NutraProtein Power Blend is formulated with plant proteins, essential amino acids, and other nutrients, says the company.
Photo © iStockphoto.com/syolacan
Ingredients supplier Nature’s Power Nutraceuticals (NP Nutra; Gardena, CA) is launching an organic, plant-based protein blend. The blend is formulated with plant proteins, essential amino acids, and other nutrients, says the company.
According to the company, NutraProtein Power Blend is highly bioavailable and easily digestible, and boosts energy and stamina, promotes muscle metabolism, and helps to maintain overall physical wellbeing. NutraProtein comes in two flavors-greens and chocolate.
The greens-flavored powder blend contains pea protein powder, sacha inchi protein powder, brown rice protein, alfalfa grass powder, barley grass powder, wheatgrass powder, hemp protein powder, and lucuma powder. It is naturally sweetened with luo han guo (Siraitia grosvenorii), or monk fruit.
The chocolate powder blend also contains pea protein powder, sacha inchi protein powder, brown rice protein, and luo han guo. In addition, it is formulated with cocoa powder and mesquite powder. All ingredients in both blends are organic.
In a press statement, Thomas Walton, founder, CEO, NP Nutra, stated that the ingredients used in NutraProtein meet the company’s Triple-T Verification Program, launched at last year’s SupplySide West trade show. The Triple-T Verification Program is designed to ensure that NP Nutra’s suppliers meet the company’s requirements for quality and supply-chain transparency.
“Some ingredients like pea protein presented us with quite a challenge,” Walton added. “Testing revealed that the majority of organic pea protein products circulating in the marketplace test positive for GMOs, although they are supposedly certified organic. After substantial research and testing, we approved a premium organic pea protein and were able to finalize our blend formulation.”
Cracking the code: Advancements in calcium absorption and nutritional understanding
July 23rd 2024Recent research conducted by ILSI U.S. and Canada – a global, nonprofit federation dedicated to advancing precompetitive research in the food, nutrition and health realms – and partially funded by Balchem, has shed light on how to improve predictions of Ca bioavailability across different food matrices.