Whey Isolate

Whey Isolate is a highly purified form of whey protein, obtained by cold microfiltration. It contains 83% protein with less than 1 g of sugar per serving. This purity allows fast absorption and an optimal supply of essential amino acids, ideal to rebuild and strengthen muscle fibres after exercise.

The milk is 100% French, collected from local producers meeting strict quality and animal welfare standards. This proximity guarantees full traceability and maximum freshness of the whey used.

Isolate is more concentrated in protein and lower in lactose, fats and sugars. This makes it a more digestible and more effective alternative, especially during recovery or cutting phases. Its instant solubility gives a smooth texture, without lumps or digestive discomfort.

Thanks to its high content of leucine (10.3%) and BCAA (22.4%), Whey Isolate directly stimulates protein synthesis. This speeds up the repair of muscle fibres, reduces soreness and helps the body rebuild its energy stores after exercise.

Yes. Thanks to its microfiltration process, the lactose content is very low, making it well tolerated even by sensitive people. You get optimal digestive comfort without giving up performance.

Nutritional guidelines indicate that a healthy adult should consume about 0.6 to 0.8 g of protein per kilo of body weight per day, and 1.0 to 1.2 g/kg/day for older people to limit frailty. However, these intakes are a minimum. To support health and physical performance, needs can be higher. The International Society of Sports Nutrition (ISSN) recommends 1.4 to 2.0 g/kg/day for athletes. As it can be hard to reach these intakes through food alone, high-quality protein supplements can be a relevant solution.

Proteins are made of about twenty amino acids, including 9 essential ones that must come from food, because the body cannot produce them. Arginine is conditionally essential, as some physiological states can increase needs. According to the International Society of Sports Nutrition (ISSN), a high-quality protein must be easily digestible, rich in essential amino acids and contain enough leucine, a key amino acid to stimulate muscle protein synthesis.

The quality of a protein depends on its essential amino acid (EAA) composition and its digestibility. The traditional PDCAAS method accounts for EAAs and faecal digestibility but can overestimate absorption and does not distinguish very high-quality proteins. The modern DIAAS method assesses digestibility at the ileal level and compares each EAA with needs by age, giving a more precise evaluation of nutritional value and protein quality.