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The Inside Scoop: How We Make Our Egg White Protein Isolate (and Why)

The Inside Scoop: How We Make Our Egg White Protein Isolate (and Why)

There are tons of protein powders out there: whey protein, casein protein, pea protein, soy protein and so on. Each is unique for one reason or another, but they share one thing in common—they’re all highly processed.

This means they can have an unnatural taste, can irritate sensitive stomachs, can cause insulin spikes and are more likely to contain processing contaminants.

It’s also important to note that, as popular as they’ve become, vegan protein powders may not be favourable in the long run since all plants contain heavy metals. There’s just no avoiding it.

With all of this being said, one type of protein stands out from the rest, and for good reason—egg white protein.


What’s the Deal with Egg White Protein?

Egg whites are the highest-purity and most efficient protein source that exists as real, unprocessed food, so they’re easier for your body to digest and less harsh on your digestive system.

Egg white protein is also easier for your body to use for muscle growth than other common protein sources, which we know thanks to a measurement called the protein efficiency ratio, or PER.

Egg white protein’s only shortcoming is that it’s second to whey protein in biological value (BV), a measure of how much protein absorbed from food becomes part of your body's proteins, by a little less than four percent—not enough for even the most experienced athletes to make a fuss about.

What all of that really means is that egg whites are one of the best protein sources you can eat, and your body will thank you for it. 


How We Make Our Egg White Protein Isolate

Making our Egg White Protein Isolate is quite a simple process, and that’s the beauty of it.

Egg whites are filtered to remove the sulphur, among other things, that give eggs their “eggy” flavour. The filtered egg whites are then air-dried and made into powder. 

The result is a near-flavourless egg white powder that’s chock-full of complete proteins, including all the branched-chain amino acids (BCAAs).

To be exact, there’s 20g of protein per scoop, or the equivalent of five and a half eggs' worth of egg whites.

We add just six more natural ingredients, and there you have it. There’s none of the undesirable stuff you find in other protein supplements.

See? We told you it was simple.


Why We Make Our Egg White Protein Isolate

Now that you know how we make our protein, you should know why we make it.

Yes, we make it because the science says it has advantages over other protein sources, which certainly plays into it, but it’s a little deeper than that.

Our mission is to help as many people as possible achieve their athletic ambition.

One way we’re doing that is by providing you with clean, simple sports nutrition products made from real food that are proven to positively impact your performance.

And eggs are a real food; they give your body the fuel it needs to perform at its best, and our Egg White Protein Isolate is pretty much just egg whites. 

It’s a simple proposition, but it's foundational to what we do.

If we didn’t do it like this, we wouldn’t do it at all.

And to top it all off, we made it taste like chocolate milk—so sip on that.


Should You Choose Egg White Protein Over Other Protein Sources?

That’s a great question! We wish more people asked it.

The short answer is yes.

And the long answer is yes, for all of the above reasons.


— That’s all for now. Train hard!


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