Protein powder cost per gram: why the bag price tells you almost nothing
Most protein powder comparisons start with the price on the label. That number is nearly useless on its own. What matters is how much actual protein is in the bag, and therefore what you are paying per gram of it.
Why price per bag misleads
A 1kg bag of flavoured whey and a 1kg bag of unflavoured isolate both weigh 1kg. But one might contain 700g of protein and the other 876g. The cheaper bag is not always the better value, and the more expensive one is not always worse.
Flavouring systems, sweeteners, thickeners and anti-caking agents all displace protein. They are not inert fillers — they are ingredients you are buying instead of protein. The more of them there are, the lower the protein percentage and the higher your effective cost per gram of what you actually wanted.
The honest unit is simple: divide the price by the grams of protein in the bag. Everything else is marketing.
876g of protein in a 1kg bag
Our faba bean protein isolate contains 87.6g of protein per 100g. In a 1kg bag, that is 876g of protein.
A 30g serving (two scoops) delivers around 26g of protein. The bag gives approximately 33 servings.
There is no flavouring, no sweetener, no bulking agent. The weight in the bag is the ingredient.
Cost per gram of protein compared with whey
The table below uses round numbers to show the comparison clearly. Adjust with current prices if you want an exact figure at the time you are reading this.
| Product | Protein per 100g | Protein per 1kg bag | Servings (30g) |
|---|---|---|---|
| Faba bean protein isolate | 87.6g | 876g | ~33 |
| Whey protein concentrate 80% | 80g | 800g | ~33 |
| Typical flavoured whey (industry average) | ~70–75g | ~700–750g | ~33 |
To calculate cost per gram of protein: take the bag price, divide by the grams of protein in the bag. A bag with 876g of protein costing £20 works out at roughly 2.3p per gram. A bag with 700g of protein at the same price is 2.9p per gram — 26% more expensive for the same nutritional outcome.
Run the same calculation on any product you are considering. The number does not lie.
Why 87.6% beats a typical 80% pea isolate
Pea protein isolate is often cited as the benchmark for plant-based protein content, usually coming in at around 80% protein by weight. Faba bean isolate at 87.6% is a meaningful step above that — roughly 76g more protein per kilogram of powder.
Over a month of daily use, that difference accumulates. If you are buying plant protein specifically to hit a protein target, the faba bean isolate gets you there with fewer scoops or a lower spend per gram.
Faba bean also has a cleaner flavour profile than pea. Pea protein has a recognisable earthy, slightly beany aftertaste that limits how it can be used. The faba bean isolate does not — it mixes neutrally into water, juice or a smoothie, and holds its structure in baking without the rubbery texture that whey can produce when heated.
No flavouring system to pay for
Flavoured protein products are not inherently bad, but it is worth understanding what you are buying. A flavouring system — sweeteners, flavour compounds, colour, flow agents — typically adds cost to manufacture and displaces protein content. You pay for it in both the price and the protein percentage.
Our faba bean isolate is unflavoured. That means the formulation cost goes into the protein, not the taste. It also means you can use it in cooking, baking and smoothies without fighting an existing vanilla or chocolate flavour.
If you want flavour, add it yourself. A tablespoon of cocoa powder, a handful of frozen berries, or a shot of espresso costs less per serving than a flavoured powder and gives you control over what you are eating.
Authorised claims
Faba bean protein isolate contains 87.6g of protein per 100g. At that level, it meets the conditions for the following authorised claims:
| Authorised claim | Condition of use |
|---|---|
| Protein contributes to a growth in muscle mass. | The food must be at least a source of protein: at least 12% of energy from protein. |
| Protein contributes to the maintenance of muscle mass. | At least a source of protein: at least 12% of energy from protein. |
| Protein contributes to the maintenance of normal bones. | At least a source of protein: at least 12% of energy from protein. |
These are the claims permitted under UK food law for protein. They are stated here in the exact wording that is authorised. Nothing on this page goes beyond them.
How to use it
Two scoops (around 30g) in 200ml of water, juice or a smoothie. Use more liquid than you would with whey — the isolate is denser and will go claggy if you under-dilute it. A blender gives the cleanest result, but a shaker works if you add the liquid first.
Post-training or as a between-meals protein top-up are the most common uses. It also works in baking — pancakes, protein balls, overnight oats — where whey can make textures rubbery.
See the amino acid profile — published in full. Very few brands do.
See the range — everything we make is unflavoured and packed in the UK.
Do not exceed the recommended daily dose. Food supplements are not a substitute for a varied and balanced diet and a healthy lifestyle.