Magazine

Schüssel mit Haferflocken, Beeren und Hülsenfrüchten auf einem Holztisch, warmes Licht
  • by Florian Schäfer

Fibermaxxing: What the Fiber Trend Means for Protein Users

95% of people don't eat enough fiber. Fibermaxxing wants to change that. But how does this trend fit your protein shake? We look at what the research says and how protein and fiber work together.

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Aufgeschnittene Baobab-Frucht mit weißem Fruchtpulver, Akaziengummi-Stücke und pflanzliches Proteinpulver in Keramikschale auf Holzbrett, Vanilleschoten daneben, türkisfarbenes Leinentuch im Hintergrund
  • by Florian Schäfer

Protein Powder Without Artificial Sweeteners: What You Should Know

Nine out of ten protein powders contain sucralose, aspartame, or acesulfame-K. Research shows: probably harmless, but not proven safe. What are the alternatives, and can you skip sweeteners entirely?

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Frau bereitet in einer hellen Küche einen grünen Proteinshake mit pflanzlichem Proteinpulver zu, Morgenlicht auf Holzarbeitsplatte mit Banane und Beeren
  • by Florian Schäfer

Can You Lose Weight with Plant-Based Protein Powder?

1.6 kilograms. That's how much more weight people lose in trials when they increase their protein intake. The meta-analysis covers 37 RCTs. But does it matter whether the protein comes from whey or peas? The answer involves thermogenesis, satiety hormones, and fiber.

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Akaziengummi-Stücke und aufgeschnittene Baobab-Frucht auf Marmorflaeche, Glasschale mit löslichem Ballaststoffpulver in der Mitte, Holzlöffel daneben, türkisfarbenes Leinentuch im Hintergrund
  • by Florian Schäfer

The Forgotten Ingredient: Fiber in Protein Powder

Fiber in protein powder is rare. Not because it doesn't work, but because formulation is technically challenging. Modern soluble fibers solve the problem.

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Präzisionswaage mit pflanzlichem Proteinpulver auf weißer Marmorflaeche, gelbe Erbsen und Ackerbohnen drumherum, Erlenmeyerkolben mit türkisfarbener Flüssigkeit im Hintergrund
  • by Florian Schäfer

Why a 70-Year-Old Rating System Underestimates Plant Proteins

A 70-year-old rating system methodically favors animal proteins. But the latest research shows: in real-world training with sufficient protein and leucine, plant-based blends are practically equivalent. Why the measurement method is the biggest problem, not the protein source itself.

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