BIO Whey Protein Plain AlpenPower in Paris: organic whey protein from the Alps

One kilo of organic whey protein concentrate, giving around thirty-three servings of thirty grams. The powder contains 79 g of protein per 100 g, placing it at the top end of concentrates on the market. One serving provides roughly 24 g of protein for 120 kcal.

The rest is split between 5.8 g of fat and 3.5 g of carbohydrate per hundred grams. These figures apply to the plain version; the flavoured versions vary slightly depending on the added ingredients.

The plain version contains a single ingredient: organic whey protein concentrate, with organic sunflower lecithin as an emulsifier. No flavouring, no sweetener, no colouring.

AlpenPower is an Austrian brand based in Schärding, Upper Austria, a few kilometres from the Bavarian border. The company Indiko GmbH has been developing a protein range there for several years, built on a simple principle: as few steps as possible between the milk and the tub.

The milk comes from cows raised on pasture in the Alps, between Austria, Bavaria and South Tyrol. This origin isn’t just a marketing point: it shapes the profile of the whey, which is richer when the animals graze fresh alpine grass for much of the year.

The brand has made a choice that’s rare in sports nutrition: no synthetic sweetener, no artificial flavouring. The flavours come from real organic ingredients (cocoa, coconut, caramel), giving powders with a more subdued taste than the market average, but without the aftertaste of intense sweeteners.

Whey is a by-product of cheesemaking. Turning it into protein powder can be done two ways: hot processing, fast and cheap, or low-temperature processing, slower and more costly. AlpenPower chose the latter.

This has real consequences. Whey proteins are fragile molecules: beyond a certain heat threshold they denature, meaning they lose their structure. A heat-treated powder is still nutritious, but it has lost part of its native fractions.

The only additive in the plain version is organic sunflower lecithin, present in a small amount. It acts as an emulsifier: without it, the powder would clump on contact with liquid. It’s a plant-based ingredient, not a synthetic additive.

The plain version is the most versatile in the range. With no added flavouring, it has a light, slightly sweet milky taste that doesn’t dominate anything. That’s what makes it useful in cooking: it enriches porridge, pancake batter or soup without changing the taste of the dish.

One serving is prepared with 250 to 300 ml of water, milk or plant-based drink. Always pour the liquid in first, then the powder.

As for quantities, the usual guideline is around 1.2 to 1.6 g of protein per kilo of body weight per day for an active person, counting the whole diet.

AlpenPower offers two families of whey protein, and the choice mainly depends on your digestive tolerance.

The concentrate contains 79% protein. It retains some of the fat and lactose naturally present in whey. It’s the default choice: best value for money, full profile, rounder taste.

The isolate rises to 90% protein. Intensive filtration removes most of the fat and lactose. It’s worth considering if you digest lactose poorly, or if you want to limit calories for a given protein intake. It costs noticeably more, though.

For most people, the concentrate is enough. The isolate becomes worthwhile in case of digestive discomfort with dairy products.

Two certifications appear on the tubs: the EU organic logo (the leaf of stars) and the Austrian organic seal. The first imposes specifications common to the whole Union: no synthetic pesticides in animal feed, no GMOs, no preventive antibiotics.

The term Weidekühe — pasture cows — refers to a farming method where the animals spend the warm season outdoors, on alpine pastures. In practice, this means a grass-based diet rather than concentrated feed, which shows in the composition of the milk.

Each batch has a laboratory analysis certificate, available on request. We’re happy to send it to you if you’d like to verify a specific point — protein content, absence of contaminants, amino acid profile.

Is this protein suitable if I digest milk poorly?

The concentrate still contains a small amount of lactose. If you have a confirmed intolerance, go for the isolate version, whose residual content is much lower. If in doubt, start with half a serving.

Can it be taken without doing sport?

Yes. Protein powder remains a food, not a product reserved for athletes. It helps when daily intake is hard to reach — reduced appetite, skipped meals, a not very varied diet.

How long does an opened tub keep?

About three months under good conditions: tub well sealed, protected from moisture and light, at room temperature. The powder’s main enemy is moisture, which makes it clump. Avoid storing it above a cooker or near a sink.

Do you need a special shaker?

A standard shaker is enough. Always pour the liquid before the powder, never the other way round: otherwise the powder sticks to the bottom and forms a lump that’s hard to dissolve. Twenty seconds of shaking is enough.

Can it be used other than as a drink?

Yes, and that’s actually a good use for the plain version. It can be mixed into yoghurt, porridge, pancake batter or a smoothie. Do be careful with cooking, though: above seventy degrees, the protein coagulates and the texture changes.