To understand what sets native whey isolate apart, it helps to know the different types of whey protein on the market. Classic whey (WPC, Whey Protein Concentrate) is a cheese-making by-product, typically containing 70-80% protein with higher residual lactose and fat, and the cheese-making process involves rennet and acid that can partially denature some sensitive protein fractions. Native whey is not a cheese-making by-product at all — it is extracted directly from fresh milk through membrane filtration, without a curdling step, preserving the whey protein fractions in their original form, notably beta-lactoglobulin, alpha-lactalbumin, immunoglobulins and lactoferrin. Isolate is the result of a further purification step removing almost all lactose, fat and carbohydrate, reaching a protein concentration above 85-90%. Combining “native” and “isolate” therefore represents the highest quality level in whey protein: extracted directly from fresh milk, then purified to remove lactose and fat, all without harsh heat treatment (cold microfiltration).

Each 30 g serving of Novoma’s Native Whey Isolate Chocolate provides approximately 24 g of protein (80% of the serving), around 6 g of BCAAs (leucine, isoleucine and valine), a reduced fat content thanks to the isolate process, very low lactose for better digestive tolerance, and minimal carbohydrate. BCAAs (Branched-Chain Amino Acids) are three essential amino acids that play a central role in muscle protein synthesis, with leucine in particular considered the most important amino acid for triggering muscle protein synthesis after exercise — native whey isolate naturally has a high leucine content, making it a strong choice for recovery and muscle building.

Cold microfiltration is a purification process using microporous membranes to separate whey proteins from the milk’s other components (lactose, fat, minerals), carried out at low temperature for several key advantages over conventional methods. It preserves the protein structure, since heat denatures proteins by altering their three-dimensional shape and potentially their biological function, while cold microfiltration avoids this denaturation and keeps proteins in their native conformation, supporting better recognition and use by the body. It also preserves bioactive fractions such as lactoferrin, immunoglobulins and glycomacropeptides, which are heat-sensitive, keeping them intact and enriching the final protein’s nutritional profile. And it improves solubility and texture: non-denatured proteins dissolve better in water, giving a creamier, lump-free shaker with better foam, a more pleasant mouthfeel and a finer taste than heat-treated whey.

Novoma’s native whey isolate is made from 100% French fresh milk, from French dairy farms with seasonal, regional access to pasture. This origin ensures full raw-material traceability, from pasture to finished product, while minimising transport, respecting some of the strictest European and French farming standards, and supporting the French dairy sector. Traceability is ensured through the batch number and best-before date shown on every pack, allowing the milk’s origin to be tracked back for each production run.

For a classic shaker, pour 25 to 30 g of powder (about one scoop) into 200 to 250 ml of cold water or milk (dairy or plant-based) and shake vigorously for 10 to 15 seconds — cold microfiltration gives this whey remarkable solubility, with no lumps, a creamy texture and a light chocolatey foam. For a warm drink, pour the powder into warm (not boiling) milk or plant milk and whisk energetically for a chocolate-flavoured protein hot drink, ideal in winter or as an evening low-sugar treat. Try it post-workout (a shaker within 30 to 60 minutes of exercise optimises recovery and muscle rebuilding), as a snack between meals to maintain steady protein intake, or at breakfast if your usual morning meal is low in protein. Recipe ideas include a chocolate protein mug cake (1 dose of chocolate whey, 1 egg, 2 tablespoons of milk and 1/2 teaspoon of baking powder, microwaved for 90 seconds), cocoa-banana overnight oats, protein pancakes, or a chocolate smoothie bowl with frozen banana and plant milk, topped with granola and berries.

This product suits athletes and strength trainers, active people generally, people sensitive to lactose, and those on a calorie-controlled diet wanting to maintain muscle mass while reducing calorie intake.

Contains milk. In cases of severe diagnosed intolerance or a cow’s milk protein allergy, consult a healthcare professional before use. Food supplements should not replace a varied, balanced diet and a healthy lifestyle. Do not exceed the recommended daily dose. Keep out of reach of children.

What is the difference between native whey and classic whey?

Native whey is extracted directly from fresh milk by membrane filtration, without going through the cheese-making step. Classic whey is a cheese-making by-product. Native whey better preserves sensitive protein fractions (lactoferrin, immunoglobulins) and generally has a higher leucine content; its solubility and taste are also superior thanks to the absence of heat denaturation.

Is whey isolate suitable for people intolerant to lactose?

The isolate process removes almost all of the whey’s lactose, making this protein generally well tolerated by people with lactose sensitivity. However, trace amounts may remain, so in cases of severe diagnosed intolerance or a cow’s milk protein allergy, it is recommended to consult a healthcare professional before use.

How many servings does the 900g tub contain?

At 30 g per serving (the recommended dose), the 900 g tub contains around 30 servings — a full month’s supply at one serving a day. Athletes taking 2 servings a day (morning and post-workout) will use the tub in around 15 days.

Can native whey isolate be heated?

It can be used in warm preparations (mug cakes, pancakes, warm drinks), but it is best to avoid very high temperatures (above 70-80°C), which denature the protein and can alter texture and taste. For warm drinks, use warm rather than boiling milk and whisk the powder in energetically.

Herba Barona is an independent specialist supplement shop in the heart of Paris — established in 2006. What you order is genuinely on our shelves: we ship from our own stock, with no dropshipping and no long waits.

Visit us at 10 rue Théophile Roussel, Paris 12 — or use Click & Collect and pick up your order in-store. We also deliver across France and Europe. Friendly, expert advice in English from our team.

Where is the shop?

Herba Barona is at 10 rue Théophile Roussel, 75012 Paris — a two-minute walk from Ledru-Rollin (line 8), close to Bastille. Open Tuesday to Saturday, 9:30 am–6:30 pm.

Can I order online or collect in store?

Yes. We ship across France and Europe under the same conditions as our French store, or choose Click & Collect to pick up your order for free at our Paris shop.