The Protein Works Whey Protein 80 SF+ Chocolate Silk 500g £13.49

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Size:

500 g 

Description

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Nutritional Information

Nutritional Information

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Additional Info

Directions:

Serving size: 25g (one grey scoop) of Whey Protein 80 SF+. We recommend between 3-5 servings oer day of Whey Protein 80 SF+. Depending upon your own individual needs, it is widely recommended that for optimal benefits, you should take 1 gram of protein per pound of body weight per day. Add 150ml-225ml of water or milk into your TPW master blender. Add one grey scoop (25g) of Whey protein 80 SF+, Mix well and drink. The less liquid you use, then the thicker your shake will be, so adjust to suit your own taste.

Ingredients:

Undenatured Whey protein concentrate (milk), Natural flavouring, Natural Colouring Fat reduced Cocoa Powder, Aminogen, Sweetener (Sucralose), Sunflower Lecithin.

For allergens see ingredients in bold.

Advisory information:

Suitable for Vegetarians.

Remember to:

Although we make every effort to ensure our product information is up to date on our website, please always read labels, warnings, and directions provided with the product before using or consuming the product.

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Ratings & Reviews

The views expressed below are the opinion of Holland & Barrett customers. Holland & Barrett does not endorse these views, nor should they be regarded as health claims or medical advice. Find out more

TPW Whey Protein 80 SF+ Chocolate Silk is rated 5.0 out of 5 by 3.
Rated 5 out of 5 by from Great quality! Highly recommend this product especially at such a great price.
Date published: 2017-03-03
Rated 5 out of 5 by from Excellent with buy one get one half price I got the vanilla flavour mix it as a smoothie after workouts. No after taste and seems to make the drink really smooth and not gritty when i use it with fruit.
Date published: 2017-03-02
Rated 5 out of 5 by from Chocolate Fix Another amazing tasting shake, certainly lives up to its name. So smooth and no powder after taste. I make mine with milk and frozen berries.
Date published: 2016-03-23
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