Apologies for this inconvenience; there should be a 43 cc (cubic centimeter) scoop in the pouch; although rare, each AGN Roots pouch is hand-filled, thus more susceptible to mistakes associated with human error. Please do not feel helpless; there are many ways to ensure your desired protein macro intake of whey protein is exact without relying on a plastic scoop.
Below we have compiled information to address how to proceed when your 43-cc scoop is lost, buried, or missing.
There are 47 Full Servings of 25 grams of protein contained within a 3.0 lb pouch of AGN Roots.
1 Full Serving = 25 grams of Protein Macronutrient [29 grams of AGN Roots Whey Powder].
If you are weighing the whey to achieve 25 grams of Protein, you will consume 29 grams of AGN Roots Whey Powder.
Here is a table for common kitchen measurement conversions:
|Total Weight of Whey
|86 cc (2 Scoops)
|43 cc (1 Scoop)
1 Full Serving = 2 Scoops = 86 cc = 6 Tbls. = 17.5 tsp. = 29 grams of whey powder and thus (25 gram protein macronutrient).
*Remember, a "Scoop" is not a scientific unit of measure. A "scoop" is merely a tool sized to achieve a predetermined volume to deliver a specific serving of a particular product.
In our case, we have a 43 cc (cubic centimeter) scoop used to provide our whey. In sizing the scoop used in AGN Roots, we determined that 2 x 43-cc scoops (naturally rounded) provides a robust consistency and thus an accurate measurement in delivering a 29-gram serving.
Can you send me a 43 cc Scoop?
Unfortunately we do not have the infrastructure to pick, pack, ship, and import a single scoop to you.
AGN Roots contains very little lactose and fits within the FDA classification of "Reduced Lactose" rather than "Lactose-Free."
The threshold for total sugars in AGN Roots Grass-Fed Whey is < 0.9%. A portion of this quantity is the disaccharide known as lactose. The remaining residues comprise of monosaccharides & oligosaccharides.
Post Bariatric Surgery Consideration: We recommend consideration of your appetite for lactose before your transformation and assume sensitivities will be more prevalent until the body adapts to the enzyme and acid changes in the stomach. Also, consider that you have asked your enzymes (lactase) to double-time it, given the shortened exposure time before the hammer of the large intestine begins to drop.
If your threshold for lactose is < 100 mg per consumable, we recommend pairing the whey with the digestive enzyme lactase to ensure sensitivities are limited, if not eliminated.
Nano-filtration is a high-pressure reverse osmosis filter designed for specialty applications, including lactose-free milk. It's critical to understand that unless milk is processed through a nanofiltration system, the final product is not "lactose-free." If a brand uses this system to justify a "lactose-free" claim, along with the lactose, remember, all the beneficial macro-nutrients endemic to grass-fed whey are also on the wrong side of that membrane including lactoferrin.
It is prevalent for Whey Isolate brands to claim "lactose-free." Most whey protein isolate products naturally contain very little sugar and can fly under most lactose intolerant sensitivity thresholds. Whey protein isolates should only be considered lactose friendly or reduced lactose.
Tip: You can always look for buzz words like "microfiltration" or "ultrafiltration" to root out massive contradictions to the claim "lactose-free."AGN Roots is cold-processed through a tight microfiltration system until the wet whey protein content is approximately 93% protein by weight before drying. Unlike nanofiltration, micro-filtration is a low-pressure process used to reject bacteria, fat, and spores while maintaining all the protein fractions endemic to the benefits of grass-fed whey.
Learn More: Lactase & Bioavailability
Learn More: Lactose Intolerance vs. Whey Allergy
Learn More: Cold Processing Whey 101
Learn More: What are Protein Fractions
Learn More: What is Lactoferrin?
Can I return the whey if I have sensitivity issues?
When a customer reaches out to our customer service representatives for sensitivity guidance ahead of a potential purchase, we do our best to inform based on our experience with known customers with digestive sensitivity experiences. As you can imagine, everyone has unique gut-biome tolerances that are ever-evolving.
Investing in a purchase of AGN Roots is no different than investing in anything; there are risks involved. We encourage customers with sensitivities to make informed decisions based on their intricacies.
