The Yeastified

The Yeastified

4.76 lbs (60 Servings) / Biscoff
Sale price  Rs. 4,499.00 Regular price Rs. 7,499.00
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The Yeastified

The Yeastified

₹4,499 MRP ₹7,499 Save ₹3,000 40% OFF

Select Weights: 4.76 lbs (60 Servings)

Select Flavours: Biscoff

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Nutritional Highlights

28.8g

Protein

134.23 Kcal

Energy

3g

Carbohydrate

0.7g

Total fat

0g

Cholesterol

160mg

Priorityzorb
blend

FAQs

What is The Yeastified?

The Yeastified by Exalt Supps is a fermented yeast-based protein that delivers 25g of protein per serving. It is a modern alternative protein source designed for those looking for a vegan, dairy-free protein option with just 3g carbs and 0 added sugar.

What makes fermented yeast protein different from regular plant protein?

Yeast protein is produced through a fermentation-based process, making it a unique microbial protein source rather than a conventional plant protein like pea or soy. Yeast proteins are recognized for their strong nutritional potential and amino acid profile, making them an emerging alternative protein category.

Is The Yeastified easy to digest?

Protein digestibility can vary depending on the specific yeast ingredient and processing method. The Yeastified also contains 160mg of the PriorityZorb Blend, formulated to support efficient nutrient utilization. Research shows yeast-based proteins can offer good nutritional quality and bio-accessibility, though digestibility depends on the specific protein preparation.

Who should choose The Yeastified?

The Yeastified is ideal for anyone looking to increase their daily protein intake with a dairy-free and vegan-friendly alternative. With 25g protein, 0 added sugar, and only 3g carbs per serving, it can fit conveniently into an active lifestyle and daily nutrition routine.

Why choose yeast protein as an alternative protein source?

Yeast protein is an exciting next-generation alternative protein with strong nutritional potential. It offers a valuable amino acid profile and is produced through fermentation, while microbial proteins are also being explored as more sustainable alternatives to conventional protein sources.

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