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Volactive® UltraWhey 80
Volactive® UltraWhey 80 is a premium quality whey containing on average 82% protein. Manufactured in the UK, the Volactive® UltraWhey 80 proteins guarantee unrivaled quality.
Properties
- Physical Form
- Powder
- Solid
- Pharma and Nutraceuticals Functions
- Dietary Supplement
- Protein Source
Product families
Applications
Food & Nutrition — Food
- Convenience Foods
Food & Nutrition — Nutrition & Well Being
- Functional Foods
- Nutraceuticals & Supplements
Product Families
Pharmaceuticals & Nutraceuticals — Nutraceuticals & Supplements
- Proteins & Amino Acids
Food Ingredients — Nutrition & Fortification
- Proteins & Amino Acids
Other characteristics
- Brand
- Volactive
- End Uses
- Nutraceuticals, Protein Bars, Protein Shakes
- Features
High Protein Content, High Quality, Neutral Taste; Ultrafiltrated using low pressure and temperature; Neutral taste; Excellent mixability properties
- Ingredient Name
- Whey Protein
- Labeling Claims
GMO-free, Halal, Kosher, Natural, Naturally Derived, Vegetarian, rBGH-free; GMO-free; Halal; Kosher; Natural; Naturally Derived; Vegetarian; rBGH-free
- Ingredient Origin
- Natural Origin
- Markets
- Food & Nutrition
- Shelf LIfe
- 18 month shelf life from manufacture
- Ingredient
- Whey Protein
- Protein Type
- Protein Concentrate
- Technology
- Food Ingredients
- Pharmaceuticals & Nutraceuticals
- Certification
- Kosher and Halal certified
- Background
- GMO Free
- Egg Free
- rBGH Free
- Manufactured in the UK
- Food Ingredients Features
- High Protein Content
- High Quality
- Neutral Taste
- Food Ingredients Functions
- Protein Source
- Supplement
- Certifications and Compliance
- Halal
- Kosher
- Food and Nutrition Applications
- Nutraceuticals
- Protein Bars
- Protein Shakes
- Specialized Processing Techniques
Using specialized processing techniques and unrivaled industry knowledge, the Volactive® UltraWhey range offers natural whey proteins that are non-denatured and complete with all protein fractions intact; it's the ultimate solution where quality ingredients are key.
