• Main benefit: Supports muscle growth as effectively as whey with better digestion

• Research backing: DIAAS score of 1.16, which is higher than whey isolate (1.09) and all plant proteins

• Best for: Athletes aiming for muscle gain without digestive discomfort

• Dosage: To contribute to 1.4–2.0 g of quality protein per kg of body weight (ISSN guidance)

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Traditional powders use intact proteins from one or two sources. NiHPRO® is built differently.

Production starts with pea protein, rice protein, and individual essential amino acids. These are combined, then broken down using hydrolysis, splitting proteins into smaller, more digestible fragments. Only after this are they rebuilt into new structures, a process called technical branching.

The result? A protein with an amino acid profile close to whey, but superior digestibility. In effect, NiHPRO® takes whey’s blueprint and rebuilds it with smarter raw materials.

The Role of Leucine

Leucine is the key amino acid for triggering muscle protein synthesis via the mTORC1 pathway, your body’s primary muscle-building switch. NiHPRO® delivers 9 g of leucine per 100 g, close to whey’s 10 g. Thanks to improved absorption, that 9 g is expected to produce an equivalent or even greater muscle-building effect.

The same principle applies across its full amino acid profile, resulting in a net advantage compared to both whey and plant proteins.

Third-party testing at the Institute of Food Science Research (CIAL), Madrid confirmed NiHPRO®’s superiority, using the DIAAS system (the gold standard for protein quality). NiHPRO® scored 1.17, compared to whey isolate at 1.09 and concentrate at 0.97.

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Primary Sources

• Pea protein – foundation of essential amino acids

• Rice protein – balances pea protein’s profile

• Added EAAs – fine-tunes the amino acid balance

Primary Protein Sources:
• Pea protein - Provides essential amino acids and plant-based foundation
• Rice protein - Complements pea protein's amino acid profile
• Individual essential amino acids - Added to perfect the final amino acid balance

Athlete specific highlights:
• Leucine (9g per 100g) - Triggers muscle protein synthesis through mTORC1 activation
• Arginine (6.8g per 100g) - over 3x higher than whey protein, may help support blood flow and nutrient delivery

Manufacturing Process:

 

1. Wet blending – unites ingredients at the molecular level
   
2. Hydrolysis – breaks proteins into smaller, more absorbable pieces
3. Rebuilding – creates optimized new protein structures

This process delivers a protein with 84.5–85% purity and significantly improved digestibility versus standard plant proteins.

Many proteins contain FODMAPs: carbs that cause bloating, gas, or discomfort. NiHPRO® is certified FODMAP-free, making it ideal for those who struggle with whey or soy.

Common FODMAP-related issues that NiHPRO® may help avoid:
• Bloating after protein shakes
• Loose stool or digestive upset
• Skin irritation or joint discomfort linked to digestive inflammation

Hydrolysis is already used in many whey protein isolates, especially clear whey products. The process uses enzymes to break long protein chains into smaller peptides and amino acids, essentially starting your digestion before you even drink it. This breakdown improves absorption and bioavailability, but it comes with a trade-off. Adding water molecules during hydrolysis increases the total weight, which reduces protein percentage.

Here's how it works:

1. Regular whey isolate starts at ~90% protein purity
   
2. After hydrolysis, it drops to 83-85% protein content
   
3. The amino acid content stays exactly the same
   
4. Only the weight changes due to added water molecules

NiHPRO® follows the same pattern. It starts at 87-90% purity before hydrolysis and maintains 84.5-85% after the process. This is still classified as an isolate because of its low fat, carbohydrate, and ash content - not just protein percentage.

Research shows: All hydrolyzed proteins experience this purity reduction, but the improved digestibility and absorption often outweigh the lower protein percentage on paper.

Q: Is NiHPRO® better than whey?
A: Research shows NiHPRO® scores 1.16 on DIAAS, higher than whey isolate (1.09). The difference is subtle, but for athletes chasing marginal gains, small percentages matter.

Q: Why is protein percentage lower after hydrolysis?
A: Hydrolysis adds water molecules, increasing total weight but not reducing amino acid content. This happens with all hydrolyzed proteins.

Q: What if I don’t tolerate pea or rice proteins?
A: Many who react to standard plant proteins find NiHPRO® easier to digest due to hydrolysis and its FODMAP-free certification.

Q: How does arginine content help athletes?
A: Arginine supports nitric oxide pathways, aiding blood flow and nutrient delivery during training.

Q: Is NiHPRO® worth the price?
A: It costs more due to its engineered process and testing, but offers verified protein quality and superior digestibility for those prioritizing performance.