A Reddit post on our whey pack changes, answered
A consumer wrote a detailed post on reddit comparing old and new packs of our Whey Protein Concentrate. It’s a thorough comparison and deserves a proper answer.
The observations come from comparison of 2 packs. Some of the conclusions drawn from it need more context though.
There are 2 things here:
- Experience while consuming the product i.e. issues felt with mixability and foaming
- Decode of the pack - where the inferences are coming from
Both are not connected. The product has been the same as ever. Some things have changed on the pack. We'd like to explain each one point by point.
1. The Trustified badge is missing from the new pack. Does that mean we changed suppliers or lost the certification?
No. We moved it off the pack, not out of our process. Pack changes are slow. Printing, approvals, inventory all take time. So certifications printed on a pack go stale fast. That's why we've stopped printing certification badges on our packs. Instead, Trustified, Unbox Health, Pink Tiger, and our FSSC facility certification all live on one page that's always current, along with the lab test reports for this exact batch. There's a QR code on the front of every pack that takes you straight there or you can check it here.
2. The lecithin line changed from "Less than 0.1%" to "instantised with lecithin." Why?
The old pack said "Less than 0.1% Lecithin." The new pack says "instantised with lecithin." Here's why. We don't buy or add lecithin separately. A small amount comes with the whey itself. It's added by the whey manufacturer during a process called instantisation. Instantisation is what stops the powder from clumping when you mix it with water, so it dissolves smoothly instead of forming lumps. "Less than 0.1%" written on the pack made it sound like something we were adding ourselves. "Instantised with lecithin" is a more accurate description of how it actually gets there. Nothing changed in the product. Only in how correctly we described it.
3. The cholesterol and amino acid numbers moved, with a sharp rise in cholesterol. Does that mean we switched to a cheaper, less refined whey?
Whey comes from milk, and milk itself isn't identical batch to batch. Our whey is sourced from different parts of Europe. Different milk sources naturally shift the numbers a little, depending on factors like the season and how the cheese was made that batch. Lab tests also vary a little. Even the same NABL-accredited lab won't return identical numbers down to the decimal every time. When we revised the packaging, we also retested the product. The new numbers on pack are from that retest. They're not from a different or cheaper input.
The cholesterol number looks big as a percentage. It's a 41% jump, 134mg to 189.3mg per 100g. But in your actual scoop, a 30g serving, that's a difference of about 17mg. That's a small number. It's less than 1/10th of the cholesterol in a single egg. That's the kind of difference you may expect between two identical batches, tested at different times.
The amino acid shifts are the same story. Small, normal movement in a natural ingredient. Not a sign the source changed.
4. The new pack foams more and mixes differently. Does that mean lower quality?
Not by itself. We don't use any anti-foaming agents, so our whey foams the way real whey does. It varies from batch to batch. It is genuinely how an unprocessed, additive-free ingredient behaves and not a sign for a slip in quality. That said foam and mixability affecting consumer experience is a real complaint, not an invalid one. We monitor it and take it very seriously.
5. Why did the price go up?
Input costs for whey have risen over the past year. We raised the price to keep sourcing the same quality of whey, not a cheaper one. We'd rather charge more for the same ingredient than quietly switch to a lower grade one and keep the price the same.
