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Impact Soy Protein
Customer Reviews
Impact Soy Protein Customer Reviews
Where reviews refer to foods or cosmetic products, results may vary from person to person. Customer reviews are independent and do not represent the views of The Hut Group.
Vanilla Soy Protein
5I've tried the chocolate before and wasn't bowled over by it. It tasted a little artificial and the consistency was terrible as others have mentioned. The vanilla, on the other hand, tastes absolutely amazing when mixed with rice milk. A little like liquidised ice-cream. I like to chuck a double-espresso in my pre-workout shake and this just adds to the tastiness. I'm not normally one to go 'mmmm' and smack my lips after a shake, I usually just grin and bear it, but when made with rice milk (especially with added espresso), I can't help but express my enjoyment!Goes Well With:Rice milk Double espresso
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Stay away from Matcha flavour
5I have been using this protein for over a year. And absolutely love it. chocolate flavour is my favourite. I put it in a bowl and add some water quickly mixing it with whisk. What you end up with is something similar to chocolate custard/mouse. Its very filling. The other day I bought matcha flavoure and I dont recommend it unless you are a great green tea lover.
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Great Powder
5Fantastic dairy free alternative. No real negatives to the product. Brilliant value and all 3 flavours are really good. My only pointer to improve would be the chocolate could be richer - but I do prefer dark chocolate. Very happy with the product and would recommend.Goes Well With:Ice, almond milk, overnight oats, smoothies, pancakes
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Horrible
1It's more like a paste and tastes horrible. Changes to whey isolate and there is a huuuge difference. If you're lactose intolerant I would recommend going with the whey isolate instead.
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Great service , awful taste
1As usual product arrived quickly but that's where the positive comments stop. The protein shake tasted awful and has a slimy consistency that made me gag!! I really can't drink it so it was money wasted - we live and learn Goes Well With:Nothing
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Disgusting
1Normally a lover of myprotein products, this is the worst protein I've ever had. It does not mix and smells like plasticine...in fact I had to go back and check it was the 'vanilla' flavour I had bought. There is certainly no vanilla taste! The texture is very strange-which accounts for it not mixing very well. Don't buy this product, unless you are lactose intolerant and absolutely desperate to take protein shakes!! I too have 1kg minus one scoop going straight into the bin!Goes Well With:Nothing...even paint stripper wouldn't disguise the taste!
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Awful product
1I usually have impact whey isolate but thought I'd try something different, I wish I hadn't. It's shockingly bad. Ridiculously thick and tastes nothing like chocolate smooth. Doesn't mix well with anything! Trying to get a refund so fingers crossedGoes Well With:Nothing! Best off in the bin
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Matcha new flavour.
5Matcha flavour is pretty awful. The worst protein I've tasted so far. It tastes like the unflavoured version but with a tea bag cut open and mixed in. Nothing else wrong with this whey protein though as I've tried the other flavours and they are great tasting. Mixes well and doesn't give bloated upset stomach. I'd avoid Matcha flavour unless you are a hardcore tea lover. Not a big deal for me though as I can down most things anyway.
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Take Care
1Soy Protein Isolate: Not So Friendly.. Soy processors have worked hard to get these antinutrients out of the finished product, particularly soy protein isolate (SPI) which is the key ingredient in most soy foods that imitate meat and dairy products, including baby formulas and some brands of soy milk. SPI is not something you can make in your own kitchen. Production takes place in industrial factories where a slurry of soy beans is first mixed with an alkaline solution to remove fiber, then precipitated and separated using an acid wash and, finally, neutralized in an alkaline solution. Acid washing in aluminum tanks leaches high levels of aluminum into the final product. The resultant curds are spray-dried at high temperatures to produce a high-protein powder. A final indignity to the original soybean is high-temperature, high-pressure extrusion processing of soy protein isolate to produce textured vegetable protein (TVP). Much of the trypsin inhibitor content can be removed through high-temperature processing, but not all. Trypsin inhibitor content of soy protein isolate can vary as much as fivefold.21 (In rats, even low-level trypsin inhibitor SPI feeding results in reduced weight gain compared to controls.22) But high-temperature processing has the unfortunate side effect of so denaturing the other proteins in soy that they are rendered largely ineffective.23 That's why animals on soy feed need lysine supplements for normal growth. Nitrites, which are potent carcinogens, are formed during spray-drying, and a toxin called lysinoalanine is formed during alkaline processing.24 Numerous artificial flavorings, particularly MSG, are added to soy protein isolate and textured vegetable protein products to mask their strong "beany" taste and to impart the flavor of meat.25 In feeding experiments, the use of SPI increased requirements for vitamins E, K, D, and B12 and created deficiency symptoms of calcium, magnesium, manganese, molybdenum, copper, iron, and zinc.26 Phytic acid remaining in these soy products greatly inhibits zinc and iron absorption; test animals fed SPI develop enlarged organs, particularly the pancreas and thyroid gland, and increased deposition of fatty acids in the liver.27Goes Well With:Health issues
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Too thick
2I decided to try soy instead of whey as it's cheaper and has higher protein content, however it doesn't mix well at all. I've tried it in both Greek yogurt and porridge and it makes it stodgy and gloopy. Adding extra milk does help the consistency but I don't want to have to use half a carton every time.Goes Well With:Lots of milk or yogurt
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Impact Soy Protein Customer Reviews
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