What is in the Egg White?
Our founding members are into their fitness and food. We have an ultra-marathon runner, a 5th dan Karate expert, and our MD won the sack race aged 9 (he likes the whisky sours but has also done the odd triathlon). So, like us, I am sure you want to know exactly what you are eating.
Here is the lowdown on the natural ingredients we use in the product and the bit that most food companies leave out, why we use/need them.
Egg white – well this one is pretty simple, the white from a free-range hen egg. The yolks don’t go to waste as they are used in other food applications.
Maltic Acid – an organic compound that is made by all organic organisms and used to balance the pH of food. As hen age can affect the pH of egg whites, we can maintain a consistent product by adding more or less Maltic Acid.
Nisin – If you like cheese, you have more than likely eaten Nisin before. It is a natural preservative derived from fermenting Lactobacillus. It is grown rather than being synthetically produced and is used to extend shelf life as it attacks pathogens found in food.
That’s it. Just 3 ingredients all derived from natural sources.
|of which saturates||0.1g||0%|
|of which sugars||0.5g||1%|
RI% = Reference intake of an average adult 8400kj/2000kcal