Ingredient directory

Whey filtered to 90% or more protein by weight, with most lactose and fat removed.

Typical: 20–30 g

Enzymatically hydrolyzed collagen from bovine hide or bone, delivering short peptides rich in glycine, proline, and hydroxyproline.

Typical: 2.5–15 g

Whey concentrated by ultrafiltration to 70–80% protein, retaining more lactose, fat, and native bioactive fractions than isolate.

Typical: 25–35 g

A plant protein isolated from yellow split peas, containing about 80–85% protein with a favorable essential-amino-acid profile for a legume.

Typical: 20–30 g

The predominant protein in milk, which forms a gel in the stomach and releases amino acids slowly over several hours.

Typical: 20–40 g

Hydrolyzed type I collagen from fish skin and scales, positioned as a pescatarian-friendly and lower-molecular-weight alternative to bovine collagen.

Typical: 2.5–10 g

Dried, pasteurized egg white delivering a complete, high-quality protein with a digestibility score comparable to whey, and naturally free of lactose, fat, and carbohydrate.

Typical: 20–30 g

A low-molecular-weight bovine or marine collagen hydrolysate used at milligram doses in gummies and chews, where the matrix cannot hold the multi-gram servings used in research.

Typical: 100–500 mg