AGN Roots is not a brand that absorbs the risk of non-agreement in regards to digestive issues on a customer's behalf; if a customer decides to purchase AGN Roots Grass-Fed Whey and discovers the product does not agree with them, this is not grounds for a return or refund of any kind. In the case of digestive concerns, the customer assesses the risk and accepts the consequences of their decision to purchase or look elsewhere.
We recommend storing AGN Roots in a cool, dry, clean environment below 26°C (80°F) with relative humidity below 65% and not in direct sunlight.
There is no requirement to refrigerate the product after opening. If stored properly, the product is stable and won't spoil prematurely despite hovering just under 6% moisture.
Can I store AGN Roots whey in the refrigerator?
If you can find a way to seal the pouch or place the protein in a container that seals, the refrigerator is a great idea and will help ensure freshness. Stand-up pouch sealer sticks are highly recommended and provide sealing capabilities for all kinds of sustainable flex packaging.
What happens if stored in the refrigerator, not in a sealed container?
The powder will naturally draw in odors from the surrounding atmosphere (like baking soda), so we don’t recommend refrigeration unless you find a way to seal the powder, to avoid moisture absorption.
The latest closing mechanism on the bag itself was designed for 50lb flour sacks. This hook and loop feature provides an adequate spill-proofing pouch but allows the product to breathe at ambient temperatures.
After opening, allowing the whey to air out for a few hours helps any excess vapor or moisture to dissipate. In the summer, heat is likely to create a vaper within the sealed nitrogen head of the sealed pouch.
Similar to powdered milk products that are able to keep for over 15 years, whey protein is no different. The protein will keep long after the stamped “Best By DD-MM-YYYY.”
The component that begins degrading first is the organic emulsifier (independent of the whey integrity); consumers that utilize whey in smoothies or soups are unimpacted by emulsifier degradation; however, the emulsifier does play a critical role in helping disperse the whey within plain water.
Learn More: What is Sunflower Lecithin (emulsifier)?
We understand your interest in a single-serving sample packet to serve as assurance before committing to a large 3 lb purchase. Although we have yet to develop sample offerings (as a small operation dedicated to donating proceeds), we recognize the demand for a smaller offering, so we are launching a 1.0 lb size variant very soon, estimated launch September 1st 2023.
Below are a few rules/recommendations for a high probability of success in meeting or exceeding expectations upon committing to purchase AGN Roots Grass-Fed Whey -
Are you new to unflavored whey? "Unflavored" is not the same as "flavorless," which would require masking agents or harsh flavor systems. AGN Roots emits a fresh cream smell commensurate with dairy products. If you are going from mainstream products to unflavored whey, we recommend getting acquainted with a more forgiving purchase.
Do you have sensitivities to other whey products? Suppose you believe your sensitivities are symptoms of contaminants, glyphosate, gluten, processing quality, pesticides, heavy metals, or substances related to the sourcing, packaging (paper tubes - ridiculous), or handling. In that case, we recommend AGN Roots Grass-Fed Whey. Suppose you haven't the slightest idea of a protein allergy or severe intolerance to protein or lactose due to gut health. In that case, we recommend consulting a medical professional to ensure decision quality.
We are honored and thankful to receive your interest and consideration in providing our Grass-Fed Whey to your customers.
As of June 2022, we have over 85 business partners actively leveraging the power of AGN Roots Grass-Fed Dairy in anything and everything tasty. The applications vary and include the following -
- Privately Labeled Protein Supplements
- Brick & Mortar Nutrition Shops
- Boutique Health & Wellness Brands
Although genuinely excited to attract like-minded business owners who recognize the value in high-quality ingredients, we receive a minimum of 1-3 wholesale requests per day with expressions of interest to acquire more information from each.
Given our experience in maturing this correspondence, we understood that most propositions are grounded in unrealistic cost estimations under the bright light of a new business looking to procure the best. Bridging this gap early in the process saves us time and limits many associated burdens.
