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@Drew Campbell : 我是Nitech的联合创始人，与我的合伙人Bodhi Kwai共同致力于创新蛋白质解决方案。我从小就对运动营养行业产生了浓厚的兴趣，因为我个子不高，希望通过举重来增强体格。在那个没有互联网的年代，我通过订阅杂志和阅读文章来学习营养知识，并开始尝试各种补剂。早期的蛋白质粉质量很差，味道难以下咽，而且难以溶解，导致消化不良和不适。但随着技术的进步，乳清蛋白的提纯工艺得到了显著改善，出现了浓缩物、分离物和水解分离物等不同类型的产品。尽管如此，乳清蛋白的价格在2022年因多种因素而飙升，包括人们对健康的日益关注和供应链中断等。与此同时，氨基酸掺假等问题也开始浮出水面，一些不良商家通过添加廉价氨基酸来虚报蛋白质含量。为了应对这些挑战，我们公司Nitech致力于开发高质量、纯净且易于消化的蛋白质产品，并获得了多项认证，以确保产品的安全性和有效性。我们还不断创新，探索新的蛋白质来源和技术，例如大麻蛋白和先进的精密水解技术，以满足不同消费者的需求。我坚信，未来的蛋白质产品将更加注重个性化和功能性，以满足不同人群的特定需求。

我是Drew Campbell，Nitech的联合创始人。我和我的合伙人Bodhi Kwai一起，致力于颠覆蛋白质补充剂行业。我的运动营养之路始于12岁，那时我个子不高，开始举重来增强体格。在那个没有互联网的年代，我只能通过订阅《Muscle &amp; Fitness》等杂志来学习营养知识，并开始尝试各种补充剂。

早期的蛋白质粉，例如澳洲的Musashi，简直是噩梦。它们不仅味道糟糕，而且难以溶解，经常导致胃痛、胀气和痉挛。我甚至记得为了避免在约会时尴尬，不得不忍住一整天不喝蛋白质粉。与如今的体验相比，简直是天壤之别。

三十多年来，我亲眼见证了蛋白质粉的巨大变革。乳清蛋白的提纯技术日益成熟，出现了浓缩物（WPC）、分离物（WPI）和水解分离物（HWPI）等不同形式，其纯度、口感和消化率都得到了显著提升。然而，2022年，乳清蛋白的价格却暴涨，原因复杂，既有疫情后人们对健康生活方式关注度提升导致需求激增，也有供应链中断等因素。

更令人担忧的是，氨基酸掺假（氮掺假）现象日益严重。一些不法商家通过添加廉价氨基酸，例如甘氨酸，来虚报蛋白质含量，误导消费者。这促使我们更加重视产品的纯度和质量。

Nitech的创新之路：超越植物蛋白和乳清蛋白

正是基于对行业现状的深刻理解，我们创立了Nitech（Nature's Innovative Health Technologies），致力于提供更高品质的蛋白质解决方案。我们的NiPro蛋白经过五年研发，获得了多项认证，例如墨尔本FODMAP认证（全球首个100%无FODMAPs的蛋白质分离物）和即将获得的Informed Protein认证（确保无氨基酸掺假）。NiPro蛋白的DAS评分高达116，远高于许多植物蛋白和乳清蛋白。

我们并非仅仅专注于植物蛋白。 我们的NiPro蛋白原料来自豌豆和米，并添加少量必需氨基酸，但经过多重纯化和创新技术处理，例如先进精密水解技术和分子蛋白融合技术，最终产品拥有与乳清蛋白分离物相当的口感、消化率和氨基酸组成，同时避免了乳清蛋白的过敏原问题。我们创造了一个全新的蛋白质类别——既非纯素，也非乳制品，而是兼顾两者优势的“人人适用型”蛋白质。

全球市场与未来展望

目前，我们的产品已销往澳大利亚、欧洲、日本、韩国、越南、加拿大和墨西哥等多个国家和地区。我们与国际知名的品牌合作，提供高品质的原料，并不断探索新的可能性。

除了NiPro蛋白，我们还在研发其他创新产品，例如CarbFix，一种基于豌豆淀粉的透明、易溶解的碳水化合物，具有优异的能量和补水特性。我们还致力于开发新型肌酸产品，目标是解决肌酸溶解度低、易结块、在溶液中不稳定等问题，最终实现肌酸在饮料中的稳定应用。

我相信，未来的蛋白质产品将更加个性化和功能化，满足不同人群的特定需求。Nitech将继续走在创新前沿，为消费者提供更优质、更健康的蛋白质解决方案。

 

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04:45 我是Nitech的联合创始人，我的合伙人是Bodhi Kwai。

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05:15 我从小就开始举重，因为我个子不高，想通过举重来变得更强壮。

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05:42 在没有互联网的时代，我订阅了肌肉与健身杂志，开始阅读文章并尝试补剂。

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06:24 我房间里贴满了健美杂志的海报，以至于约会的女孩以为我是同性恋。

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06:54 营养占健身效果的80%，所以我必须学习更多，并开始尝试补剂。

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07:16 蛋白质粉在过去40年里变化不大。

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08:03 大约30年前，澳大利亚的Musashi品牌很流行，但当时的蛋白质粉很难溶解，味道也很差。

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08:37 35年前，蛋白质粉需要用搅拌机才能混合，而且味道很糟糕。

