A note from the founder of Reflex Nutrition
"We've been in the business of making protein supplements for over 15 years. I'm proud to say that I firmly believe that Reflex Nutrition are truly the pioneers sports nutrition.
Reflex Nutrition have introduced many innovations to the market place, probably more than any other supplement company in the World today. During these years I've also seen some very misleading information passed to customers by supplement companies and so called industry experts, unfortunately this erroneous information has only served to confuse and not properly educate.
Our aim is different but very straight forward. We want to give you easy to understand information, research and facts. The ultimate goal is to ensure you are better equipped to make the right choice when you buy your supplements, whether they are Reflex Nutrition supplements or not.
Please take your time to thoroughly explore this site and I'm sure you'll gain a valuable insight to the real facts about whey protein."
James Phillips.
Whey Protein Production
Whey Protein Production
Reflex Nutrition now uses two fundamentally different type of whey protein; Native Whey Protein and Standard Whey Protein.The two differ in terms of the production process as detailed below.
EU Sourced
First and foremost though, all of Reflex Nutrition’s whey protein comes from dairy herds that have been raised and reared in the EU without the use of banned anti-biotics, steroids or growth hormone. These cattle are also certified to be free from BSE, the cattle graze on rich pastures to obtain the best possible milk.The milk is collected on a daily basis by the farmers using milking machinery. Prior to milking each cow important checks are made to ensure that the cow’s milk meets the required standard. The cow is then milked using computerised machinery that mimics the action of a suckling calf, the whole process is designed to be a stress free as possible for the cow.
The milk is stored in refrigerated vats whilst it awaits collection by the dairy company. Milk is collected daily by large refrigerated lorries where it is then taken to the dairy plant.
Native Whey Protein
The milk which has been collected from the dairy farms, now at the dairy plant, is pastueurised only once and then fed into state of the art micro and ultra filtration machinery. The process is carried at temperatures less than 10 degrees celcius to preserve virtually every single whey protein fraction. During this process fat, lactose and casein proteins are removed to leave only undenatured whey protein perfectly preserved in its native form. This is then carefully sprayed dried resulting in the finest whey protein that science and technology has to offer.Standard Whey Protein
The milk is pasteurised and afterwards a bacteriological starter is added to 'sour' and thicken the milk. A renneting agent is then added to the milk to form curds, this process acidifies the solution, to about pH 4.5, a process that separates casein from whey, however it also denatures some of the whey protein. The curd is left to set.The curds are cut so that the whey is released. The curds are either 'cooked' or are piled on top of each other, and further cut to expel whey. This whey or sweet dairy whey is the raw material used to make the majority of whey protein powders on the market today. The sweet diary whey is collected from the cheese plant and taken to a whey processor it is pasteurised once more before being passed through vast numbers of ultra filtration units at room temperature. As the "whey" passes through the filters fat, lactose and denatured proteins are removed to leave a concentrated whey protein in liquid suspension. The liquid concentrate is then spray dried resulting in standard whey protein.