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We read hundreds of posts from people describing the same problem in their own words. Everything tastes too sweet. Big servings are unbearable. The tub is sitting in the cupboard unopened.
DoneOur story
We started with a complaint, not a product idea.
People losing weight quickly kept saying the same thing, in public, in their own words. Everything tastes too sweet now. Big servings are unbearable. The protein I bought to help is sitting in the cupboard, unopened. It was not a subtle signal and nobody was answering it properly.
The products that would solve it are exactly the ones people cannot face. Thick, milky, heavily sweetened, designed for someone with a normal appetite who wants something dessert-like after training. That is a different person entirely, and no amount of marketing closes the gap.
So we started from tolerability rather than from grams. Clear whey isolate rather than concentrate, because isolate mixes thin and clear in cold water with no milkiness and no film. Sweetness materially below the category norm, because oversweetening is the single most repeated complaint we found. L-glutamine and an electrolyte blend, because people eating less are almost always drinking less too.
We are working with UK manufacturers only. Not for the story, for the lead times: a five-week schedule does not survive an overseas first order and post-Brexit customs. Every manufacturer we speak to is asked for a certificate of analysis for the actual batch, an allergen declaration covering the facility as well as the product, their HACCP plan and their BRCGS audit grade, before we place an order. A lab that will not share its grade is telling us something.
Independent testing is not a nice-to-have in this category, it is the whole point. Protein spiking, where cheap free-form amino acids are added to inflate the nitrogen reading that standard protein testing measures, is real and widespread. The label figure survives the test and the product does very little. A supplier's own certificate is a claim. An independent assay is a verification. We publish ours, and we would rather lose a batch than ship one we cannot stand behind.
What exists today is a waitlist of people telling us exactly what they want, a supplier shortlist being worked through, and a commitment to show our working the whole way, including the parts that go wrong. What does not exist yet is a first batch, a review or a customer, and you will not find invented ones anywhere on this site.
How it is being made
Most supplement brands tell you the result. We would rather show you the process, including the parts that are not finished yet.
We read hundreds of posts from people describing the same problem in their own words. Everything tastes too sweet. Big servings are unbearable. The tub is sitting in the cupboard unopened.
DoneWe wrote the target spec around tolerability rather than around grams. Clear whey isolate, thin in cold water, sweetness materially below the category norm, and electrolytes for people drinking less than they used to.
DoneUK manufacturers only, so a five-week schedule does not quietly become a fifteen-week one. Every one of them is asked for a batch certificate of analysis, an allergen declaration, their HACCP plan and their BRCGS audit grade before we place an order.
In progressSamples from at least three manufacturers, tasted blind, mixed in cold water, by people who are actually eating less. If none of them pass, we do not launch. That is not a slogan, it is written into the plan.
NextAn independent assay at a UK laboratory, not the supplier's own paperwork. We publish the certificate on the product page rather than supplying it on request.
After the taste test
We are choosing a UK manufacturer to blend and pack it, not shipping it in and relabelling it, and we name them here once selected. Partly principle, mostly arithmetic: an overseas first order plus customs turns a five-week schedule into a fifteen-week one. We are a small team in south west London and we would rather be able to drive to the factory.
Founding members
We are choosing the flavour, the sweetness level and the price over the next few weeks. The questionnaire decides what gets made.
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