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Vegan ISO+ Dean St Mart's Supplement Needs - 1 kg

2 In stock
€59.99 €44.99
  • Advanced Protein Isolate with added free Form Essential Amino Acids, Prohydrolase, Aplha Galactosidase and Astragin.
  • Supplement Needs has packed a precise 26.11g of protein 
  • Vegan ISO+ coming from pumpkin seed and pea protein
  • Added EAAs, to elevate the amino acid profile of the product so it’s more in line with traditional whey. 
Hurry up! only 2 left
€44.99

Vegan Pro+

Vegan Pro+ Pure is a fully transparent, non-proprietary, vegan protein isolate product as part of the Supplement Needs Vegan range.

Formulated by Dean St Mart using Organic Pumpkin Protein (60%) and Pea Protein Isolate (20%); Free Form Essential Amino Acids (14.4%) have been added to match the Essential Amino Acid content of Whey Protein; alongside ProHydrolase proteolytic enzyme, Alpha-Galactosidase digestive enzyme; and Astragin for improved amino acid absorption.

Vegan Pro+ delivers an incredible 65.27% protein content per serving – 26.11g protein per 40g serving.

Available in 2 delicious flavours – Chocolate Peanut and Salted Caramel.

Vegan PRO Supplement Needs Nutritional Facts

Size: 1kg
Serving size: 40g
Servings: 25

Per 40g

  • Energy 141.66 kcal
  • Fat 3.82g
  • of which saturates 0.82g
  • Carbohydrates 0.72g
  • of which sugars 0.61g
  • Fiber 3.24g
  • Protein 26.11g
  • Salt 0.7g
  • ProHydrolase 400mg
  • Astragin 67 mg
  • Alpha Galactosidase 30 mg

Vegan PRO+ recommended use:

Vegan Pro+ has been specifically designed to aid in ensuring daily protein intake is optimised.

1 serving (40g) is to be mixed with 200-250ml of water or dairy-free milk and consumed.

Alternatively, 40-50ml of water or dairy-free milk can be added slowly to 1 serving (40g) to produce a pudding paste consistency.

Ideally, Vegan Pro+ can be stacked alongside Creatine Monohydrate and Glutamine Powder to ensure the basis of optimal nutritional recovery.

*Some settlement may occur if made up product is left to stand after making. Always shake/mix prior to consuming.

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