Frequently Asked Questions
Is it organic?
No, not certified. The cattle by New Zealand law are not exposed to hormones, antibiotics, or any other foreign substances. They are grass fed, so it’s as close to organic as you can get.
How is it better than North American Whey?
It’s healthier than North American Whey because the cattle is never subjected to chemicals, Hormones, Antibiotics, GMO’s, or Hyper-Immunizations. They’re grass fed, not factory farmed, and are not exposed to the stress most American cattle endure, which cause the cattle to release harmful stress hormones.
Is the NZ milk pasteurized?
Yes it is pasteurized using UHT processing, meaning it is heated for a very short period, around 1–2 seconds, at a temperature exceeding 135°C (275°F), which is the temperature required to kill spores in milk. Because it's heated for such a short time this process prevents nutrient loss.
Why does NZ Whey cost more?
It costs more due to transportation, the grazing practices, proper collection and storage methods, and processing, which all affect the quality of whey protein and the cost.
Is it good for lactose intolerant people?
Yes, only the “Isolate” formula is because it contains no sugar (lactose)
Does New Zealand whey come from A1 or A2 jersey cows?
A2 comes from New Zealand. A1 Milk is mostly found in the USA. Most New Zealand Cows are Jerseys, which produce mostly A2/A2 Milk 65% - A2/A1 32% - A1/A1 3%