Gaspari Proven Egg protein powder, front of container

Gaspari Proven Egg protein powder, 2lb size, Salted Caramel flavor

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Gaspari Proven Egg — Egg White Protein, Dairy-Free and Complete

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Gaspari Proven EggProtein from egg whites — complete, naturally fat-free, and entirely dairy-free.Egg was the original protein standardWorth knowing, because it puts the product in context.Egg protein was long used as the reference against which other proteins were measured. Its amino acid profile is so well matched to human requirements that scoring systems were built around it — a biological value of 100 was the benchmark, and egg is what defined it.Whey later scored higher on some measures, largely because of its leucine content and rapid absorption. But egg remains an excellent complete protein, and for a specific group of people it is the better choice.Who egg protein is genuinely the answer forThis is the practical case, and it is a real one. Anyone with a milk allergy. Whey and casein are both milk proteins — for a genuine dairy allergy, neither is an option. Egg is complete, animal-source protein without that problem Anyone severely lactose intolerant who does not tolerate even whey isolate Anyone who finds whey causes bloating. Plenty of people do, and the cause is not always lactose Anyone avoiding dairy for other reasons — skin, digestion, or preference Anyone who wants variety after months of wheyAgainst plant proteins, egg has a clear advantage: it is a complete protein in a single source, with no need to combine rice and pea to cover the amino acid profile. And it is naturally higher in leucine than most plant options.What to expect — honestlyEgg protein has characteristics worth knowing before you buy. It digests at a moderate pace — slower than whey, considerably faster than casein. That makes it versatile, and it means it sits somewhat more filling than a whey shake The texture is thinner and less creamy than whey, since there is no fat and no casein to thicken it It foams substantially when shaken. Egg white foams — that is what meringue is. Let it settle for a minute after mixing The taste is distinct. Well-flavoured egg protein is perfectly pleasant, but it is not identical to whey Naturally fat-free and very low carbohydrate, so nearly all the calories are proteinWhere it fits in our protein range Gaspari Proven EggEgg whiteBest dairy-free complete protein NutraBio Whey Isolate25g / 120 calLeanest everyday choice Plant proteinRice and pea blendFully vegan Rule One CaseinMicellar caseinSlowest, for overnightSpecs ProteinEgg white — complete amino acid profile DairyNone FatNaturally fat-free ⚠ AllergenContains eggHow to take it One scoop in 8 to 10oz of water. Egg protein is thinner, so it takes water well. Let it settle after shaking — it foams considerably, and that is normal. Any time. The moderate digestion speed makes it versatile. Aim for 1.6 to 2.2g of protein per kg of bodyweight daily. Mixes well into baking, where egg protein performs particularly well.Who this is for Anyone with a milk allergy — the clearest case People who do not tolerate whey, even isolate Anyone avoiding dairy who still wants animal-source complete protein Vegetarians who eat eggs but avoid dairy Anyone wanting variety after months of whey People who bake with proteinWho this is not forAnyone with an egg allergy. Our plant proteins are the alternative.Vegans — egg is an animal product.Anyone optimising cost per gram. Egg protein generally costs more than whey, because the raw material does.Anyone who wants a thick, creamy shake. Egg protein is thinner by nature.Anyone tolerating whey perfectly well — whey is cheaper and slightly higher in leucine.Not for anyone under 18 without medical advice.Stack it with: creatine, which is dairy-free and mixes in without affecting anything.Frequently asked questionsIs egg protein complete?Yes — it has a full amino acid profile, and it was long used as the reference standard other proteins were measured against.Is it as good as whey?Whey scores slightly higher on leucine content and absorbs faster. Egg is an excellent complete protein and the better choice for anyone who cannot have dairy.Is it dairy-free?Entirely. Whey and casein are both milk proteins, so egg is the alternative for a genuine milk allergy.Why does it foam so much?Egg white foams — that is what meringue is. Let it settle for a minute after shaking.How fast does it digest?At a moderate pace — slower than whey, considerably faster than casein. That makes it versatile.Does it taste the same as whey?No. Well-flavoured egg protein is perfectly pleasant, but the texture is thinner and the taste is distinct.Can vegans use it?No — egg is an animal product. A rice and pea blend is the vegan option.Can I bake with it?Yes, and it performs particularly well in baking. Read more

Size: 2lb

Flavor: Salted Caramel

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$ 54.99

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PRODUCT LABEL

Gaspari Proven Egg

Protein from egg whites — complete, naturally fat-free, and entirely dairy-free.

