Whey Isolate Vanilla Nutripure in Paris: the native whey with a taste that goes with everything

Whey Isolate Vanilla is Nutripure’s native whey isolate to which the brand has added a natural vanilla flavouring and a little stevia. Together with chocolate, vanilla remains the favourite flavour in France, and it is often the one people start with when they discover protein powders: it is easy to drink with water, blends into a plant milk and slips into everyday cooking without taking over.

The 750 g kraft bag holds 25 servings of 30 g. The powder is white to cream-coloured, fine, and mixes in a few seconds in a shaker. On the label, the brand highlights three points: 86% protein on a dry-matter basis, a native, isolated whey that has not been denatured, and the presence of lactose, which we come back to below.

Nutripure is a French brand founded in 2017 by Christophe Carrio, five-time world champion in artistic karate and holder of a diploma in dietetics, with his brother Florent, an engineer. The company is based in Haute-Garonne, near Toulouse, and manufactures in France. Its protein range has its place in our shop in Paris 12th, alongside the other isolates we have selected.

Most whey on the market is a co-product of cheese making: the cheese is made, then the leftover whey is collected and its proteins are extracted. This whey has already gone through the heating, acidification and cultures of the cheese process, and it may contain residues from that production.

So-called native whey follows another path. The proteins are separated directly from the milk, by a filtration carried out cold, before any cheese is made. This process separates the proteins from the other components of milk, fat and lactose, without heating or acidifying them, which preserves their original structure.

The word “isolate” then indicates the degree of concentration. Nutripure starts from highly concentrated milk proteins, with at least 90% protein on a dry-matter basis, before adding the flavouring, the sweetener and the enzyme. Once the recipe is complete, the finished product shows 86% protein on a dry-matter basis, and 81.2 g per 100 g of powder as it comes out of the bag.

A 30 g serving, i.e. two scoops, provides 24 g of protein for 113 kcal. Fat stays very low, at 0.4 g, and carbohydrates come to 3 g, including 1.7 g of sugars naturally present in milk. No sugar is added: the sweetness comes only from stevia.

Nutripure publishes the full amino acid profile of this vanilla version. Per 100 g of powder, there are 20.5 g of branched-chain amino acids (BCAAs), 43.2 g of essential amino acids, including 10.9 g of leucine, and 63.7 g of amino acids in total. These amino acids all come from the milk itself; none has been added to boost the figures.

Protein contributes to a growth in muscle mass and to the maintenance of muscle mass. Protein also contributes to the maintenance of normal bones. These are the only claims we make for this whey: it is a good-quality milk protein, to be included in a varied diet. The detailed figures are in the Composition tab of this page.

The flavouring used is a natural vanilla flavouring. Nutripure itself warns that, depending on each person’s sensitivity, its notes may be perceived as slightly caramelised, or even close to coffee. Some find a vanilla custard in it, others a milk caramel: it is a round vanilla rather than a very sweet pastry vanilla, and it is something we are happy to point out to those who discover it with us in Paris.

The sweetness comes only from steviol glycosides extracted from stevia, with no sucralose, no acesulfame and no added sugar. If you find the stevia too present, add a little more water or plant milk: the taste becomes softer without disappearing. Conversely, a splash of oat milk brings out the dessert side.

Like many isolates, the powder can foam in a shaker. One minute of rest is enough for the foam to settle. Shake for at least twenty seconds, as the brand recommends, for a smooth drink without lumps.

Nutripure makes the same native whey in several versions, each with its own barcode. The unflavoured Whey Isolate Native is the most concentrated in protein and shows less than 0.2 g of lactose per 100 g. It is the one to choose if you digest lactose poorly or if you are looking for a tasteless powder for a savoury recipe, a soup or a pancake batter.

The vanilla version contains slightly less protein per serving and slightly more carbohydrate, since part of the weight goes to the flavouring, the stevia and the lactase. It also keeps the lactose from the milk. In return, it can be drunk as it is, with a real taste, which helps many people keep up a routine over several weeks.

Between vanilla and hazelnut, it is a matter of preference: hazelnut has a toasted, spread-like note, while vanilla is rounder and more versatile in cooking. The brand’s other flavours, including chocolate, and the isolates from the other brands we follow are brought together in our whey isolate section in Paris.

Nutripure recommends 2 scoops (30 g) to 4 scoops (60 g) a day, with the scoop provided. First pour 200 ml of room-temperature water or plant milk into the shaker, add 30 g of powder, then shake. This is the preparation to favour if you have never used whey before.

The brand mentions three moments: breakfast, often low in protein when it comes down to a slice of bread and a coffee; a snack, for a separate intake of protein between two meals; and after training, when you cannot have a proper meal within the following half hour. For a more complete post-workout option, the brand’s Pure Recovery combines whey, creatine and minerals.

Vanilla is the easiest flavour to cook with. Nutripure suggests a smoothie with 200 ml of plant milk, a banana, half a mango or an apple, one serving of whey and half an avocado or a spoonful of almond butter. It also works in fromage frais, a cooled porridge or a pancake batter, where it replaces part of the flour and the vanilla sugar. In our shop in Paris, it is in fact often for cooking that people ask us for a vanilla whey rather than an unflavoured one.

Milk is the main ingredient, and this version contains lactose. A lactase, the enzyme involved in breaking down lactose, has been added to the recipe, but Nutripure states that the vanilla whey is not suitable for people who are lactose intolerant. It is not suitable for people allergic to milk proteins either.

Traces of gluten, egg, soy, fish and celery are possible, as the workshop handles other raw materials. The product is suitable for a vegetarian diet, it is GMO-free and it is developed and made in line with the EN 17444 anti-doping standard, a useful reference for licensed athletes who visit our shop in Paris 12th.

Close the bag tightly after each use and store it in a cool, dry place, away from the kettle and the hob. Always use a dry scoop: the powder does not like moisture, and a single drop of water is enough to form lumps. If you have an allergy, always read the label of the bag you buy.

What is the difference with the unflavoured Whey Isolate Native?

The base is the same native whey. The vanilla version also contains a natural flavouring, stevia, lactase and lactose, with slightly less protein per serving. The unflavoured version has no flavouring and is almost lactose-free.

Why does it sometimes taste of caramel?

Nutripure says so itself: depending on the palate, the natural vanilla flavouring may be perceived as slightly caramelised, or even close to coffee. This comes from the flavouring, not from added sugar.

How many servings are in a bag?

The 750 g bag holds 25 servings of 30 g, i.e. 2 scoops per serving with the scoop provided. Nutripure recommends 30 to 60 g a day.

Where can I find it in Paris?

Nutripure Whey Isolate Vanilla is listed in our shop in Paris 12th, at 10 rue Théophile Roussel, between Ledru-Rollin (line 8) and Bastille (lines 1, 5, 8) metro stations. Its current availability is shown on this page. See also our whey and protein selection.