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09:01 饮用乳清蛋白会导致胃痛、胀气和痉挛。

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09:51 Designer Whey是最早开始提纯和改善蛋白质消化率的美国公司之一。

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10:10 现在有浓缩物、分离物和水解分离物等不同类型的乳清蛋白。

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10:26 大约30年前，大豆蛋白进入市场，但它一直是世界第二大过敏原。

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10:40 乳清蛋白是头号过敏原，大豆是第二号。

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10:40 亚马逊森林的第二大破坏原因是种植大豆。

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11:01 我个人避免食用大豆，因为关于它是否导致雌激素增加存在争议。

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11:26 PediCas是一种测量蛋白质质量的方法，但它并不准确，而且被大豆蛋白制造商收购了。

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11:43 你相信“人如其食”吗？

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12:12 你吃什么并不重要，重要的是你吸收了什么。

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12:31 大豆蛋白分离物测得的PediCas评分为1。

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12:54 PediCas测量粪便物质，因此它非常不准确。

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13:18 PediCas只对植物蛋白有利，尤其是今天市场上的大豆蛋白品牌。

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13:35 2013年出现了一种更准确的测量方法，即Dias测量系统，该系统测量大肠和身体实际吸收的物质。

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14:02 Dias测量系统不会停止在1，它可以一直到150或1.5。

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14:39 35年前，乳清蛋白很糟糕，20年前有所改善，但除了调味之外，变化不大。

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14:39 大约10年前，豌豆和米蛋白开始出现，但它们是商品，技术含量很低，纯度很低，消化率也很低，而且味道不好。

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15:41 乳清蛋白浓缩物（WPC）的纯度为80%，乳清蛋白分离物（WPI）的纯度为90%。

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16:04 牛奶蛋白分离物是一种更便宜的版本，通常用于即饮产品中，因为它的亮氨酸含量较低。

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16:27 乳清蛋白的亮氨酸含量非常高，酪蛋白消化缓慢，WPC消化中等，WPI消化快速。

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16:52 水解乳清蛋白分离物（HWPI）是最昂贵的，也是我个人最喜欢的。

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17:11 水解蛋白是一种预消化的蛋白质，使用蛋白酶将蛋白质分解成更接近肽的形式。

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17:34 水解乳清蛋白分离物并不比普通乳清蛋白更纯。

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18:15 很多公司声称他们的产品是水解乳清蛋白分离物，但实际上并不是。

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18:45 乳清蛋白分离物在提纯过程中已经有轻微的水解。

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19:17 真正的水解蛋白可能是苦的，除非以非常精确的方式处理。

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20:33 真正的水解蛋白实际上会降低蛋白质的纯度。

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21:14 我们的水解蛋白Nipro蛋白在水解前的纯度为88%至89%，水解后降至85.5%。

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22:04 消费者只关注百分比数字，认为越多越好。

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22:33 我不是素食主义者，我喜欢牛排、烧烤和奶酪。

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23:13 在运动营养领域，乳清蛋白一直是销量最高的成分。

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23:27 乳清蛋白味道好，消化好，亮氨酸含量高，EAA含量高，DS也高。

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24:28 在2022年的大封锁期间，乳清蛋白的价格飙升。

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24:47 乳清蛋白的价格从每公斤9美元飙升至23、24美元。

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25:18 乳清蛋白价格上涨的原因是人们越来越注重健康。

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25:37 新冠疫情让人们意识到要照顾好自己。

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26:03 蛋白质是最重要的常量营养素，也是最重要的食物组。

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26:03 可口可乐、佳得乐等公司都在全力进军蛋白质领域。

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26:26 在某些市场，如中国，乳清蛋白的消费量每年增加30%。

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26:53 美国医生首次开始开蛋白质处方。

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27:29 医生建议服用乳清蛋白分离物，因为它含有糖、乳糖和蛋白质。

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28:02 奥兹匹克的一个副作用是会减少肌肉。

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28:17 一些国家政府为了保护环境而屠杀奶牛，导致供应减少。

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29:07 肌酸的价格已经大幅下降。

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29:07 肌酸一水合物的价格从每公斤25美元降至3美元。

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29:34 当价格上涨时，许多制造商开始生产肌酸，导致价格下降。

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30:21 我想谈谈氨基酸掺假的问题。

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31:10 我们正在获得认证，以确保我们的Nipro蛋白经过第三方测试。

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31:22 我们获得了墨尔本FODMAP认证。

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31:41 我们是世界上第一个100%不含FODMAP的分离蛋白。

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32:10 我们的NYPRO蛋白的DS为116，而乳清蛋白分离物的平均DS为109。

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32:38 我们还在寻求知情选择认证，以证明我们100%不含氨基酸掺假。

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33:33 品牌诚信非常重要，尤其是那些自己生产的品牌。

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34:43 氨基酸掺假是指在蛋白质粉中添加廉价的氨基酸，以提高氮含量，从而虚报蛋白质含量。

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35:28 甘氨酸是一种氮含量高且非常便宜的氨基酸，常被用于氨基酸掺假。

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36:13 如果公司在标签上不披露添加的甘氨酸，那就是氨基酸掺假。

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37:11 谷氨酰胺对肠道健康非常有益。

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37:58 我一直在与国际运动营养学会（ISSN）合作。

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38:15 我拥有的另一家公司是全球性能营养研究所（GP&amp;I），这是一家认证教育公司。