Egg was the original protein standard

Worth knowing, because it puts the product in context.

Egg protein was long used as the reference against which other proteins were measured. Its amino acid profile is so well matched to human requirements that scoring systems were built around it — a biological value of 100 was the benchmark, and egg is what defined it.

Whey later scored higher on some measures, largely because of its leucine content and rapid absorption. But egg remains an excellent complete protein, and for a specific group of people it is the better choice.

Who egg protein is genuinely the answer for

This is the practical case, and it is a real one.

Anyone with a milk allergy. Whey and casein are both milk proteins — for a genuine dairy allergy, neither is an option. Egg is complete, animal-source protein without that problem
Anyone severely lactose intolerant who does not tolerate even whey isolate
Anyone who finds whey causes bloating. Plenty of people do, and the cause is not always lactose
Anyone avoiding dairy for other reasons — skin, digestion, or preference
Anyone who wants variety after months of whey

Against plant proteins, egg has a clear advantage: it is a complete protein in a single source, with no need to combine rice and pea to cover the amino acid profile. And it is naturally higher in leucine than most plant options.

What to expect — honestly

Egg protein has characteristics worth knowing before you buy.

It digests at a moderate pace — slower than whey, considerably faster than casein. That makes it versatile, and it means it sits somewhat more filling than a whey shake
The texture is thinner and less creamy than whey, since there is no fat and no casein to thicken it
It foams substantially when shaken. Egg white foams — that is what meringue is. Let it settle for a minute after mixing
The taste is distinct. Well-flavoured egg protein is perfectly pleasant, but it is not identical to whey
Naturally fat-free and very low carbohydrate, so nearly all the calories are protein

Where it fits in our protein range

Gaspari Proven Egg	Egg white	Best dairy-free complete protein
NutraBio Whey Isolate	25g / 120 cal	Leanest everyday choice
Plant protein	Rice and pea blend	Fully vegan
Rule One Casein	Micellar casein	Slowest, for overnight

Specs

Protein	Egg white — complete amino acid profile
Dairy	None
Fat	Naturally fat-free
⚠ Allergen	Contains egg

How to take it

One scoop in 8 to 10oz of water. Egg protein is thinner, so it takes water well.
Let it settle after shaking — it foams considerably, and that is normal.
Any time. The moderate digestion speed makes it versatile.
Aim for 1.6 to 2.2g of protein per kg of bodyweight daily.
Mixes well into baking, where egg protein performs particularly well.

Who this is for

Anyone with a milk allergy — the clearest case
People who do not tolerate whey, even isolate
Anyone avoiding dairy who still wants animal-source complete protein
Vegetarians who eat eggs but avoid dairy
Anyone wanting variety after months of whey
People who bake with protein

Who this is not for

Anyone with an egg allergy. Our plant proteins are the alternative.

Vegans — egg is an animal product.

Anyone optimising cost per gram. Egg protein generally costs more than whey, because the raw material does.

Anyone who wants a thick, creamy shake. Egg protein is thinner by nature.

Anyone tolerating whey perfectly well — whey is cheaper and slightly higher in leucine.

Not for anyone under 18 without medical advice.

Stack it with: creatine, which is dairy-free and mixes in without affecting anything.

Frequently asked questions

Is egg protein complete?
Yes — it has a full amino acid profile, and it was long used as the reference standard other proteins were measured against.

Is it as good as whey?
Whey scores slightly higher on leucine content and absorbs faster. Egg is an excellent complete protein and the better choice for anyone who cannot have dairy.

Is it dairy-free?
Entirely. Whey and casein are both milk proteins, so egg is the alternative for a genuine milk allergy.

Why does it foam so much?
Egg white foams — that is what meringue is. Let it settle for a minute after shaking.

How fast does it digest?
At a moderate pace — slower than whey, considerably faster than casein. That makes it versatile.

Does it taste the same as whey?
No. Well-flavoured egg protein is perfectly pleasant, but the texture is thinner and the taste is distinct.

Can vegans use it?
No — egg is an animal product. A rice and pea blend is the vegan option.

Can I bake with it?
Yes, and it performs particularly well in baking.