Our Pea Protein drink has been designed to keep you fuller for longer. We've investigated the latest scientific trials and combined it with the best possible ingredients for fantastic results.
The pea Protein Smoothie is the perfect drink to keep you fuller for longer, reduce appetite, keep blood sugar levels constant and help to reduce cholesterol levels. With 21 grams of organic pea protein and natural ingredients to keep you feeling full.
An excellent choice for before and after your work out or the ideal top up for when you want to add more vegan protein to your diet.
Pea protein naturally reduces appetite and glucommanan fibre from the Konjac plant gently swells in the stomach to promote satiety. Rich in amino acids lysine, arginine, glutamine and branched-chain amino acids, luecine, isoleucine, valine.
Glucomannan fibre for fullness, clinically proven to assist with healthy weight loss and cholesterol levels.
Inulin to promote natural intestinal health and reduce unhealthy visceral fat.
Green tea to enhance healthy metabolism.
Medium chain fatty acids to assist healthy metabolism and blood sugar levels.
Does pea protein keep you fuller for longer?
The base to Protein Smoothie is pea protein as it is more easily digested than lactose or soy and is gluten free and lactose free. Recent studies have shown that pea protein is slowly digested and has a positive effect on feeling full after a meal (satiety). Satiety is associated with the release of certain peptides in the intestines. These peptides stimulate your nervous system to start or stop you from eating.
Pea protein promotes higher levels of PYY (peptide YY) which slow down gastric emptying, and could provide increased feeling of satiety. While pea protein reduces the level of another peptide, grehlin, this is the peptide secreted by the stomach to induce apetite. The potential is to stay fuller for longer and help you to lose weight.
Glucomannan is a fibre which keeps you fuller for longer, it has shown in trials to absorb water and swell in the stomach. Clinical studies have shown that glucomannan can help you with weight loss.
Maintenance of normal blood cholesterol concentrations: The claimed effects are “helps to maintain physiological lipid levels in the blood” and “heart health”. The target population is assumed to be the general population. In the context of the proposed wordings, the Panel assumes that the claimed effect relates to the maintenance of normal blood cholesterol concentrations.
A claim on glucomannan and maintenance of normal blood cholesterol concentrations has already been assessed with a favourable outcome.
Following a request from the European Commission, the Panel on Dietetic Products, Nutrition and Allergies was asked to provide a scientific opinion on a list of health claims pursuant to Article 13 of Regulation (EC) No 1924/2006. This opinion addresses the scientific substantiation of health claims in relation to konjac mannan (glucomannan) and reduction of body weight. The scientific substantiation is based on the information provided by the Member States in the consolidated list of Article 13 health claims and references that EFSA has received from Member States or directly from stakeholders.
Reduction of body weight. The claimed effects are “weight management” and “contributes to weight management”. The target population is assumed to be overweight individuals. In the context of the proposed wordings, the Panel assumes that the claimed effects refer to the reduction of body weight. The Panel considers that the reduction of body weight is a beneficial physiological effect for overweight individuals.
On the basis of the data presented, the Panel concludes that a cause and effect relationship has been established between the consumption of glucomannan and the reduction of body weight in the context of an energy-restricted diet.
Protein Smoothie's ingredients can improve any effort to significantly reduce body weight.
* Birketvedt et al., 2005; Cairella and Marchini, 1995; Vido et al., 1993; Vita et al., 1992; Vuksan et al., 1999; Walsh et al., 1984= EFSA Journal 2010; 8(10):1798 pg.9 2010