BIO Whey Protein Vanilla AlpenPower in Paris: organic Alpine whey protein

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

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

The flavour comes from real organic vanilla, not a synthetic flavouring. It is more subtle than classic vanilla powders on the market: a soft, slightly milky vanilla, without the heavy sweetness of intense sweeteners.

It’s the most widely liked flavour in the range, the one usually recommended first to beginners. It’s also regularly out of stock at the manufacturer, a sign of its popularity.

AlpenPower is an Austrian brand based in Schärding, in Upper Austria, a few kilometres from the Bavarian border. The company Indiko GmbH has been developing a protein range for several years around 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 determines the whey’s profile, which is richer when animals graze fresh alpine grass for much of the year.

The brand has made an unusual choice in the world of sports protein: no synthetic sweetener, no artificial flavouring. The flavours come from real organic ingredients (cocoa, coconut, caramel), giving powders a more subtle taste than the market average, but without the aftertaste of intense sweeteners.

Whey is a by-product of cheesemaking. Its transformation into protein powder can happen in two ways: hot processing, which is fast and cheap, or low-temperature processing, which is slower and more expensive. AlpenPower chose the latter.

This has real consequences. Whey proteins are fragile molecules: above a certain heat threshold, they denature, meaning they lose their structure. A heat-treated powder stays nutritious, but loses some 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 when mixed with liquid. It’s a plant-based ingredient, not a synthetic additive.

A serving is prepared with 250 to 300 ml of water or plant-based drink. With milk, the flavour is rounder but the calorie content increases.

Timing matters less than often claimed. What counts is the total intake over the day. After a workout, as a snack, or at breakfast — all three work.

As for quantities, the usual guidelines are around 1.2 to 1.6 g of protein per kilo of body weight per day for an active person, counting the whole diet. The powder is a supplement, not a replacement.

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

The concentrate has 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 flavour.

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

For most people, the concentrate works well. The isolate becomes worthwhile if dairy causes digestive discomfort.

Two certifications appear on the tubs: the European organic logo (the starred leaf) and the Austrian organic seal. The first requires a specification common to the whole Union: no synthetic pesticides in animal feed, no GMOs, no preventive antibiotics.

The term Weidekühe — pasture-raised cows — refers to a farming method where 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 milk’s composition.

Each batch has a laboratory analysis certificate, available on request. We can send it to you if you’d like to check 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 noticeably lower. If in doubt, start with half a serving.

Can it be taken without doing sport?

Yes. A protein powder is still a food, not a product reserved for athletes. It’s useful when daily intake is hard to reach — reduced appetite, skipped meals, a limited diet.

How long does an opened tub keep?

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

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