Vegan Protein

High-performance vegan protein

Crown Sport Nutrition presents Vegan Protein, its next-generation vegan protein line made from yeast protein (Saccharomyces cerevisiae). With a complete amino acid profile (PDCAAS = 100), comparable to egg or Whey, it is the most advanced plant-based alternative on the market for high-performance athletes.

Now available in two variants:

• Vegan Protein RAW – No sweeteners: 1 single ingredient (yeast protein), neutral taste, no flavors or sweeteners. The purest version, ideal for mixing with any drink or recipe without altering the taste.
• Vegan Protein Chocolate: same yeast protein base with alkalized defatted cocoa, flavors, and sweetener (sucralose). A delicious chocolate flavor to facilitate daily consumption without compromising quality.

Features common to both variants

• Minimum 75% protein (> 20 g of protein per serving).
• 52.7% essential amino acids (EAA) and 21.2% BCAA.
• Optimal digestibility: PDCAAS index = 100, similar to egg and Whey.
• Easy to dissolve and pleasant texture.
• Natural source of monounsaturated fatty acids (Omega-7 and Omega-9).
• Allergen-free, gluten-free, lactose-free, and 100% suitable for vegans.
• Informed Sport anti-doping certified.

What makes each variant special?

Vegan Protein RAW – No sweeteners

The RAW variant is the purest option on the market: it contains a single ingredient (yeast protein) with no sweeteners, no flavors, and no additives. Its taste is practically neutral, without the typical aftertaste of plant proteins, making it perfect to add to shakes, recipes, or coffee without altering the flavor.

As it is a pure protein, without sweeteners or excipients, digestibility is optimal, taking maximum care of the microbiota and helping maintain intestinal balance. Ideal for athletes, purists, and people who prioritize maximum nutritional cleanliness.

Ingredients (RAW): Baker’s yeast protein (Saccharomyces cerevisiae).

Vegan Protein Chocolate

The Chocolate variant maintains the same scientific base and protein quality as RAW, adding an optimized chocolate flavor with alkalized defatted cocoa and sweetener (sucralose). It combines nutritional effectiveness with a superior consumption experience, facilitating adherence to the daily supplementation plan.

With 20 g of protein and 4.41 g of BCAA per serving (27 g), it is the perfect option for those seeking performance and enjoyment in every post-workout shake.

Ingredients (Chocolate): Baker’s yeast protein (Saccharomyces cerevisiae), alkalized defatted cocoa powder, flavors, sweetener: sucralose.

Innovative vegan protein

Unique and exclusive concentrated and isolated source of fermented proteins extracted from baker’s yeast (Saccharomyces cerevisiae). This plant protein is close to animal proteins, with 52.7% essential amino acids and 21.2% BCAAs, similar to Whey, promoting recovery and muscle resynthesis. In addition, it provides 9.6% Lysine, a key heat-sensitive amino acid and indicator of protein quality.

It resists acidic pH (>2), avoiding precipitation in the stomach like Whey, and withstands moderate temperatures (<110°C), making it ideal for mild recipes. Whether in its RAW version (neutral, no additives) or in the Chocolate variant (optimized flavor), you get the same exceptional protein quality.

Not just a good protein source

From a nutritional standpoint, it is very interesting not only due to its protein concentration and high biological value amino acid profile, but also because it contains a percentage of fats (<13%) with a very interesting fatty acid profile, being low in saturated fats and high in monounsaturated fatty acids Omega-7 and 9. In addition, it contains a low amount of carbohydrates (mainly fiber) and no sugars (fructose, lactose, etc.).

This type of protein obtained by fermentation is also known as “cell-based proteins”, as they are extracted directly from microorganisms through fermentation processes.

Supports sustainability

It is produced through fermentation using yeast, making it highly sustainable. Fermentation is one of the most innovative ways to obtain alternative proteins efficiently and sustainably:

• Lower use of resources such as water, electricity, or farmland.
• Low carbon footprint throughout the entire process.
• No environmental contaminants or pesticides.
• Reuse and recycling of resources, such as regenerated agricultural water or molasses (from food waste) as an energy source for fermentation.

The rest of the components or by-products generated during manufacturing, apart from the protein, have subsequent uses in both the human and animal food industries.

How is it obtained?

In this process, only an energy source (sugars) and air (oxygen) are used as substrates necessary for yeast growth, in closed vessels and under controlled conditions, minimizing food contamination and poisoning risks.

Once the fermentation of this biomass, composed of yeast and its substrates, is completed, its various components are separated: the cell walls, the yeast extract, and the high-quality protein that forms the basis of both Vegan Protein variants.