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38:58 ISSN是由Jose Antonio博士和Douglas Coleman博士创立的。

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39:22 Jose Antonio博士非常厌倦了运动营养领域的虚假信息。

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39:51 健美社区过去吃大量蛋白质和减少碳水化合物，这实际上是有效的。

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40:33 Jose Antonio博士是大量蛋白质的倡导者。

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40:33 我个人也是一个大量的蛋白质消费者，我可以在一餐中摄入高达100克的蛋白质。

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41:00 我认为每天25克蛋白质的限制是完全胡说八道。

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41:50 我们花了五年时间制作NYPRO水解蛋白分离物。

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42:02 我最初的想法是一种新的蛋白质来源，我正在试验大麻蛋白。

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42:30 大麻蛋白是一种惊人的超级食品，但问题是成本和味道。

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43:12 大麻蛋白从环境角度、微量营养素和消化率来看都非常好。

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43:35 大麻蛋白来自种子，而不是花朵。

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44:04 2022年初，当乳清蛋白价格开始飙升时，我更深入地研究和开发。

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44:32 我的联合创始人Bodhi的家族拥有世界上最大的替代蛋白工厂。

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44:48 他们是世界上第一个豌豆蛋白分离物供应商。

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45:03 我们与许多博士合作，在东京也有一个实验室。

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45:52 我们的另一个博士Johan正在试验我们的新饮料解决方案Nypro Bev。

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46:02 我们的原始原料来自植物，即豌豆、大米和必需氨基酸。

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46:27 我拒绝我们的公司成为另一个素食蛋白，即使我们比任何素食蛋白都优越。

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46:47 我们有一个许可协议，人们需要按照我们的规定使用我们的蛋白质。

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47:09 我们不是素食品牌，也不是乳制品品牌，但我们对乳制品和素食主义者都很友好。

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47:37 我们的蛋白质味道好，消化好，亮氨酸含量高，蛋白质纯度高，相当于乳清蛋白，但不含乳制品。

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48:33 钻石是由煤炭制成的，经过数百万年的压缩和压力形成的。

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48:58 我们的蛋白质就像钻石一样，原始原料来自植物，但经过提纯和技术处理，变得非常有价值。

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49:07 我们经过多个提纯步骤。

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49:31 我们使用先进的精密水

00:00

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02:37

The information provided in this podcast episode is for entertainment purposes and is not medical advice. If you have any questions about your health, contact a medical professional. This content is strictly the opinions of Lucas Owen and is for informational and entertainment purposes only. 语法解析

02:55

The references, claims and scientific information linked to any products are only applicable to those listeners who are based in the US. If you are outside the US, this information does not apply to you. It is not intended to provide medical advice or to take the place of medical advice or treatment from a personal physician. All viewers of this content are advised to consult with their doctors or qualified health professionals regarding specific health questions. 语法解析

03:24

Thank you for listening to the Boost Your Biology podcast. My name is Lucas Owen. I uncover the most cutting edge health information on the planet, ranging from hormones, nutrition, supplementation, fat loss, biohacking, longevity, wellness, and a whole lot more. 语法解析

03:45

Welcome to the Boost Your Biology podcast. What's up, ladies and gentlemen, and welcome back to the Boost Your Biology podcast. Today, I'm super excited. We have a very special guest joining me in the studio who has over 30 years of comprehensive experience in the sports nutrition industry. He's the founder of Nitech. So we have Drew Campbell. Welcome to the podcast. 语法解析

04:13

Thank you, Lucas. Well, actually, to correct you, I'm the co-founder. I have a very amazing partner who's also another Aussie, Bodhi Kwai. He lived in Brisbane for nearly 20 years. So I'm the president and co-founder. Excellent. Excellent. Well, Drew, I'd love to learn a little bit more about your introduction into the space. Like what actually got you so fascinated by the sports nutrition industry? 语法解析

04:45

Okay, the long-winded answer or the short-winded? I'm vertically challenged. I'm not the tallest man on the block. So when I was very, very young at 12 years old, I started lifting weights. I figured if I cannot be six foot tall in the next Shaquille O'Neal or seven foot two in Shaq's case, I'll lift some weights. So as an Aussie living in the countryside in country Victoria, I 语法解析

05:15

in near Cockatoo, if anyone, the Dandy Nongs. I commandeered my dad's rusty, very old weightlifting set and then eventually purchased more and started pumping weights. And then this is well before the internet, I subscribed to muscle and fitness, if I'm not mistaken. I think there was another version, the bodybuilder. 语法解析

05:42

It was the bodybuilding version, a little bit more hardcore. And then eventually I got onto Flex magazine and all of these other things and read the articles and, you know, the muscle tech articles and advertising back in the day, if you remember, you know, 5,000% more muscle gain and all of that mumbo jumbo. And, you know, I remember that I bought a girl back to my home, 语法解析

06:06

it was a date you know i was a teenager and i had uh you know muscle uh the posters from all the bodybuilding magazines all through my room you know because i was a teenager right and i swear she thought i was gay because i just had these you know muscle guys i didn't have chicks i had muscle guys 语法解析

06:24

on my room. So that's, that's what got me into it. But like, you know, like you a biohacker, man, I mean, you know, nutrition is 80% of your gains in the gym. So I had to learn more, I had to read more and educate myself more and started experimenting with supplements at 12 years old. And then, you know, really continued from there. Yeah, amazing. Amazing. 语法解析

