Our pea protein goes through quite a journey. Split yellow peas are grown in pristine soil in Canada. It’s then turned into a powder. Most pea proteins are finished here. But our pea protein goes through a fermented shiitake mycelium process (think of it like a fine bourbon aging in a barrel).
Our goal is to redefine the taste and texture of protein, and that means we need a smooth flavor palette to begin. The fermented process helps to make our pea protein smooth and creamy. It also removes some of the “off” tasting notes you might detect in other pea-based powders. Bonus: the process makes the protein even more digestible.
More digestible means more available amino acids for your body (and for your muscles). A creamier taste means you spend more time dreading your workout and less time dreading your protein drink.