Plant Protein - European‑grown fava bean - Vanilla
Vanilla was once so rare it functioned as currency. Today its warm, familiar aroma signals comfort, while a European fava bean protein base delivers complete amino acids for training and daily wellness. Fermented nutritional yeast protein supplies additional peptides and naturally occurring B‑vitamins that support metabolism and cellular energy.
MCT oil powder offers tidy energy, apple pectin lends gentle fiber for satiety, and a pinch of sea salt rounds the flavor. Stevia finishes the blend with a clean sweetness so you can mix it with water or blend it into fruit‑ and greens‑based smoothies without added sugars.
This is everyday nourishment—smooth, light, and easy to digest—designed for consistency.
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Purchase Plant Protein - European‑Grown Fava Bean - Vanilla HERE
DETAILED INGREDIENTS LIST
TENDRA® FAVA BEAN PROTEIN ISOLATE (SOURCED FROM EUROPE)
Introduction & History:
Fava beans (Vicia faba), also called broad beans, have been cultivated for thousands of years as a staple legume in the Mediterranean and Middle East. Tendra® is a specialized European-sourced isolate designed to provide a clean, sustainable, and allergen-friendly plant protein alternative.
Molecular Function & Mechanism:
Fava bean protein is rich in essential amino acids, particularly lysine and leucine, making it suitable for muscle repair and protein synthesis. Protein isolates undergo advanced processing to remove starches and fibers, concentrating the protein while improving digestibility and reducing anti-nutritional factors.
Modern Use & Theory:
Used in plant-based protein powders to support muscle health, recovery, and overall nutrition. Tendra® emphasizes sustainability, European sourcing, and a neutral taste profile for premium formulations.
NATURAL FLAVORS
Introduction & History:
Natural flavors are derived from plant or fruit sources to enhance palatability in foods and supplements. They are widely used to improve taste without synthetic additives.
Molecular Function & Mechanism:
These compounds interact with taste receptors, providing appealing flavor profiles. They are inert with respect to nutrient activity and serve a sensory purpose rather than a physiological one.
Modern Use & Theory:
Included to improve flavor, compliance, and consumer experience in supplement powders and drinks.
YESTEIN™ FERMENTED NUTRITIONAL YEAST PROTEIN
Introduction & History:
Nutritional yeast (Saccharomyces cerevisiae) has been valued as a nutrient-dense food for decades. YESTEIN™ is a modern, fermented yeast protein product designed to deliver high-quality protein with added fermentation-derived benefits.
Molecular Function & Mechanism:
Nutritional yeast provides all essential amino acids, B vitamins (including natural forms of B12), beta-glucans, and antioxidants like glutathione. Fermentation enhances digestibility, flavor, and bioavailability while reducing bitterness often associated with yeast proteins.
Modern Use & Theory:
YESTEIN™ is used in plant-based formulations to boost protein content, immune support, and nutritional density while maintaining clean-label standards.
MCT OIL POWDER
Introduction & History:
Medium-chain triglycerides (MCTs) are fats derived primarily from coconut oil or palm kernel oil. They became popular for quick energy and metabolic support due to their rapid absorption. Powdered forms are created by binding MCT oil to a carrier such as fiber or starch.
Molecular Function & Mechanism:
MCTs bypass typical fat digestion pathways and are quickly transported to the liver, where they are converted into ketones and used as an efficient fuel source. They may also support satiety and metabolic health.
Modern Use & Theory:
MCT oil powder is included in protein and energy formulas to provide quick energy, promote fat metabolism, and enhance satiety.
APPLE PECTIN POWDER
Introduction & History:
Pectin is a soluble fiber naturally found in apples and other fruits. It has been used traditionally for digestive support and as a natural thickener in foods.
Molecular Function & Mechanism:
Apple pectin absorbs water and forms a gel-like substance in the gut, supporting digestive regularity and acting as a prebiotic for beneficial gut bacteria. It also helps regulate blood sugar absorption and supports cholesterol balance.
Modern Use & Theory:
Used to promote gut health, satiety, and cardiovascular support while improving texture in powdered supplements.
SEA SALT
Introduction & History:
Harvested through the evaporation of seawater, sea salt has been valued for culinary and preservative purposes for thousands of years.
Molecular Function & Mechanism:
Sea salt provides trace minerals such as sodium, magnesium, and potassium. Sodium plays a key role in fluid balance, nerve signaling, and muscle contraction.
Modern Use & Theory:
Added to supplements for electrolyte balance, flavor enhancement, and hydration support.
STEVIA LEAF EXTRACT
Introduction & History:
Stevia (Stevia rebaudiana) is a South American plant used for centuries by the Guaraní people as a natural sweetener. Modern extracts concentrate steviol glycosides, the compounds responsible for its sweetness.
Molecular Function & Mechanism:
Stevia activates sweet receptors on the tongue without affecting blood sugar, providing sweetness without calories.
Modern Use & Theory:
Used as a natural, zero-calorie sweetener in supplement powders, enhancing taste without impacting glycemic load.
SILICON DIOXIDE
Introduction & History:
Silicon dioxide, or silica, is one of the most common natural compounds, found in quartz and plants. It has been safely used in food and supplements for decades.
Molecular Function & Mechanism:
Functions as an anticaking agent, preventing powders from clumping and ensuring even flow during production. It is inert and passes safely through the digestive system.
Modern Use & Theory:
Used to maintain powder stability, texture, and consistency in supplement blends.