Creamy Plant-Based Protein 500

AMINO ACIDS (g) per 40g serving:
Aspartic Acid 2688mg
Glutamic Acid 4056mg
Alanine 840mg
Arginine 2064mg
Cysteine 240mg
Phenylalanine 1248mg
Glycine 936mg
Histidine 600mg
Isoleucine 1080mg
Leucine 1920mg
Lysine 1752mg
Methionine 264mg
Proline 1032mg
Serine 1104mg
Tyrosine 888mg
Threonine 816mg
Tryptophan 240mg
Valine 1080mg
BCAAs 4080mg

Each 500g Cookies and Cream protein pack yields up to 13 servings (2 Scoops + 200ml of water).

Each serving (2 Scoops + 200ml of water) contains 24g of protein.

No! The quality of pea protein is measured by its ability to provide all the essential amino acids the body needs: the soil, the inputs used, the type of pea, and even the climate can influence this! Pea protein is one of the few plant-based sources that contains all essential amino acids in adequate amounts, but the use of chemical solvents like hexane can reduce its protein synthesis capability. 99% of the industry uses low-quality peas and solvents. Plantlab is one of the first brands in the world to use 100% solvent-free pea protein extracted mechanically without hexane. That’s why our product is purer and less bitter!

We’re plant-based protein consumers ourselves and got tired of protein that tastes like dirt. We spent over a year studying the best suppliers in the world and discovered that the industry doesn’t care about quality: it’s the chemical solvents that give plant protein that sandy texture and metallic taste. Proteins with solvents are 50% cheaper than the raw material we import today! We found a 100% solvent-free pea protein that is much denser/creamier than other options, produced with a patented process in the USA. On top of that, we use the best stevia in the world — fermented and 97% pure. The industry uses artificial or low-performance sweeteners. All our ingredients are highly exclusive, delicious, and crafted to deliver the best sensory experience a plant-based product can offer.

Yes! Heat doesn’t destroy protein — it just changes its molecular structure (just like when you cook an egg). Of course, we shouldn’t make the mistake of burning or overheating it with improper methods — but Plantlab is perfect for recipes!