Most whey sold in France is a by-product of cheesemaking: the whey left over once the cheese is made, already heated and already acidified. Native whey follows another route. It is extracted from the fresh milk itself, before any cheesemaking, by cold mechanical filtration.

In practice, the protein has never been denatured by heat or acid. Its structure stays intact, along with fragile milk fractions such as immunoglobulins and lactoferrin. Nutripure uses milk sourced in the European Union; it goes through microfiltration, then ultrafiltration, always cold, and nothing is added to compensate: no artificial flavouring, no synthetic sweetener, no bulking agent.

The 94% is measured on dry matter. In a 30 g serving, that means about 28 g of protein. A classic whey concentrate sits around 70 to 80%, the difference being lactose, fat and ash. Protein contributes to a growth in muscle mass and to the maintenance of muscle mass.

At this level of purity, lactose drops below 0.5 g per serving. People who find milk hard to digest generally tolerate an isolate like this well, where a concentrate can bother them. The amino acid profile follows: around 24% naturally occurring BCAAs, close to 6.7 g per serving, with no synthetic BCAAs added. Full details are in the Composition tab.

The most common moment is after training, within the hour following the session: an isolate is digested quickly. One 30 g serving in 250 ml of water is enough; plant milk works too and gives a rounder texture. Many of our customers in Paris 12th also take it as an afternoon snack, or at breakfast when the morning meal is low in protein.

Whey fills the gap in your daily protein intake; it does not replace meals. Pour the liquid first, then the powder, and shake for about ten seconds: thanks to non-GMO sunflower lecithin, the only additive, it mixes without lumps. The 750 g bag holds 25 servings.

Concentrate is the least filtered: 70 to 80% protein, with residual lactose and fat, and it suits people who digest milk easily. Isolate goes further: 90% and above, almost no lactose. Hydrolysate pre-cuts the protein chains for faster absorption, but tastes noticeably more bitter; for most people, the isolate is the right balance. Compare in our native whey isolate section, or ask us in the Paris shop.

Contains milk. Not suitable for people allergic to cow’s milk proteins: those proteins are precisely what is isolated here. The Natural version has no added flavour and keeps the slightly milky taste of the raw material; it goes with everything, from coffee to smoothies.

Nutripure was founded in 2017 by Christophe Carrio, five-time world champion in artistic karate and a qualified dietitian, and his brother Florent, an engineer. The company is based in Haute-Garonne, near Toulouse, and manufactures in France.

Herba Barona has been a food supplement shop since 2006 at 10 rue Théophile Roussel, Paris 12th: open Tuesday to Saturday, 9.30 am to 6.30 pm, near Ledru-Rollin (line 8) and Bastille (lines 1, 5, 8) metro stations. Drop by: we can open a bag so you can taste it before buying.