REVIEW METHODOLOGY
We assess protein powders on five strict, scientifically-backed criteria. No fluff, just the facts.
01 True Protein Yield
We calculate the total usable protein minus free-form amino acids commonly used for "spiking" (such as glycine and taurine). A product must deliver what it claims on the label. We use Kjeldahl and Dumas methods for nitrogen determination, cross-referenced with amino acid profiling.
Learn more about Amino Spiking →02 Purity & Sourcing
We review heavy metal analysis (Lead, Arsenic, Cadmium, Mercury) and the origin of raw whey or plant materials. We prioritize brands that source from grass-fed dairy or organically grown plants, and explicitly state their manufacturing standards (cGMP).
Learn more about Heavy Metals in Plant Protein →03 Digestibility (DIAAS)
We evaluate the protein source using the Digestible Indispensable Amino Acid Score (DIAAS) assessment. This is the current gold standard recommended by the FAO, replacing the outdated PDCAAS.
Learn more about DIAAS vs PDCAAS →04 Value Density
Cost is calculated per gram of usable, complete protein, not per arbitrary serving size dictated by the manufacturer. This allows for an apples-to-apples economic comparison.
05 Sensory Profile
While subjective, taste, mixability, and texture are crucial for long-term adherence. We conduct blind taste tests mixed with water (the great equalizer) and evaluate solubility without the use of a blender.