BSc Organic Vegan
Gluten free, naturally sweetened and no added sugar
Our mission when formulating our new Organic Vegan Protein was to provide high quality, vegan friendly protein sources, in a delicious tasting formula that was as raw and natural as possible. We understand that clean label plant proteins is the new rule. Formulating products that are sourced 100% from nature can be tricky, but with our new Organic Vegan Protein we’ve got as close as you can get.
BSc Organic Vegan Protein consists of the purest, vegan friendly protein sources we could find on the planet! When formulating this product, our research took us all the way to Europe. Here we sourced high quality, vegan friendly proteins extracted utilising new and innovative European manufacturing technology known as ‘European Clean Water Technology’. This extraction process is free of solvents and chemicals, resulting in completely clean plant protein powders. We combined two European Proteins, namely Belgium Pea Protein and German Rice Protein, with natural flavour and a sprinkle of stevia and the result is a nutrient dense protein supplement that contains zero artificial ingredients. It’s free from soy, dairy, gluten, animal products, GMO, artificial colours, artificial flavours and artificial sweeteners. Plus, it has no added sugar and a great texture and taste. Makes you smile just thinking about it!
This is a completely natural and organic plant based protein formula that is not only good for you, but tastes delicious! BSc’s Organic Vegan Protein consists of the purest, vegan friendly protein sources we could find on the planet! When formulating this product, our research took us all the way to Europe. Here we sourced high quality, vegan friendly proteins extracted utilising new and innovative European manufacturing technology known as ‘European Clean Water Technology’. This extraction process is free of solvents and chemicals, resulting in completely clean plant protein powders. We combined two European Proteins, namely Belgium Pea Protein and German Rice Protein, with natural flavour and a sprinkle of stevia and the result is a nutrient dense protein supplement that contains zero artificial ingredients.
It’s free from soy, dairy, gluten, animal products, GMO, artificial colours, artificial flavours and artificial sweeteners. Plus, it has no added sugar and a great texture and taste. And the good news doesn’t end there! It has less than 100 calories per serve, less than 1g of fat per serve, is high in protein, low in sugar, low in carbohydrates and will help keep you looking and feeling great! It also contains a comprehensive amino acid profile to provide your muscles with the nutrients they need to stay strong and healthy. And did we mention that it’s hypo-allergenic, containing ingredients that are naturally free from the two most common food allergens, gluten and lactose. We really have thought of everything!
Ensuring your diet contains your daily protein requirements is pretty important. After water, protein is the most important building block in the human body. Our body needs protein to grow, heal and carry out nearly every chemical reaction in the body. And our body can’t store protein. We need to consume it on a regular basis. So, if you take your health and well-being seriously, you really do need to ask yourself, Have I had enough protein today?
The recommended protein intake for adult individuals who are inactive or sedentary is 0.75g/kg/day (1). This means that if you are a 70kg office worker that does no exercise your daily protein intake would be 0.75g x 70kg = 52.5g per day. However, it is generally accepted that those involved in exercise or training have higher protein requirements. Those involved in strength and weight training are generally advised to consume around 1.6-1.7g/kg/day, while those involved in endurance training (e.g. triathlons) are generally advised to consume around 1.2-1.4g/kg/day. Therefore, if you are a 100kg bodybuilder, you would be advised to consume around 1.7g x 100kg = 170g protein per day. Likewise, if you are a 65kg Triathlete, you would be advised to consume 1.4g x 65kg = 91g protein per day.
Many people use plant-based protein sources to maintain their required dietary protein intake, while reducing their calories. BSc’s Organic Vegan Protein allows protein to be consumed without the saturated fats, carbohydrates and unnecessary calories that come hand in hand with many whole food protein sources. This can ultimately allow the individual to meet their daily protein requirements, whilst maintaining a low calorie intake.
BSc’s Organic Vegan Protein can be used to help you reach your weight management goals and develop lean muscle. Frequent ingestion of high quality protein sources throughout the day is important if you want to maintain lean muscle mass (2). This is of obvious benefit to those wanting to stay lean and toned, but it is also useful for those looking to get in shape. Let’s remember that for anyone looking to shed come extra kilos, it’s ‘fat’ that you want to lose. If you lose muscle mass during energy restriction your metabolic rate will drop, making it increasingly difficult to lose the desired body fat. Lean muscle tissue burns calories and helps ensure your metabolic rate remains high. So, to reach your weight management goals, you need to maintain an adequate protein intake, whilst simultaneously restricting your calorie intake and exercising. BSc’s Organic Vegan Protein is a great inclusion in any weight management program as it delivers nearly 20g of protein per serve, but is low in carbohydrates, low in sugar and contains less than 100 calories per serve.
BSc’s Organic Vegan Protein is not just for those looking to get in shape. It is also great for people wanting to maintain their lean muscle mass and ensure a regular supply of quality protein throughout the day. It makes a perfect post workout solution to help promote healthy muscle development and aid recovery.
Protein is the key building block of our skin, hair and muscle cells and hence is a crucial nutrient to ensure optimal muscle recovery after training. Another thing to keep in mind when considering if you are getting enough of this vital nutrient is, protein helps to slow the digestive process and control blood glucose levels, which ultimately helps to keep you fuller for longer.
BSc’s Organic Vegan Protein is formulated using ingredients that are naturally free from the two common food allergens, lactose and gluten. It is made in Australia (using multi-European protein sources) to the highest quality standards in GMP / HACCP certified manufacturing facilities.
So, if you’re looking for a natural alternative to a sports recovery protein, want a vegan friendly protein, have gluten or lactose intolerances, or just want a high protein shake, then this protein is suitable for you. It provides you with an simple and convenient way to get your daily protein requirements.
Use as a healthy in-between meal snack, or as a convenient post-workout protein hit to aid recovery and maintain lean muscle mass, or as part of a breakfast smoothie. You can also add a scoop to muffins and pancakes for an extra hit of protein – simply swap out some of the flour for protein powder. Be good to yourself. Supplement your diet with BSc’s Organic Vegan Protein. Recommended intake is 1 x 25g serve per day.
(1) National Health and Medical Research Council, 2004: Availible online: http://www.nhmrc.gov.au/publications/diet/n6p1.htm
(2) Demling, R.H. and DeSanti, L. Effect of a hypocaloric diet, increased protein intake and resistance training on lean mass gains and fat mass loss in overweight police officers. Annals of Nutrition & Metabolism. 44:21-9, 2000.
(3) Ha, E. Zemel, M.B. Functional properties of whey, whey components, and essential amino acids: mechanisms underlying health benefits for active people. Journal of Nutritional Biochemistry. 14:251-258, 2003
(4) Rerat AA. Nutritional supply of proteins and absorption of their hydrolysis products: consequences on metabolism. [Review] [41 refs] [Journal Article. Review. Review, Tutorial] Proceedings of the Nutrition Society. 52(2):335-44, 1993
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