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• New Zealand Whey • Ideal for those wanting to stay fuller longer • 24 grams of protein per serving • Low in carbohydrates • Sugar free • Sweetened naturally with stevia • Low in fat • Suitable for vegetarians • Gluten free • No artificial flavours, colours or sweeteners • No hormones, antibotics, pesticides or GMOs • From cows that are pasture raised • Available in the first ever compostable container • Reduces up to 90 percent of plastic waste • Delicious tasting • Easy to digest • Mixes easily in any liquid with or without a blender
Kaizen® Whey Protein is a convenient and great tasting option for individuals who are wanting to add more protein to their diet. Kaizen® Whey Protein is the ideal option for vegetarians and individuals with gluten intolerance. Kaizen® Whey Protein has the added benefit of naturally sourced enzymes to help your body with digestion. Add Kaizen Whey Protein to smoothies, blend with your favourite fruit or juice, or mix with water for a quick little snack filled with delicious protein goodness. Incorporate Kaizen® Whey Protein into baked goods, oatmeal, homemade protein bars for an extra healthy snack.
Whey sourced from New Zealand is a healthy, clean and whole source of protein. New Zealand Whey is a great way to get the protein your body needs.Protein provides your body with energy, helps you feel full for a longer period of time and regulates metabolic processes while also helping to repair bones, cells and muscle tissue. The average North American diet lacks the recommended amount of protein, so an extra boost is something almost everyone can use.
Ingredients: Protein Blend (Whey protein concentrate, whey protein isolate, whey protein hydrolysate), soy lecithin, stevia leaf extract, bromelain.
Add 1 scoop (31 g) to a blender, shaker cup, or glass filled with 177-237 mL (6-8 oz) of cold water or your favourite beverage (vary the amount of liquid to achieve your desired flavour and sweetness level) and blend, shake or stir for 20-30 seconds or until powder is dissolved.
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Best Before: November 30, 2017
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