06:54

And in terms of like, just talk about the evolution of maybe like protein powders. How, how has that evolved, you know, in the past 20 years or so? Well, um, it, it hasn't changed much at all. Um, in, in really 40 years, um, you know, uh, 语法解析

07:16

I could say, I mean, I think I really, and show me, how old are you, Lucas, by the way? I'm turning 29 in a couple of weeks. Okay, you're a lot younger than me. Okay, so you probably don't remember, but for anyone my age, I'm 47, 48 in July this year. For anyone around my age, especially from Australia, you will probably remember. So now I'm showing my age. 语法解析

07:44

probably 30 years ago, 35 years ago, approximately you had the Musashi Aussie bodies. You know, they are crazy enough. They're still on the market. Musashi, a Japanese sounding company from Australia. That's got nothing to do with Japan, but, 语法解析

08:03

Really weird. No one can figure that out. And they've been flipped so many times. They've been owned by so many different companies. But back in the day, it was pretty much Musashi was the only available. There was almost no imported proteins available. There was a little bit of Joe Weider. This is again showing my age. It's pretty much doesn't exist, that brand. But 语法解析

08:26

You used to drink them, man, and people don't remember this, but firstly, you couldn't shake them. I mean, so this is 35 years ago. You'd need a blender because it was like a cement blender 语法解析

08:37

I mean, and even with the blender, it wouldn't break down. And again, people don't remember that whey protein once wasn't very good. It tasted horrible. And what's worse, mate, and this is whey protein, dairy protein. What's worse is you get the stomach aches beyond stomach aches and, you know, flatulence all day long, cramping. 语法解析

09:01

cramps all day long. I mean, you know, I'd be pumping protein all day and training in the gym. And I remember, I remember I went out and I took a girl out for a date and I'm squeezing in, try not to fart the whole day because I've been drinking bloody Musashi protein powder. So, um, you know, they have come a long, long, long way, but, um, 语法解析

09:22

um since then and and a lot of people don't remember that whey protein once didn't taste good didn't digest well people forget that and since then um and i think it was the u.s company it was designer whey um was one of the first they really started purifying and improving the protein digestibility removing a lot of the lactose a lot of the impurities that didn't belong there and as a result improve the purity improve the taste in 语法解析

09:51

prove the bioavailability. And now you've got concentrates, isolates, and even hydrolyze isolates, and et cetera, et cetera. So I mean, really though, since 20 years, it hasn't changed. 35 years, it's changed a lot, but in 20 years, not at all. And then about 语法解析

10:10

10 years ago, well, 30 years ago, then soy protein came on the market. And that's basically hasn't changed much at all. Soy protein, though, is the world's second largest allergen, biggest allergen. 语法解析

10:26

Dairy being number one in the protein sphere. You've got whey protein being number one, allergen and soy being number two. And the second deforestation of the Amazon is actually soy as well. So 语法解析

10:40

soy is not the be-in and end-all. And don't even get me started on the estrogen, though that can be controversial. Does it cause estrogen? Is it soy boy? Personally, I just avoid soy altogether. I'm not convinced either way because there's a lot of data. If you 语法解析

11:01

You do look at the data and the research, which can be heavily influenced by things. An interesting thing with soy, and people don't know, you know PediCas? The brand? PediCas, and I forget how, it's an acronym. I forget the actual name. It's like D-S, digestible, indispensable amino acid score, and PediCas. 语法解析

11:26

PediCAS is, and I forget that acronym, but anyway, PediCAS was the begin and end all of way of measuring protein quality. Okay. And as I'm sure you know, Lucas, and I'll ask you this question, do you believe in you are what you eat? 语法解析

11:43

I do believe in you are what you eat, but you also are what you absorb. Good. The second one's true. Yes, 100%. 100%, brother. It's you are what you absorb or are what you assimilate, right? So PediCast is said to, but it's not very accurate. In fact, it's extremely inaccurate, measures the absorption of the key essential amino acids. That was brought out in the early 90s, right? 语法解析

12:12

And I've heard from many industry gurus in the US that we work with, it was bought out by the soy protein manufacturers. The reason being is because soy protein isolate measures a petty Cas1. 语法解析

12:31

So does WPI. So does WPC. It doesn't go above anything. So it, and it doesn't, it measures fecal matter. So it doesn't measure it's, it's so outdated, so inaccurate, the PediCast system that it measures the basically what comes out of the body, but 语法解析

12:54

Why would that matter whatsoever? Because shouldn't it be what goes in the body, right? Through the large intestine. So it's very inaccurate. And also the scoring system only goes up to one. It doesn't go above. So it's very inaccurate and it only does favor to a lot of the plant protein, especially soy protein brands in the market today. And funnily enough, a lot of the 语法解析

13:18

Big companies still only use PediCast. But in 2013, a new way, a far more accurate way came out, which is the Dias measuring system, which measures the large intestine and what actually is absorbed in the body, right? 语法解析

13:35

And also it doesn't stop at one, it can go right up to 150 or 1.5, it can keep going. So your milk protein, 125 DS. And a lot of this DS information is very important when you're looking at children, baby, and what's the key essential amino acids they need to survive and build in those very early building years. 语法解析

