Making protein powder tasty and nutritious

Making protein powder tasty and nutritious

A protein is a protein is a protein? Not according to Amway Food Lab Scientists Gene Maly and Troy Nietling.

The experts behind Nutrilite Soy Protein Drink (formerly known as All Plant Protein Powder), they’ve mastered the science of plant-based macronutrient formulation. “We study proteins, fats and carbohydrates – 99% of the average diet,” says Maly. “We continually investigate new proteins and technologies to find alternative delivery sources beyond powders.”

Not all proteins are created equal, however. Easily digestible proteins have a Protein Digestibility Corrected Amino Acid Score (PDCAAS) of 1. Very few plant proteins have a PDCAAS score of 1, the World Health Organization’s protein standard, adds Maly. “Proteins must be easily digestible to be used efficiently by the body and many plant proteins simply aren’t. Nutrilite standards demand that All Plant Protein Powder carry a PDCAAS of 1. We deliver on this standard by offering a balanced formula of soy, wheat. and pea.”

In fact, protein used in Nutrilite products must meet rigorous standards for:

Quality: Proteins with high amounts of the 9 essential amino acids.

Digestibility: Proteins that easily break down in the body and enter the bloodstream.

Stability: While supplements are tested for analytical component stability, food products have added testing for sensory components.

Sensory experience: Supplements are quickly swallowed but food products linger in the mouth and must taste, smell and feel pleasant.