fermented Greek yogurt proteins+
The first fermented protein made from Greek yogurt.
20 grams of fully fermented, great tasting protein from grass-fed California dairy – for maximum absorption, a healthy gut, and no bloat.
Available in Vanilla or Coconut Cream
A highly absorbable, fully fermented protein made from grass-fed California dairy.
fermented Greek yogurt proteins+ brings you a delicious protein made with the nutritive and protein-packed benefits of dairy – without the digestive disturbances.
Made with milk sourced from cows that are pastured and farmed in dairies committed to sustainable practices, and produce milk that is free from hormones, antibiotics and GMOs.
Because we use milk as a whole ingredient, fermented Greek yogurt proteins+ contains not one, but two milk proteins: casein and whey. This blend of native milk proteins is digested more slowly than whey alone!
We ensure that you get the best absorption and gut health benefits from this dairy by fermenting it! The fermentation process promotes overall digestive health and healthy gut bacteria, primes the gut for the absorption of other health promoting ingredients, amplifies the nutritional value, and facilitates optimal absorption. Plus, powerful nutrients formed through the fermentation process nourish and prime gut tissue.
Also available in delicious, portable bars!
- Product Q&A
Whey is just one of the proteins in milk, often extracted as a by-product of cheese making. Whey makes up 20% of the protein in milk; the other 80% is called casein (or curds – think Little Miss Muffet). Liquid whey is separated from the casein and sent through filters to remove all non-whey ingredients, and then purified in a process called “ion exchange.” The final step is removing the water from the whey by turning it into a powder at a drying tower. The protein powder is then ready to be packaged and consumed.
Greek yogurt protein contains native milk proteins, and is fermented using lactic bacteria starters or “cultures”: typically Lactobacillus bulgaricus and Streptococcus thermophilus. These traditional strains of bacteria are added to milk, which is then incubated at a specific temperature to maximize the fermenting activity of the bacteria. The bacteria convert the lactose (milk sugar) to lactic acid, which thickens the milk and gives it the tangy taste characteristic of yogurt, as well as increasing the bioavailability and digestibility of the proteins. The product is then dried to a powder.
So… What does that mean for you? While whey protein is considered a complete protein (containing all essential amino acids) it is a singular, isolated milk protein. fermented Greek yogurt proteins+ is comprised of a spectrum of proteins as it is made from milk as a whole ingredient. Proteins in yogurt have been found to be more digestible than proteins in unfermented/regular milk, as the fermentation process works to “predigest”, or break down protein structures into smaller, more digestible forms of the milk protein, possibly releasing some free amino acids.
As far as lactose goes – fermentation renders it more tolerable to people with sensitivities: research has consistently shown that people with lactose intolerance can better tolerate yogurt compared to unfermented milk. This goes for the lactose in fermented Greek yogurt proteins+, which is also naturally rich in Vitamin D and Calcium, providing a comprehensive amino acid profile and 25 grams of protein per serving. Despite this improved digestibility, fermented Greek yogurt proteins+ should not be consumed by those allergic to milk.
We source the milk from a highly conscious dairy, committed to sustainable practices. The cows that provide milk for the fermented Greek yogurt proteins+ are raised, pastured and farmed in California, USA providing grass fed milk that is free from hormones, antibiotics, and GMOs.
In conventional Greek yogurt production, an acid whey is generated as a by-product, and its disposal has been problematic. This substance is hard to get rid of due to its acidity, and has been controversial because of potential negative environmental impacts. Good news! The milk used for fermented Greek yogurt proteins+ doesn’t create acid whey as a by-product. Our supplier has the technology to ensure ZERO acid whey is produced during the manufacturing process. Instead – the process generates a permeate, consisting mainly of lactose, protein and fat. This permeate is produced before the fermentation process, and is integrated into other products so there is no waste or acid whey.
Both fermented Greek yogurt proteins+ and whey are suitable for post workout recovery as they both provide complete protein sources. If you are looking for the easiest to digest then fermented Greek yogurt proteins+ is ideal.
Bos Taurus is Latin for cow and is a label requirement as per the NNHPD (Health Canada).
Yes, it is pasteurized and there are two reasons. Foremost, all dairy from Canada (with the exception of raw milk cheese) and the US is required to be pasteurized by law.
The other reason is that in order to make yogurt, the milk must be pasteurized to destroy any unwanted bacteria that will take over the good bacteria that cultures the yogurt. Without pasteurization, the yogurt would never thicken or turn into what we know as yogurt. While it is possible to make yogurt out of raw milk it is very challenging to ensure that the undesirable microbes found in raw milk do not take over the yogurt starter cultures resulting in an unsafe yogurt. A raw yogurt will never thicken and will not contain the same bacterial culture as a pasteurized yogurt; it would also be extremely challenging to make it in a large scale and likely would not be safe. A final consideration is that fermented Greek Yogurt proteins+ is not a raw product; it is a shelf stable and free of undesirable microbes and is a very convenient and nutritious way to get the benefits of fermentation into your daily diet. Also, as they know, it tastes great!
The ability of a fermented food or product to promote the growth of beneficial microbes in the gut is NOT predicated on there being live Bifidobacteria etc. in the food or product.
– The value of fermented foods/supplements is not exclusively a product of live microbes
– Heat-inactivated beneficial microbes and microbial structures are beneficial to health, including the immune system and local ecosystem
– In human research, the administration of live vs. heat-inactivated yogurt bacteria BOTH beneficially boosted the growth of lactic acid bacteria in the gut!
– Yogurt is a prebiotic food which does “not require bacterial viability”
García-Albiach R, et al. Molecular analysis of yogurt containing Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus in human intestinal microbiota. Am J Clin Nutr. 2008 Jan;87(1):.91-6
Yes, this is a stable protein that you can add to your favourite muffin or cookie recipe. It is a high casein protein, which is stable and slow digesting for long lasting energy.
There is about 600mg of calcium per serving of the fermented Greek yogurt proteins+ vs. 100mg in our whey proteins+.
Our fermented Greek yogurt proteins+ contains both A1 and A2 beta-casein.
Adult Dosage: Mix 1 scoop (27.4 g) in 1 cup (8 oz) of your beverage of choice.
Amount (per 27.4 g) Fermented Greek yogurt protein (80% protein; Bos taurus milk) 25 g
Other ingredients: Natural vanilla flavor, sunflower lecithin, organic Stevia rebaudiana leaf extract, Lo Han Guo (monk fruit extract)
fermented Greek yogurt proteins+ contains no gluten, wheat, artificial colors, flavors, or sweeteners.
Caution: Consult a health care practitioner prior to use, if you are pregnant, breastfeeding, taking any medications or have a medical condition. Keep out of the reach of children.