14:02

So DAS is a very important school and it stands for the Digestible Indispensable Amino Acid School. I digressed a little bit, but 语法解析

14:10

You asked me on the progression or the evolution of proteins. So you've got whey protein 35 years ago is a horrible 20 years ago, and it hasn't changed a lot except for flavoring. You know, it's been the same since hydrolyzed whey protein isolate, my personal favorite, and then soy protein. And then about 10 years ago, you've had the pea and rice proteins coming out. But those have… 语法解析

14:39

They are commodity, very, very little technology, very little purification, very low digestibility. And as I'm sure you well aware, don't taste very good as well. Yeah. Drew, I've got a question around the different forms of whey protein. This will be for my audience. Did you want to just sort of spell out the differences between like WPC, WPI, and 语法解析

15:05

like how they differ. You mentioned milk protein having a score of 125 on that. So just sort of break that down for my listeners. Sure. 语法解析

15:15

Well, in the protein market space, and actually just recently, there's a lot of companies and I urge consumers to check the back of the package. So generally speaking, if you're looking at sports nutrition, it's a whey protein concentrate or whey protein isolate. And WPC, whey protein concentrate, is 80% purity on a dry matter basis. 语法解析

15:41

And WPI is a 90% purity on a dry matter basis. And we say dry matter basis because you can do an as-is or dry matter. I won't go down that rabbit hole and confuse everyone. So in the whey protein or the dairy protein, you've got a casein, a whey protein concentrate, and a whey protein isolate. You 语法解析

16:04

You also have much cheaper versions, which is milk protein isolates, which generally you RTD use because it's a lot, lot cheaper. It doesn't digest quite as well. It is lowering leucine. And I'm sure Lucas well knows, and I think I've seen a few things on the importance of leucine, the most important. 语法解析

16:27

important essential amino acid for MPS, muscle protein synthesis. So it's not as high. Your whey protein is exceptionally like absurdly rare high in leucine content. Your casein is a slow digest. Your WPC is a medium digest. Your WPI is a quick digest. And then if you go right up in the most expensive, and as I said, my personal favorite, 语法解析

16:52

is the HWPI, Hydrolyzed Whey Protein Isolate. And a hydrolyzed protein is, in a very simple way of explaining, is a pre-digested protein. They use protease enzymes to help make 语法解析

17:11

I'm being a little bit scientific and pretending I know what I'm talking about. I have a lot smarter people in the PhD team that really know what they're talking about, but it creates cuts in the protein and breaks the protein down into closer to a peptide form. So it makes it a smaller protein particle size, much easier to digest. So a 语法解析

17:34

hydrolyzed whey protein isolate, a lot of people actually think it makes it more pure. So the purity is higher. That is not true at all. And I actually thought of that for years. A hydrolyzed whey protein isolate is not more pure. 语法解析

17:51

And it's a good way also of proving if a so-called hydrolyzed whey protein isolate is actually truly hydrolyzed on the market. And I can tell you a lot of companies claiming they are hydrolyzed whey protein isolate are not. And some of them, it's very, it's difficult to test. And actually, yeah. 语法解析

18:15

There's two things. A whey protein isolate already has a very mild hydrolysis. It is very partially hydrolyzed in its natural purification steps when it becomes from a concentrate to an isolate in the purification. So if you test for it, it's hydrolyzed technically. All isolates are. 语法解析

18:45

But it doesn't mean it's truly been added hydrolysis and become truly… 语法解析

18:52

a hydrolyzed protein. So there's a lot of companies in, I'm sure Australia is more legitimate most of the time, but America and Canada, there are some very, very uber famous and uber brands and claiming hydrolyzed whey protein isolate. Because as I'm sure you know, a truly hydrolyzed protein can be bitter unless you go about it at a very 语法解析

19:17

precise way, which we've done and I'll discuss that later. But a lot of the isolates, if you look and you can do a very quick calculation on the back of the label, the amount of protein per serve, grams, do a divide and generally, and then you look at the inclusion rate of flavours and sweeteners, generally a 语法解析

19:37

Most whey proteins could be between as low as 2% in some cases, but usually 4%. If it's extreme heavy flavor system, it could be up to 10%. But generally, a good rule is about 5% is for a whey protein. So if you extract the inclusion rate out of the grams per serve, and these are all on a dry matter basis, you can generally work out what's the raw material protein purity, right? 语法解析

20:05

And if you can then do that, and this is back of the envelope because you don't know their exact inclusion rate, inclusion rate meaning how much flavors and sweeteners they put in there. But again, it won't be, it will be very close to 90%, which is the WPI. So how can that be a truly hydrolyzed protein? I skipped a step because actually a true hydrolyzed protein will actually dilute the protein purity, not dilute. 语法解析

20:33

increase the protein purity. People greatly misunderstand this. The reason being is when you're making these cuts and you're with the cuts, you're adding a water molecule. You're not adding water, but you're adding a water molecule onto the protein, making these cuts and 语法解析

20:51

becoming much smaller, much more like a peptide. When you add that water molecule on there in the hydrolyzation steps, you are therefore with the water molecule diluting the protein. So as a case in point with our protein hydrolyzed, nipropretin isolate, and we are truly hydrolyzed without the bitter taste, 语法解析

21:14

Now, protein purity before the hydrolyzation step, and we have to do all of these tests, is 88% to 89%. After the hydrolyzation step, we fall down to about 85.5% on a dry matter basis. It decreases, but we have a far better product, right? So a lot of them on the market are not truly hydrolyzed. 语法解析

