- HIGH BIOAVAILABILITY OF YEAST PROTEIN TO SUPPORT MUSCLES
- SUPPORTS BONE HEALTH
- NO ADDED SUGAR - SWEETENED WITH XYLIT
- UP TO 21 G PROTEIN PER SERVING - SUPPORTS DIET AND TRAINING
- ECO-FRIENDLY PRODUCTION
- 16 SERVINGS PER PACKAGE
Discover ALLNUTRITION YEAST PROTEIN an innovative yeast protein that combines high bioavailability, a rich amino acid profile and organic production. It is an excellent alternative to both animal and plant proteins, suitable for all active people, vegetarians and vegans.
Try YEAST PROTEIN in delicious flavours:
- chocolate,
- coffee,
- peanut butter.
WHY ALLNUTRITION YEAST PROTEIN?
HIGH BIOAVAILABILITY OF YEAST PROTEIN TO SUPPORT MUSCLES
Yeast protein has a high biological value, scoring 1 on the PDCAAS scale – the same as animal proteins. This means that it provides 100% of the essential amino acids. Its nutritional value and digestibility are comparable to milk proteins and significantly exceed those of vegetable proteins.
Protein supports muscles [1], and YEAST PROTEIN provides a complete profile of essential amino acids.
BONE HEALTH
Protein supports healthy bones [2], which is especially important for physically active people.
EXCELLENT FLAVOURS - NO ADDED SUGAR
YEAST PROTEIN is available in four delicious flavours. Each of them is characterised by excellent solubility and a slightly higher density than traditional protein supplements. The product does not contain added sugar - each serving contains less than 0.5 g of simple sugars.
ECO-FRIENDLY PRODUCTION
The yeast protein is obtained in an environmentally friendly way. No pesticides, antibiotics or hormones are used in its production. The product is also GMO-free.
WHO IS YEAST PROTEIN FOR?
YEAST PROTEIN was created to meet the requirements of those who are looking for multifunctionality in their chosen products, who value the principles of sustainability and pay attention to the environmental safety of production processes.
Try it and see what the new protein era tastes like!
Source:
[1-2] Commission Regulation (EU) No 432/2012 of 16 May 2012