Our customer service channel will gladly respond and forward your inquiry to our B2B personnel upon receiving the required information within an attachment sent to Sales@agnroots.com; if you can, please provide the following -
- Proper business letterhead follwed by proof of concept
- Contact information
- Proof of insurance (required)
- Current website URL
- 9 Digit Dun & Bradstreet Number
Expectations to Save you Time -
Although most dry dairy proteins sold within the United States originate from CAFOs, AGN Roots dairy is imported and will not be able to compete anywhere near the typical Native or CAFO market prices.
- Shipping & Export from the U.S.A. is not included
- 4,000 kg is the MoQ (20 kg Bags)
- Lead Time is 100 Days
- Pre Payment is required for all first-time orders
- Certifications owned by 3rd party accreditors do not transfer as they are not ours to share
Do you offer special discounts?
While we do not offer blanket discounts for service members, veterans, medical professionals (nurses), or teachers, we occasionally honor related public holidays with a broadcasted discount code.
If your discount code is not working, please consider that AGN Roots does not allow two or more discount codes to be combined; discount codes will not be applied to any order discounted through the Subscribe & Save 10% program.
There are a few pieces to this question; for clarity, we'll address it in a few ways. You may find it helpful to learn more about a2 Milk; we published an article not too long ago and have since found the information therein to communicate the nuance of this topic, reducing the need to ask us this question - A2 Milk Explained.
What is AGN Roots Whey?
AGN Roots™ Grass·Fed Whey is whey isolate protein powder made from Jersey-Friesian crosses in southeast Ireland and then imported into the United States.
Does AGN Roots Contain Casein?
AGN Roots does not contain casein found in whole milk, milk powder, or casein protein powder. Although the casein composition of the Milk used to produce AGN Roots is essential for other dairy products (cheese, yogurt, sour cream), it's necessary to understand the distinction between whey protein and casein protein.
To learn more about what could be giving you gut issues while consuming whey protein please checkout this article on - Whey Protein Side Effects.
AGN Roots Whey protein before and after processing has never contained casein proteins; this includes all the casein proteins you may or may not believe cause you gastral discomfort. These casein proteins include Alpha - s1 Casein, Beta Casein (includes γ-casein), Alpha - s2 Casein, and Kappa Casein). Want to learn more about whey protein composition and protein fractions - What are Protein Fractions?
What is a2 Milk?
You are most likely referring to a registered wordmark "a2 Milk®" within the USPTO database owned by a company called "The a2 Milk Company Limited." For more details read the article above via the link.
Is AGN Roots Grass-Fed Whey Derived from a2 Milk?
Regardless of the cow origin, only brands with a trademark licensing agreement with the "The a2 Milk Company Limited" can legally place "A2 milk®" branding on their animals or dairy products. We are not associated with the a2 milk company.
We understand that the "a2" word mark descriptor serves as a critical identifier for a specific casein composition. For those individuals sensitive to casein, we offer you this statement -
"AGN Roots by basis of design does not contain Alpha - s1 Casein, Beta Casein (includes γ-casein), Alpha - s2 Casein, or Kappa Casein). If casein residue is present within AGN Roots whey isolate, although its composition would show a dominant ratio of beta-type A2:A1 Casein, the quantity of any such casein is considered negligible."
Q: How can I effectively mix AGN Roots protein powder?
A: Use a very low-power blender. Ideally a vortex blender is recommended to avoid the damaging impacts of high-power mechanical shearing.
Q: What does mechanically shearing mean?
A: It's the action of creating stress by moving one surface over another, which is crucial during mixing. It can cause displacements in the direction of the moving surface; in many cases, over dried, sand-like powders of much lesser quality may require this; AGN Roots does not.
Q: Why does protein powder foam?
A: Foam indicates the protein powder has been denatured by mixing too aggressively. Mechanically blending forces air into protein structure bonds, causing them to weaken or break. Blending "instantized" whey with a blender is not recommended unless you are able to ensure there is no air trapped in the blender.
Q: How can I prevent my protein shake from foaming?
A: Use less mechanical force (turn the blender to low power). AGN Roots utilizes an organic emulsifier derived from sunflowers allowing a smoother mix without the need for high-powered shear forces. Avoid using a traditional blender; we recommend a vortex style mixer that uses hydraulic mixing technology designed for solutions with emulsifiers.