21:39

And this would also, I'd imagine from a, from like a marketing perspective, Drew, over the years, you've probably seen like trying to educate that to consumers and like, cause they're fixated on just the percentage number, not necessarily like it must be, it must've been a pretty challenging thing to, to try and educate because people are so, they always think more is better. Right. Yeah. 语法解析

22:04

Yeah, exactly. Well, I mean, we are an isolate. We are, and we haven't introduced. So my company, Nitech, Nature's Innovative Health Technologies, that's the logo, the N and the N. I've got a hat there. I'm a branding guy. I love that. Yeah. So we, five years ago, look, I'm Lucas. You probably heard, seen some of my social media. I'm not a vegan. 语法解析

22:33

I'm an Aussie. I love my steaks. I love my barbecue. I love my hamburgers. What else do I love? I love dairy. I love cheese, right? I'm not a vegan whatsoever. 语法解析

22:45

I've been in the sports nutrition space, as you know, as you explained, and thank you for your introduction, for 30 years. And within that sports nutrition space, the biggest selling component for many, many years, for most of those years, was 90% was whey protein. Over the last few years, it's not 90% with a lot of brands because there's pre-workout fat burners, things to improve the brain and the memory, mood enhancers, 语法解析

23:13

Now there's, you know, there's the fish oils. I mean, it's now a much, much bigger industry. But back in the day, it was like 99.5% protein. And within that was whey protein. Why whey protein? Because protein. 语法解析

23:27

It tastes really, really good. Far better than some of these other stuff on the market. It digests really, really good. Whey protein isolate, especially very high digestion and lower, not 100%, but lower in lactose, but not 100% lower. 语法解析

23:43

higher leucine content, better EAA content, higher DS than DS, indispensable amino acid score, one way of measuring protein quality. So it is just a far better protein, but you… 语法解析

23:59

Possibly know that I'm not sure if you're on the purchasing side and the consumers don't fully know, but all the brand owners listening on this podcast absolutely know what happened in 2022 during the great lockdowns across the world from the pandemic. We, the prices of whey protein just skyrocketed on a, on a, on a, 语法解析

24:28

a cost per kilo for many years. I mean, it's a commodity, so it ranges, but, you know, to give an average about $9 a kilogram for the US orders, the US people out there, you can do the mathematics because you're the only place in the world that uses pounds. Yeah. 语法解析

24:47

So very frustrating. We always quote in kilos, but it was about $9 a kilo. And then it's shot up to $23, $24 a kilo in 2022. 语法解析

25:00

Crazy. And the reason it shot up at that level and it just went bananas is because there's a few reasons. But the number one reason, as you well know, Lucas, and why you've got such a big fan base is people are wanting to be more fit. 语法解析

25:18

And COVID was like this freaking wake up call of like, man, I got to look after my shit, you know? 语法解析

25:37

big everything. So they're looking at looking after themselves and protein is by far the most important macronutrient, let alone the most important micronutrient, if it was a micronutrient, it's the most important food group by far. And whey protein is that. So you're now looking at Coca-Cola, Gatorade, all of these companies going all in on the protein game. And then the 语法解析

26:03

In some markets, for example, in China, for example, the whey protein consumption increased 30% from 2021, 2022, and every year it's increasing 30%. India is the same. In other markets, it's increasing about 12%, like Australia, which are established markets, America, established markets. But it's just increasing like crazy. 语法解析

26:26

Now, another big thing, as I'm sure you well know, GLP-1, semi-glued-eyed ozempic, freaking crazy. And I'm sure you've done some podcast information on that or way of biohacking it without using that poison from the big pharma. No offense, people on the biohacking that do use it. I have my own opinion. Anyway, yeah. 语法解析

26:53

The in America and it's happening in Australia and other markets, but America's extreme doctors for the first time ever are prescribing protein, prescribing protein. It's it's like so now you've got like firstly, just the general people wanting to be healthier and. 语法解析

27:11

wanting to go to the gym, consuming more protein. Now the unhealthy, not everyone that is on Ozempic is unhealthy, but generally speaking, the obese, diabetes, et cetera, et cetera. Now the doctor's going, take whey protein. And they're not saying take whey protein concentrate, 语法解析

27:29

or casein or soy protein or pea protein, they're saying take whey protein isolate because of the sugar, lactose and also protein. 语法解析

27:41

the way protein works, it helps the recovery with leucine because one of the side effects of Ozempic is gut health and all of the people get upset stomachs. So, but also they lose muscle. 语法解析

28:02

That's one of the major side effects of using a GLP-1. So anyway, so the demand has dramatically increased, but then the supply also started decreasing with a lot of this criminal behavior with some 语法解析

28:17

countries and governments killing cows, you know, I mean, freaking insane, you know, because it saves the environment or whatever they like to say, or the cows are farting too much. I mean, just ridiculous stuff, mate. So less supply, far more demand, the pricing just goes crazy. 语法解析

28:39

Drew, I want to actually thank you for sharing that. I actually wasn't aware of the fact that the, I was aware that creatine prices did see a bit of an uptick, but I wasn't aware that the protein, because you're fully immersed in it. So you see it behind the scenes, you see what's happening. I want to sort of touch on something. Creatine's come down again, big times, big, big, big, big times. It went up to 25 a kilo creatine monohydrate from China. Yeah. 语法解析

