Why milk protein isolate? The protein base behind nyce.

When you buy protein powder, you are above all choosing a protein base. It determines how the powder tastes, how it mixes - and which nutrient profile ends up in your shaker. We chose milk protein isolate. Here is why.

What is milk protein isolate?

Milk protein isolate (MPI) is obtained directly from milk through gentle filtration. Unlike whey protein, which is a by-product of cheese making, MPI contains the complete milk protein: naturally around 80% casein and 20% whey protein - the same ratio as in milk itself.

Thanks to the filtration, the protein content is high while fat and lactose are largely removed. That makes MPI a very concentrated protein source.

Why not just whey?

Whey protein is a good protein source - many of our competitors rely on it. But the natural casein in MPI brings two properties that mattered to us: it makes the texture creamier, almost like a milkshake, and it is digested more slowly than whey protein. For our concept - a shake that accompanies a meal in a calorie deficit - this profile fits better than pure whey.

In the end, one thing matters most: protein contributes to the maintenance of muscle mass. That is true for every high-quality protein source - what counts is getting enough of it in your everyday life.

Where does our milk come from?

The pasture milk for our MPI comes exclusively from Irish producers with pasture grazing - independently verified to the Irish grass-fed standard (Bord Bia): on average around 240 grazing days per year and a diet of on average 95% grass. Everything is developed and produced in our own house in Kerry, Ireland.

And the vegan line?

For everyone avoiding dairy, there is our vegan line based on plant proteins - deliberately developed as its own recipe, not as a copy of the milk version.