TITLE Vegan Protein: Pea, Rice & Hemp Blend

CLEAN PLANT BASED PROTEIN

Built For Strength, Endurance and Recovery

You do not have to be vegan to want this. Whey does not agree with some stomachs, and training on one that is arguing with you is a bad way to spend an hour.

TITLE Vegan Protein blends pea, brown rice and hemp. Pea runs low in methionine and rice runs low in lysine, so putting the two together with hemp covers the full amino acid profile that no single plant source manages alone. One scoop gives you 20g of protein and 2.6g of fibre. A digestive enzyme blend goes in with it, since your gut works harder on plant protein than on whey. Chocolate and Creamy Vanilla are sweetened with stevia Reb M, which skips the aftertaste that puts people off stevia.

What you get

- 20g protein per 30g scoop, from pea, brown rice and hemp
- 2.6g fibre per serving
- Baobab and wheatgrass, with the baobab off a Southern African tree rather than an imported superfood
- Digestive enzymes: protease, amylase, lipase and cellulase
- No artificial fillers, sweeteners or colours. Sweetened with stevia Reb M
- 900g tub, 30 servings, in Chocolate or Creamy Vanilla

How to mix it

One scoop, 30g, into 200 to 300ml of water or plant milk. Shake it and drink it. Plant protein thickens more than whey does, so go to the full 300ml if you want it thinner.

Is plant protein as good as whey?

Two things decide it: your total protein across the day, and enough leucine in each serving. A pea, rice and hemp blend covers the amino acid profile a single plant source misses, and whey keeps a small edge gram for gram. You close that edge by taking a full scoop. If whey upsets your stomach, the comparison is academic, because you will stop taking it.

Who we built it for

TITLE has spent 30 years supplying South African fight gyms with gloves, bags and wraps. A fighter cutting weight does not want a shake that leaves them bloated on the scale. Come at it from CrossFit or Hyrox and the same holds for a session starting an hour after breakfast. We make this in Paarl.

Pick your flavour and see how the next four weeks sit.