29:07

And now it's like the bottom, bottom, bottom price. It hasn't been for a very long time to that $3 a kilo. Because what happens is I've lived in China for 20 years. When it goes up to these crazy prices, things from China, different than whey protein, then a thousand other manufacturers come, oh, we can make good money from this. So all of a sudden you've got all these new manufacturers on the market. So now the price is like for large buyers, $3. 语法解析

29:34

FOB at the moment is about $3, $3.50 a kilo at the moment. I know this, I don't trade commodities. I don't trade commodity creatine, but a lot of my friends in the industry do and they share with me. And only two years ago, it was 25 a kilo. Interesting. 语法解析

29:53

Yeah, well, I think we'll get back onto the creatine subject because it's taking a huge like… Right now, a lot of people are excited about it and it's becoming more and more popular. You know, there's new research. I've covered it in like probably seven videos of mine. But I want to go back to a really important subject for the consumers. Drew, you have probably seen this happen with many different brands on the market. You don't have to reveal which ones, but something known as Nucleotide. 语法解析

30:21

nitrogen spiking or amino spiking? - Amino spiking, AKA nitrogen spiking, absolutely. I just did a video with one of our PhDs, Dr. Reid Riehl about that amino spiking. Well aware of amino spiking, yes. - Explain to my listeners because they would want, I want them to be informed. I want them to understand, you know, what even is this and can they do anything about it? Can they tell from a product or yeah. 语法解析

30:49

Well, they won't be able to tell from the taste. And look, there's only, we're actually getting a certification. We get a lot of certifications, a lot of third party tests on our Nipro protein to validate. And I think that's important. 语法解析

31:10

a good way to ensure that it's been third party tested. So we just got actually from Melbourne FODMAP certification. 语法解析

31:22

We just got that about two months ago and from Melbourne, the FODMAP certification company, which is a global certification, but happens to be from Melbourne. And we're the very first in the world isolated protein that is 100% FODMAP free. 语法解析

31:41

Another certification or test we did was the DS, um, digestible indispensable amino acid score DS and our NYPRO protein is 116 DS, PediCas 1. Um, and compared to WPI, whey protein isolate, whey protein isolate is only 109 on average, um, DS, uh, whey protein concentrate is 97 on average, soy protein 91. And then if you're looking at rice protein that hasn't been, you know, uh, 语法解析

32:10

extremely hydrolyzed or improved or purified, you're looking at as low as 40 dias. And what that basically means is you're only digesting about 40% and it's missing a lot of key essential amino acids. So another certification we're looking at, as you may have heard of, informed choice. Yep. Okay. So informed choice have a number of segments in their certification list. 语法解析

32:38

The most famous one is the drug-free in sport. That's the most fame. And I think that's where they made a lot of their money. They've got a new one called informed protein. And that informed protein that not all brands have. 语法解析

32:52

have got yet. It's kind of new and not all countries worked with informed choice have this ability to get this certification. Anyway, we are in the midst of it. Hopefully in three to four months we'll have it. And that is a third party verification certification to prove that you are 100% amino spiking free. 语法解析

33:18

So that's really it's the only way. And secondly, is a trusted brand. You know, there's certain iconic brands, for example, in Australia, International Protein, Troy, Prestige Blending, right? 语法解析

33:33

1000% they would not do that. They've been in the industry for 30 years. They're the most trusted protein manufacturer in the world. They're like, you know, in Australia, they're like no way they would ever think about it. So I think that the brand integrity is a very, very key. And secondly, also the brand, if it's manufactured by the brand, for example, so International Protein, 语法解析

33:59

up in the Gold Coast of Australia, they own their own manufacturing sites. So they can control everything because sometimes, not always, it's not necessarily the brand's fault, but the manufacturer's fault, or at least the brand likes to blame the manufacturer. So the certification is by far the best, right? If they don't have that, then the brand integrity is, 语法解析

34:24

And then also a brand that is manufacturing themselves. Now, a lot of consumers aren't going to know this. You know, do they manufacture themselves? But that's the only way. Now, to answer your question, what is amino spiking? A lot of people have no clue. And it's quite simple. 语法解析

34:43

Amino acids, all different amino acids produce nitrogen and the amount of nitrogen that, and you can measure this, right? Have you heard of the melamine crisis? It was a big controversy in China where they were putting melamine in milk to, and this is another, it's actually not amino spiking, but it's the same net result. It's increasing the nitrogen of the milk, therefore increasing the protein purity and 语法解析

35:10

And, you know, then the poor babies don't. This was many, many years ago. Of course, it doesn't exist anymore. But that's not amino spiking, but it's the same. It's about nitrogen manipulation. So there's certain amino acids that have a very high nitrogen content. 语法解析

35:28

Very high. Okay. And are extremely cheap. Okay. So, and also, by the way, tastes good. And one of them in particular, glycine, L-glycine. It is very high in nitrogen. By the way, it's also sweet. Okay. So it tastes good. Yep. And it's also so, so cheap. Super cheap. Yeah. Super cheap. 语法解析

35:55

So if you are a bad company, that is the best thing to use. So that is one thing, it's adding in glycine, but it's adding in glycine and not disclosing it on label because you could disclose it on label. 语法解析

