• Front of a 250g pouch of Applied Nutrition Clear Whey Protein in Cherry & Apple flavour, highlighting 21g protein, 90 calories, 1g carbs, 0g sugar, and 4.8g BCAAs per serving.
  • Back of a 250g pouch of Applied Nutrition Clear Whey Protein in Cherry & Apple flavour, displaying nutritional information, key benefits, ingredients list, and suggested use instructions.
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Applied Nutrition

Applied Nutrition - Clear Whey - 10 Servings

Applied Nutrition - Clear Whey - 10 Servings

£14.99
£14.99
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Applied Nutrition’s Clear Whey Protein offers a refreshing alternative to traditional creamy protein shakes. Designed to mix effortlessly into a light, fruity drink, it delivers 21g of high-quality whey protein isolate per serving. Whey protein contributes to the maintenance and growth of muscle mass, a benefit recognized by the EFSA [1]. This low-sugar, low-fat formula is ideal for post-workout recovery or as a convenient protein boost throughout the day. Its fast-digesting nature supports rapid amino acid availability, making it especially useful around periods of training [2].

The Basics

  • 21g protein per serving
  • 4.8g BCAAs
  • 0g sugar
  • Only 90 kcal per 25g
  • 10 servings per 250g pouch
  • Informed-Sport batch tested
  • Vegetarian-friendly
How & when to use 

Mix 1 scoop (25 g) with 400 ml of ice-cold water and shake well. Leave to stand for 1 minute.

Nutritional information

Per Serving 25g (1 Scoop)

Values Per serving 25g Per 100g
Calories 90kcal 361kcal
Fat 0.12g 0.47g
- Of which saturates 0.05g 0.19g
Carbohydrates 1.01g 4.04g
- Of Which Sugars 0.24g 0.95g
Protein 21g 85.06g
Fibre 0g 0g
Salt 0.07g 0.27

Ingredients List: Hydrolysed Whey Protein (Milk) (95%), Acids (Citric Acid, Malic Acid), Natural Flavours, Sweeteners (Sucralose, Stevia), Antifoam Agent (Silicon Dioxide), Sodium Chloride, Natural Colour. ALLERGY ADVICE: For Allergen, See Ingredients in Bold

References
  1. EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA). “Scientific Opinion on the substantiation of health claims related to whey protein.” EFSA Journal. 2010;8(10):1811. https://efsa.onlinelibrary.wiley.com/doi/10.2903/j.efsa.2010.1811
  2. Tang JE, Phillips SM. “Maximizing muscle protein anabolism: the role of protein quality.” Curr Opin Clin Nutr Metab Care. 2009;12(1):66–71. https://doi.org/10.1097/MCO.0b013e32831cef8b
Flavour
Description

Applied Nutrition’s Clear Whey Protein offers a refreshing alternative to traditional creamy protein shakes. Designed to mix effortlessly into a light, fruity drink, it delivers 21g of high-quality whey protein isolate per serving. Whey protein contributes to the maintenance and growth of muscle mass, a benefit recognized by the EFSA [1]. This low-sugar, low-fat formula is ideal for post-workout recovery or as a convenient protein boost throughout the day. Its fast-digesting nature supports rapid amino acid availability, making it especially useful around periods of training [2].

The Basics

  • 21g protein per serving
  • 4.8g BCAAs
  • 0g sugar
  • Only 90 kcal per 25g
  • 10 servings per 250g pouch
  • Informed-Sport batch tested
  • Vegetarian-friendly
How & when to use 

Mix 1 scoop (25 g) with 400 ml of ice-cold water and shake well. Leave to stand for 1 minute.

Nutritional information

Per Serving 25g (1 Scoop)

Values Per serving 25g Per 100g
Calories 90kcal 361kcal
Fat 0.12g 0.47g
- Of which saturates 0.05g 0.19g
Carbohydrates 1.01g 4.04g
- Of Which Sugars 0.24g 0.95g
Protein 21g 85.06g
Fibre 0g 0g
Salt 0.07g 0.27

Ingredients List: Hydrolysed Whey Protein (Milk) (95%), Acids (Citric Acid, Malic Acid), Natural Flavours, Sweeteners (Sucralose, Stevia), Antifoam Agent (Silicon Dioxide), Sodium Chloride, Natural Colour. ALLERGY ADVICE: For Allergen, See Ingredients in Bold

References
  1. EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA). “Scientific Opinion on the substantiation of health claims related to whey protein.” EFSA Journal. 2010;8(10):1811. https://efsa.onlinelibrary.wiley.com/doi/10.2903/j.efsa.2010.1811
  2. Tang JE, Phillips SM. “Maximizing muscle protein anabolism: the role of protein quality.” Curr Opin Clin Nutr Metab Care. 2009;12(1):66–71. https://doi.org/10.1097/MCO.0b013e32831cef8b
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