Q: What is a "Vortex Mixer"
A: Its primary purpose is to ensure a homogeneous mixture in a short amount of time without the need for manual shaking. Vortex mixers are commonly used in for mixing delicate solutions that can otherwise be damaged by high-powered shearing devices like traditional blenders.
Q: Why does protein powder clump?
A: The sequence or recipe order causes clumping. Emulsifiers in the powder reduce surface tension, aiding in mixing. If the protein isn't "instantized" (ready-to-mix), it requires more agitation.
Q: Why does whey protein clump in hot water?
A: Whey protein denatures in hot liquid. The weak ionic bonds break down, leaving a visible long string of amino acids resembling a lumpy protein deposit.
Q: How can I mix whey into hot liquids without clumping?
A: "Temper" by adding a small amount of protein at a time or pre-mix in room temperature before heating.
Pro Tip: Whey protein with sunflower oil, like AGN Roots Grass-fed Whey Isolate, performs well in various pH values, making it suitable for various recipes. However, remember that whey protein instantized with an emulsifier is more susceptible to mechanical denaturation. If your protein solution starts foaming, it indicates air has been forced into its structure, leading to mechanical denaturation.
Learn More: How to mix Whey Protein?
Yes, there are several reasons why storing AGN Roots Grass-Fed Whey in the freezer offers long-term storage benefits; at the top of the list, storing whey in a freezer will increase the shelf-life and slow down the degradation of less stable components. The least stable component in AGN Roots is the emulsifier sunflower lecithin.
There are distinguishing caveats that will make or break a successful long-term storage plan in a freezer. It's essential to understand that the AGN Roots package is not a single material but several independent custom layers that collectively provide the following attributes designed explicitly for nutrient preservation -
- UV Barrier
- Thermal insulator
- Tear-resistant nylon layers
These layers' design and collective compatibility are temperature dependent and unpredictable in long-term sub-freezing conditions. In this case, the increased risk of material separation and loss of seal integrity makes the pouch less desirable for long-term freezer storage.
We recommend transferring the product from the original flexible pouch into a more fit-for-purpose solution, for example, using a vacuum sealer and food-grade PET or freezer bags. Vacuum sealing is preferred to eliminate the possibility of forming condensation resulting from unintentional temperature variation (power outage) paired with trapped humidity.
If a vacuum sealer is not in your toolbox, please consider using oxygen absorbers that can be inserted into a freezer bag. Once the whey and oxygen scavengers are in a freezer bag, the most critical task is to seal the bag.
The pouch containing our whey is designed with a custom 7mm barrier explicitly intended for the journey from production to delivery; this includes a wide range of climate exposure.
Pouch Details: Each layer is designed for a specific purpose; we utilize transparent foil (thermal protection), a UV barrier film (direct sunlight exposure), nylon (puncture & tear resistance), and several alox layers for gas-tight food-grade protection against moisture. A high-density inert plastic (HDPE) that lines the inside of our pouches is the contact layer and is considered best in class for food safety (industry norm).
Known Issues with Whey - Whey is considered hygroscopic and can pick up ambient humidity and moisture when shipped in a rigid PET tub or non-air-tight pouch. The impacts of condensation forming inside a non-airtight pouch of dry powder can be devastating regarding microbial growth.
Pouch Tolerance – The AGN Roots pouch can withstand temperatures up to 140°F without external protection (shipping box), a condition that rarely exists. For transatlantic shipments, during summer months, climate-controlled technology is used to combat potential deck temps of a sustained 160°F; this is hard to recreate in the last mile of fulfillment.
Distribution - Our inventory is distributed nationwide, and the last-mile fulfillment quality varies from state to state. Undergoing preservation-based processing, AGN Roots has a higher moisture content (< 6%) than most (industry standard is 2% or less, i.e., dust).
Hot Climate Expectations - Moisture (in gas form) may rise to the top of the pouch head, leading to a distinct warm dairy smell when opening. Any expanded dairy gas will mix with the nitrogen to displace the air before sealing. If you receive the pouch and it is warm, allow the pouch to cool and let any trapped gas escape. The protein is highly stable in its dehydrated state (all bets are off once you add water or open the bag to the environment); it would take prolonged exposure to temperatures that exceed what is presumed capable in the back of a delivery truck or on a porch.