AGN Roots Grass Fed Whey is the product of our commitment to using the best dairy sourcing and preservation-based processing methods. Our focus remains on cultivating nutrient-rich milk and ensuring these nutrients remain viable through the processing life cycle.

AGN Roots naturally contains the highest concentration of naturally occurring nitrogen-based macronutrients and branched-chain amino acids endemic to truly grass-fed dairy operations. Our certification with Informed-Protein assures customers that we steer clear of the ever-growing "Amino Spiking" phenomena dietary supplement brands undertake to bolster and mask low-quality milk nutrition attributes.

Our whey protein isolate holds the ONLY "Entire Life on Pasture" Certified grass-fed whey food label from the global leader of independent farm verification and food label accreditation, the nonprofit A Green World.

Sourced from small herds maintained on family farms in the southeastern coastal grassland of Ireland, AGN Roots is dairy nutrition at its finest, not to get conflated with the loosely regulated "organic" whey from CAFOs or the plastic tubs with very sleek marketing gimmicks.

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Regarding whey protein powder, "Preservation Based Processing" refers to the selection criteria used to determine the various whey processing methods that prioritize nutritional quality preservation above extended shelf-life or improve stability.

The critical stages in PBP include -

• pasteurization (Vat)
• curdling (Natural Enzymes)
• cold micro-filtering (cold processing)
• spray drying (> 5% moisture content)

The methods and techniques selected make possible the high-density micro-nutrients (vitamins & minerals), branched-chain amino acids (BCAAs), and nitrogenous macro-nutrients endemic to 100% farm fed cows in every serving of AGN Roots Grass Fed Whey Isolate.

Source of Origin: Concentrated Animal Feeding Operation (CAFO)

Pasteurization: Ultra High Temp Short Time (Flash Pasteurized)

Native Whey Processed: (Filtered direct from milk leaving the macro-nutrients behind with the casein)

Ion Exchange filtered: High Protein content but damaged due to acids used to adjust pH.

Spray Dried (< 2% moisture): Overcooked for extended shelf life and that dusty chalk look.

Sold in Rigid Tub: Typically half-full of desert powder optimized for increased carbon and not air-tight.

The Right Equipment:

• Do not use a high-speed blender, but rather a vortex-style mixer.
• Whisker balls and shaker bottles are for dessert powders and overcooked dairy protein; foam and froth indicate too much force. 

Order of Operation:

• For Smoothies: Protein should be added as a last ingredient and slowly worked into the blended solution.
• For Water and protein: We recommend making a starter batch and adding more liquid to the desired consistency. 

Temperature:

• Dispersion and solubility will increase as the mixing temperature approaches ambient room temperature. If the desired solution temperature is cold, pre-mix ahead or chill after mixing.

Clumping is Avoidable:

• Protein powder properly processed from high-quality dairy should not clump. Please click the button below to learn more about water activity and protein dairy powder behavior.