Protein FAQs

Q: Can I order 5kg and get multiples of 1kg pouches in different flavours?

Yes. You asked for it so we made it happen! Order 5kg of protein and choose up to 5 different flavours.

Take advantage of our bulk options by adding 10kg, 15kg, or 20kg to your cart and receive immediate discounts.

When you place orders of more than 2kg, you can also choose different flavours, as all our proteins are supplied in 1kg pouches.

Q: What is the difference between WPC and WPI.

As an overview, the difference between WPC and WPI is simply a further level of refinement.

Both products start from exactly the same raw good (whey in the form of liquid), however WPI is refined to a further point which gives it a higher protein ratio, less fats, carbohydrates and lactose.

We go into a lot more detail on the differences between WPI vs WPC in this article.

Q: Should I use WPC or WPI?

This all depends on circumstances. Contrary to what many say, absorption times of both are very similar - both are considered very rapidly absorbing protein sources. Due to this, one is not better post training or as a meal replacement compared to another, so they can be interchanged easily.

If you want the best possible value for money then our creamy WPC is the better choice. While it has less protein, it's a fraction of the price of WPI. So for a given amount spent, you'll get more protein and hence better results from Bulk Nutrients' WPC.

If however, money isn't an issue and you want a more refined product, one which tastes slightly better, is lower in fat and carbohydrates as well as lactose, WPI would be the better choice.

Given the fact our WPI is extremely well priced many people use it anyway, however for the more budget conscious, WPC represents better value for money.

Q: Do Bulk Nutrients proteins taste good?

We believe our whey and caseins proteins (excluding anything hydrolysed) taste very good.

While taste is subjective, we have carefully refined the flavours of all of our proteins over many years and a huge amount of feedback. The result is a level of flavouring and sweetener that most people find very pleasant while not being overbearing.

It is important to keep in mind with any protein product, products are generally a compromise between taste, mixability and purity.

Using very high quality instantised proteins means that our products mix well, however as purity is very important to us, the flavouring levels have to be used moderately.

We believe we have come up with a great combination, with the inclusion rates of our flavourings between 1 and 4%.

If taste is the most important factor to you, you may find some of the U.S products from other manufacturers more to your liking, however the product will be far less pure than ours with all sorts of additives and flavour enhancers used to improve taste.

Bulk Nutrients' proteins should be seen as an exceptionally pure option, with no unnecessary additives, and all things considered taste very good.

Q: Are any of your proteins lactose free?

All our whey proteins contain some lactose. Whey Protein Concentrate contains the highest levels, so if you have issues with lactose, then we recommend you avoid WPC.

Our Whey Protein Isolate contain very low levels of lactose, so these are generally fine for lactose sensitive people.

As lactose sensitivity varies a lot. If you are extremely sensitive to lactose you may not tolerate our WPI. In these circumstances you could try our Egg Protein or our Soy, Rice or Pea Proteins, however none are as easy to drink as Whey.

If you are concerned about having lactose issues with any of our proteins you can always request a free sample before you buy.

Q: What is the difference between Micellar Casein and Calcium Caseinate?

Similar to the differences between WPC and WPI this generally comes down to refinement and purity. Micellar Casein contains less protein, with more fats and carbs, however unlike Calcium Caseinate it is considered "undenatured". Denaturing is the changing of protein fractions and amino acid profiles due to a heating process - making Calcium Caseinate means using a lot of heat.

"Undenatured" proteins are generally considered an advantage as their amino acid profiles and protein fractions are more natural.

If you want the slowest releasing protein it would be Calcium Caseinate, however as Micellar Casein tastes and mixes better, as well as being undenatured it is the one we usually recommend.

If you were looking at adding either to whey to prolong the release then Calcium Caseinate would be the better choice, however as a stand alone night time protein, Micellar Casein (particularly our flavoured product) is ideal.

If you're still confused which is better for you, we've got two great articles 'Why Should You Use Calcium Caseinate' and 'Why Should You Use Micellar Casein?'.

Q: Why don't you use Stevia instead of Sucralose?

While people see Stevia as safe purely because it is natural, sweeteners such as Sucralose have a lot more safety data, as they have been in extensive use for long periods of time.

In addition to our standard range, we offer a stevia sweetened WPI and WPC called Natural WPI and Natural WPC. In addition to this our regular WPI and WPC both come in a Raw version which contains no flavours or sweeteners.

Compare all Bulk Nutrients proteins