AN Critical Whey Cookies & Cream 2kg | Nu3Cities
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AN Critical Whey Cookies & Cream 2kg

AN Critical Whey Cookies & Cream 2kg

SKU: 5056555202470
ADVANCED PROTEIN
Whey Protein Concentrate • Whey ISO-XP • Hydrolysed Whey
Critical Whey Protein has been developed using a unique blend of whey protein concentrate, Whey Protein Isolate & Hydrolysed Whey Protein. Whey Protein Concentrate is produced by ultra-filtration technology containing high levels of protein and branched chain amino acids (BCAAs). Whey Protein Isolate is the highest quality of protein and is produced using cross-flow-micro-filtration. Hydrolysed Whey Protein is a pre-digested protein enzymatically broken down into peptides. These high biological value and easily digested proteins support the growth and maintenance of muscle.¹
Critical Whey Protein provides 21g of protein derived from grass fed cows, 4.8g of naturally occurring BCAAs & 4g of glutamine per serving. Critical Whey Protein is Halal certified and makes a great tasting shake – just add to water or low-fat milk.
Build & maintain muscle¹
Delicious taste & mixes instantly
Delivering high levels of protein & BCAAs
Batch tested for athletes by Informed-Sport
Halal certified product
Mix 2 Scoops (30g) of protein powder with 250-500ml of water or milk and shake well. Consume immediately after training or throughout the day on non-training days.
Scoops are estimated only, weighing scales are recommended.
COOKIES 'N' CREAM
Whey Protein Concentrate (Milk) (Soy Lecithin), ISO-XP Whey Protein Isolate (Milk), Hydrolysed Whey Protein (Milk), Flavouring, Sweetener (Sucralose).
    €57.50Price
    Tax Included

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    Disclaimer

    We strive to ensure that the information on this page is accurate as of its last update. However, as we are constantly evaluating and refining our products to meet the needs of our customers, particularly those with allergies and intolerances, consumers should always double-check the product labelling, warnings, and instructions provided with the product before use or consumption.

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