Vegan PROtein RAW (No sweeteners)

Innovative high-performance vegan protein from yeast with no sweeteners or allergens.

• Only 1 ingredient: Yeast-based protein (Saccharomyces Cerevisiae).
• Minimum 75% protein content (>20 g protein per serving). 52.7% EAAs and 21.2% BCAAs.
• Optimal digestibility: PDCAAS score = 100. Comparable to egg and whey protein.
• Easy to dissolve and pleasant texture.
• Incredible neutral flavor with no sweeteners. No typical plant protein aftertaste.
• Natural source of monounsaturated fatty acids (Omega-7 and 9).
• Allergen-free, gluten-free, lactose-free and suitable for vegans.
• Coming soon with Informed Sport certification (November 2024)

Vegan PROtein RAW is an innovative, unique and exclusive concentrated and isolated protein source derived from fermented baker’s yeast (Saccharomyces Cerevisiae). Its neutral taste, without added flavors or sweeteners, allows for a pleasant intake without the typical plant protein aftertaste. Ideal for those seeking a vegan protein for both high-performance and daily use, while supporting gut and microbiota health.

Vegan PROtein RAW is a sweetener-free vegan protein powder, highly digestible, non-GMO and 100% vegan. Made from baker’s yeast, it stands out for its neutral taste, easy digestion, high levels of essential amino acids, BCAAs and nucleotides. It withstands acidic pH (>2) avoiding precipitation in the stomach like whey, and tolerates moderate temperatures (<110ºC), making it suitable for gentle recipes.

It contains a single protein source: baker’s or brewer’s yeast (Saccharomyces Cerevisiae). This plant-based protein is close to animal proteins, with 52.7% essential amino acids and 21.2% BCAAs, similar to whey, supporting recovery and muscle resynthesis. It also provides 9.6% lysine, a key and heat-sensitive amino acid, which is a marker of protein quality.

More than just a great protein source
Nutritionally, it’s not only interesting for its protein concentration and high biological value amino acid profile, but also because it contains <13% fat, with a favorable fatty acid profile: low in saturated fat and rich in monounsaturated Omega-7 and 9. It also has low carbohydrate content (mainly fiber) and contains no sugars (fructose, lactose, etc.).

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

Supports sustainability
It is produced via fermentation from yeast, making it highly sustainable. As a dynamic process, the time from production to commercialization is fast. Fermentation is the most innovative way to obtain alternative proteins efficiently and sustainably. This is due to:

• Lower use of resources such as water, electricity or farmland.
• Low carbon footprint throughout the process.
• No environmental pollutants or pesticides.
• Reuse and/or recycling of resources, such as regenerated agricultural water or the use of molasses (a food by-product) as an energy source for yeast fermentation.

How is it made?
This process uses a source of energy (sugars) and air (oxygen) as substrates for yeast growth in closed, controlled containers, minimizing food contamination and poisoning risks.

After fermentation of this biomass, composed of baker’s yeast and its substrates, various components are separated: cell walls, yeast extract and high-quality protein.

A further step in sustainability
The remaining components or by-products from manufacturing, apart from the protein, have further uses in both the human food and animal industries.

Microbiota-friendly
Being a pure protein, free of sweeteners, additives or excipients, it ensures optimal digestibility, protecting the microbiota and helping maintain intestinal balance.