to stay dissolved in an acidic medium and give a translucent, fruity drink rather than a creamy shake. It is made by Rule One, an American brand.

The base is a whey isolate, never a concentrate: only that degree of filtration allows the clarity. The rest of the list is short — natural and artificial flavourings, malic acid and citric acid for the tartness, salt, sucralose and acesulfame potassium as sweeteners, silicon dioxide as an anti-foaming agent, potassium chloride, and blue spirulina as a colouring in the relevant flavours.

The flavours on offer: Blue Raspberry, Cherry Limeade, Peach Mango and Strawberry Lemonade. The register is that of a lemonade, not of a milky dessert. The manufacturer states that its batches undergo third-party laboratory testing for banned substances; we report that information and attribute it to them, not having seen the reports.

What does a serving of Clear Isolate contain?

The reference serving is 25 g. It provides 20 g of protein for 90 kcal (377 kJ), 1 g of carbohydrate, 0 g of fat, 0.3 g of salt and 120 mg of sodium. The 689 g tub covers 27 servings.

Two figures deserve to be looked at together. First the protein density: 20 g of protein in 25 g of powder, that is 80 g per 100 g. Then the size of the serving. Clear wheys are generally dosed at around 20 to 25 g against 30 to 35 g for a conventional whey, because beyond that the drink turns syrupy. This one therefore sits at the top of its category for the amount of protein actually delivered per serving, which is not that common.

* Column calculated from the values declared for 25 g, the manufacturer not publishing a per 100 g column. ** Reference intake of an average adult (8,400 kJ / 2,000 kcal, 50 g of protein, 6 g of salt). Two pieces of data are missing and we are not inventing them: the “of which saturates” line and the “of which sugars” line do not appear in the data supplied by the manufacturer. Nor is the mineral-by-mineral breakdown of the electrolyte complex published: only the sodium is quantified. The values correspond to the Blue Raspberry flavour and may vary slightly from one flavour to another.

The product comfortably exceeds the regulatory threshold allowing the “high protein” nutrition claim — protein accounts for close to 90% of the serving's energy. As for health claims, the authorised wordings are these: protein contributes to a growth in muscle mass, to the maintenance of muscle mass and to the maintenance of normal bones. No recovery claim exists for protein, and we shall not write one.

How do you prepare Rule One Clear Isolate?

The manufacturer specifies a 25 g serving in 350 to 400 ml of ice-cold water, to be shaken vigorously and then left to stand for 30 seconds while the foam subsides. One or two servings a day are enough for most uses; no course length is given, and there is no reason for one with a protein.

The timing: 30 minutes before the session, or immediately after, or at any point in the day to top up an intake. The timing matters less than the total protein over 24 hours — that is the point on which most labels mislead you.

Two instructions apply specifically to this type of product. Do not mix it with milk: the acidity makes the casein flocculate and the drink turns grainy. And do not heat it, do not use it in baking: a clear whey coagulates when cooked. For cooking, keep a whey concentrate.

Who is Clear Isolate for, and who is it not for?

It is aimed first of all at those who can no longer stomach the milky shake format — heaviness on digestion, the taste of vanilla every day, or simply a summer session after which nothing creamy will go down. A protein you do not drink is of no use: that is the soundest use case.

The product contains MILK. It is made in a facility that also handles SOYA, EGG and FISH, and may contain traces of them. In the case of a diagnosed allergy to cow's milk proteins, it is contraindicated: filtration removes the lactose, not the proteins. The manufacturer advises against it for children under 12 and invites pregnant or breastfeeding women, as well as people on medication, to seek advice before use. Any kidney or liver condition is a matter for your doctor.

What not to expect from it: the 300 mg of electrolytes per serving do not make it a sports drink. With 1 g of carbohydrate, the formula meets none of the European conditions that would allow a claim on hydration or on endurance. If that is what you are after, look instead at our electrolytes. Nor does it make you lose weight: it supplies a lot of protein for few calories, which helps you hold a deficit, but it is the deficit that does the work.

Clear Isolate or a conventional whey isolate?

Both rest on the same raw material. The difference lies in the formulation and, above all, in what you will do with it.

A conventional whey isolate is the better choice in three clear cases: you have a high protein requirement to cover and you take two or three servings a day, in which case the price per kilo of protein becomes decisive; you cook with your powder; or you prefer a creamy drink that keeps you going between two meals. On those three points, Clear Isolate loses.

Clear Isolate wins when the drink itself is the problem: milky shakes that are hard to digest, weariness of the milky taste, the urge for a cold, tart drink at the end of a session. It also wins on density, with 20 g of protein in a 25 g serving where many clear wheys stop at 18 g. The calculation that settles it remains the same: price of the tub, divided by its weight in kilos, divided by the protein content per 100 g. Do it on both sides before buying. The protein aisle lets you compare every family.

Frequently asked questions

How many servings does a 689 g tub contain?

Twenty-seven 25 g servings. At one serving a day, that covers almost a month; at two servings on training days only, count on longer. The manufacturer states a shelf life of 24 months in the unopened original packaging, kept away from moisture.

Do the nutritional values change with the flavour?

Slightly. The published figures correspond to the Blue Raspberry flavour, and the manufacturer notes that the others may vary a little. The flavours available are Blue Raspberry, Cherry Limeade, Peach Mango and Strawberry Lemonade. The blue colouring is spirulina, present only in the relevant flavours.

When should Clear Isolate be taken during the day?

Thirty minutes before the session, just after, or at any time to make up a shortfall in intake. The thirty-minute window people talked about fifteen years ago no longer holds: what determines the result is the day's total protein. In practice, take it at the moment you will actually drink it.

Can it be mixed with milk?

No, and that is a manufacturer's instruction, not a preference. The acidity of the formula destabilises the casein in milk: the mixture curdles and turns grainy. Use very cold water, 350 to 400 ml per serving. Crushed ice improves the result further.

Do the 300 mg of electrolytes replace a sports drink?

No. Set against the volume of the preparation, the 120 mg of sodium per serving remain well below the levels that characterise a carbohydrate-electrolyte solution within the meaning of European regulation, and the formula supplies only one gram of carbohydrate. Those minerals improve the drink's profile; they do not turn it into an endurance drink.

Does it contain lactose?

Traces only: this is an isolate, filtered to the point of removing most of the lactose and the fat. Many people troubled by a whey concentrate tolerate it without difficulty. Take care not to confuse this with an allergy to cow's milk proteins, which rules the product out — filtration does not remove the proteins.

How do you avoid the foam?

Pour the water in first, the powder second, shake, then leave it to stand for 30 seconds as the manufacturer indicates. Whey proteins are surface-active and stabilise bubbles: the harder you shake, the longer the foam holds. Taking the metal whisk out of the shaker and diluting generously settles the matter. Made in advance and left to chill, the drink is better.

Where to buy Rule One Clear Isolate 689 g?

This page lets you order the flavours, and we ship throughout France and Europe. With a tart drink, the flavour is the one criterion no product page can replace: in our Vendargues shop, around ten minutes from Montpellier, we talk them through with people who have actually drunk them, and we work out the price per kilo of protein against a conventional isolate in front of you.

If what you are after is instead an amino acid drink to sip during exercise, see our EAA; the whole aisle can be found in our sports nutrition section.