Whey Protein by Levels

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Whey Protein

by Levels in Protein supplement Barcode 0857965007076
Nutri-Score
Not enough data to compute
Processing (NOVA)
Ultra-processed food

Whey Protein by Levels 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). 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, Cocoa Powder, Decaffeinated Coffee Powder, Sunflower Lecithin, Stevia Leaf Extract, Sea Salt, Monk Fruit Extract

Palm oil freeNot vegan
Allergens
Milk

Additives 3

E322 - Lecithins
Antioxidant
E322i - Lecithin
Antioxidant
Moderate overexposure risk

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

Product details

Labels & certifications
No added sugar
Sold in
United States
Barcode
0857965007076

Prices reported by shoppers

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Frequently asked questions

How much sugar is in Whey Protein?

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

Is Whey Protein healthy?

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

Is Whey Protein vegan?

Based on its ingredient list, it is not vegan.

What allergens does Whey Protein contain?

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

Source: Open Food Facts (ODbL). Last updated June 15, 2025. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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