Olympian Labs Pea Protein Vanilla -- 1 lb
Why did you change a perfect protein drink?
I have used this product for a long time and all of a sudden, they changed it. I don't mind consuming sand, because I'm sure it's sterile, but they added way too much. It creates a cloud that drifts all over the counter-top when you pour a scoop into liquid. Also, not enough Vanilla. You can smell the pea, which is not terribly unpleasant, just not something I want to smell. I never had a problem with clumping, so why the sand? Why lower the Vanilla, trying to squeeze a penny? It seems sweeter, but I can't tell if that's just me reacting to the other changes. I prefer less sweet. Refine your formula more closely to what you had, or I may have to look around. It was perfect as it was!
August 20, 2013
Not sure what happened...
The old OL Pea Protein (red cap) was awesome!! The new stuff is gritty and has a weird aftertaste. I still recommend it because of the nutrition content but something has changed and not for the better.
July 30, 2013
Why was the formula changed?
I've been using this product for several years and have LOVED it until I got my most recent order and found the consistency was COMPLETELY different. Looking at the ingredients list I see that SILICON DIOXIDE (sand?) has been added...??(!!). Why?!
I've been using this because of the quality of the products but now I'm not so sure. It used to be great but I'm not certain why this change was made.
July 23, 2013
I love the taste and smoothness of this pea protein! It is my favorite and I've tried several. I trust the company's credentials and use it every morning in my smoothie. Since I cannot eat rice, soy, dairy; I appreciate having a protein powder that doesn't have ingredients in it that I am sensitive to.
July 23, 2013
Great pea powder
I have tried a number of pea powder. I find they are hard to mix and most use artificial sweetners or sugar. This protein powder mixes in a instant. Olympian labs uses Xyitol and stevia to sweeten. Excellent source of protein, very digestible.
June 7, 2013