Classic Whey

by NutraBio 32 oz in Protein supplement Barcode 0649908510503
Not enough data to compute
Ultra-processed food

Classic Whey by NutraBio is listed in the Protein supplement category. That is 100% less sugar than the average product in this category. It is classified as NOVA 4 (ultra-processed food). It comes in a 32 oz pack. Contains: milk.

Nutrient levels per 100 g

Saturated fat
0 g · Low
Sugars
0 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Saturated fat 0 g 2.1 −100%
Total sugars 0 g 3.5 −100%

Category average across 187 Protein supplement products on Foodmetria.

Compared with other protein supplement

Sugars lower 1%
Saturated fat lower 1%

Bar shows the share of products in this category that contain less of the nutrient.

Ingredients

Whey Protein Concentrate 32.47 g (CFM cross flow micro and ultra-filtered), natural flavor 550 mg, xanthan gum 270 mg, salt 110 mg, sucralose 65 mg, sunflower lecithin, Milk

Palm oil freeNot vegan
Allergens
Milk

Additives 2

E322 - Lecithins
Antioxidant
E322i - Lecithin
Antioxidant

Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.

Product details

Quantity
32 oz
Labels & certifications
No gluten
Sold in
United States
Barcode
0649908510503

Prices reported by shoppers

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Frequently asked questions

How much sugar is in Classic Whey?

Classic Whey has 0 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Classic Whey healthy?

It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.

Is Classic Whey vegan?

Based on its ingredient list, it is not vegan.

What allergens does Classic Whey contain?

According to the label data it contains: Milk. Recipes change — always check the package label.

Source: Open Food Facts (ODbL). Last updated June 16, 2025. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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