Nutrition report ready

Impact Whey Protein (sample), Tiramisu, 25G

Calories, Nutri-Score, processing level, additives, ingredients and shopper prices for this MyProtein product.

NOVA 4

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Impact Whey Protein (sample), Tiramisu, 25G

by MyProtein Barcode 5055936818637
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Ultra-processed food

Impact Whey Protein (sample), Tiramisu, 25G by MyProtein provides 404 kcal per 100 g, with 5.1 g of sugars and 78 g of protein. It is classified as NOVA 4 (ultra-processed food). Contains: soybeans.

Nutrient levels per 100 g

Fat
7.4 g · Moderate
Saturated fat
1.2 g · Low
Sugars
5.1 g · Moderate
Salt
0.3 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g
Calories 404 kcal
Total fat 7.4 g
Saturated fat 1.2 g
Carbohydrates 5.6 g
Total sugars 5.1 g
Added sugars 0 g
Dietary fiber 1.4 g
Protein 78 g
Salt 0.3 g

Ingredients

whey protein concentrate, soy lecithin, flavouring, e160c, sucralose

Allergens
Soybeans

Additives 2

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

Product details

Sold in
France
Barcode
5055936818637

Prices reported by shoppers

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Frequently asked questions

How many calories are in Impact Whey Protein (sample), Tiramisu, 25G?

Impact Whey Protein (sample), Tiramisu, 25G contains 404 kcal per 100 g.

How much sugar is in Impact Whey Protein (sample), Tiramisu, 25G?

Impact Whey Protein (sample), Tiramisu, 25G has 5.1 g of sugars per 100 g, which is considered moderate by UK front-of-pack guidelines.

Is Impact Whey Protein (sample), Tiramisu, 25G healthy?

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

What allergens does Impact Whey Protein (sample), Tiramisu, 25G contain?

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

Source: Open Food Facts (ODbL). Last updated March 24, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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