Whey Protein Concentrate vs Whey Protein Isolate
Both WPC and WPI start out as the same liquid product, which is a co-product of the cheese-making process. The whey is then put through a series of fine, speciality filters to separates the whey protein from most of the lactose making it tolerable by most people. WPI is refined further by going through another filtration process. Both types of whey are then dried to form a powder.
As whey protein isolate goes through more processing it results in a higher protein content that has fewer carbs, lactose and fat than whey concentrate.
WPI is an expensive protein to initiate a product line with as margins can be not as rewarding as other blends available on the market. We would recommend a Whey Blend 50% WPI and 50% WPC to create a premium blend of both Grass-Fed New Zealand Whey that will prove a lot more cost-effective when manufacturing. This combination will provide great benefits for muscle development, maintenance and growth.
The All Natural Company specialise in powder blending, streamlining the process for our clients from concept development right through to full-service supply chain management, working collaboratively every step of the way. Our expert technicians have extensive knowledge and years of experience in blending, using compatible ingredients to ensure a homogenous blend with the smoothest consistency every time.