36:13

And then you're not amino spiking. You've got glycine and protein or whatever you've got in there. I mean, I don't know why you would do that, but some people might because then you're not amino spiking. It's putting glycine and not being… 语法解析

36:29

that you're putting glycine in there or glutamine, but glutamine is not as readily used. Glutamine also has a sweet component to it, but glutamine is more expensive than glycine and glutamine fluctuates more because some of the 语法解析

36:43

Some people use it. Some people believe, you know, it helps protect muscle and blah, blah, catabolic. No, it doesn't do that. That's all bullshit. It is very good for gut health though, glutamine. And I do recommend it for gut health, which is a very, very big topic and one that I firmly believe in, an ex-autoimmune, well, not ex, continued autoimmune disorder that I have to look after my- Celiac? Celiac? No, it was rheumatoid arthritis. Oh. 语法解析

37:11

and leaky gut syndrome. Yeah, so much evidence, so much evidence in that area. Well, Drew, the other topic I really was really excited to chat to you about was there was a new study, relatively new, but it was about there is no upper limit for protein intake. I don't know if you saw that where they compared 100 grams of protein to 25 grams. Did you see that study? Sure. 语法解析

37:40

Well, I have seen many. I'm not sure about that particular study we're talking about, but I have read and seen. We work with, as I mentioned before we started, I've been working with almost 10 years, the very famous International Society of Sports Nutrition, the ISSN. Another business I own, so Nitech is my… 语法解析

37:58

I guess what I do is sleep and eat and do every day. But another business that I've been working on and run for nearly 10 years is a company called the Global Performance Nutrition Institute, GP&amp;I. And that's a certification education company. 语法解析

38:15

So we certify sports nutritionists in the world. We're in English language, Japanese language, Chinese simplified, Chinese traditional language, and a little bit of Korean. So we have a Korean language, South Korean language as well. 语法解析

38:30

So the ISSN, for those that don't or do not know, and if you're on, I know Lucas definitely knows, and the people that Lucas works with definitely knows the ISSN. ISSN, founded by Dr. Jose Antonio and Dr. Douglas Coleman, friends of mine for many, many years, they were the first people to put together a 语法解析

38:58

an organization to validate what they were pioneers and if anyone knows Dr. Jose Antonio like he was the editor of Flex magazine on the sports nutrition column this famous phrase like uber famous he was sick of as every other PhD and sports nutritionist was sick of the amount of 语法解析

39:22

when it came to sports nutrition. So much bro science. Now bro science can actually have something. It's like sometimes, sometimes like the bodybuilding community eating huge amounts of protein back in the day and cutting carbohydrates. These guys are idiots. They're broke, but actually it works. So bro science does have its place. You know, biohackers like yourself and I, I consider myself a biohacker to some degree, not as high level as yourself. Oh, thank you, Cathy. I got a coffee. 语法解析

39:51

Probably don't need any more coffee. But so where was I? I got distracted. Where was I, mate? The bro science? Yes. So the sports nutrition. I got a little bit distracted. 语法解析

40:08

with the ISSN. So as you probably know, Dr. Jose Antonio is a huge advocate of massive amounts of protein, huge. And yes, so I don't know that particular study, but I've read many studies by Jose. And personally, I am a big protein consumer. And when I am back on the wagon of fasting, which I 语法解析

40:33

The only way I can lose fat is fasting because I love food too much. I have like, you know, probably up to 100 grams in a meal because I only have that one meal in that day. I mean, I and I feel fantastic. You know, I really think it's up to the individual in this whole 25 grams, you know, is the limit. I think it's complete bullshit. But for some people, maybe maybe it's not. But for me, man, I can eat it. I can eat a ton of protein. 语法解析

41:00

Yeah, yeah, I'm in a similar boat to yourself, man, I can tolerate, you know, up to like three, four grams of protein per kilogram of body weight, no issues whatsoever. In terms of I want to go back to the your specific hydrolyzed the NYPRO protein isolate that you've, you've basically pioneered. Yeah. 语法解析

41:25

What is the plan for that in terms of that particular protein that you're trying to, it's already out there on the market. It's accessible for consumers. What's your trajectory looking like? So, good question. I mean, we took five years of making this. Yeah, five. 语法解析

41:50

That's incredible. Yeah. It was challenging, mate. I mean, the original idea, I started Nitech through 2020, 语法解析

42:02

And my original idea was a new protein source and I was experimenting with actually hemp protein and that's something I would very much like to look at in the future as well. I think hemp protein is amazing superfood and super everything. It's just incredible and it has so much. But the problem with hemp protein, as you may or may not be aware, is the cost and the taste. It is 语法解析

42:30

way too expensive. I mean, the cost per kilo for even an 80% or 75% purity is $12, $15 a kilo. And it tastes really bad. And that's not even a high purity hemp protein. So, 语法解析

42:46

it's not ready yet. It's something I would really like to go deep into. I think hemp protein from an environmental point of view, from a micronutrient, omega-3, digestibility, it's not even a non-allegent, it's an anti-allegent hemp protein. I mean, anti-allegent, I mean, there's not even a term for it, because it helps improve the immune system. So, 语法解析

43:12

But that's to do hemp protein. You need to actually start from the seed and because you need to get the right genetics that produce because the proteins from the seed, it's not from the flower. No, you can't get high on hemp protein, guys. I'm sorry. It's from the seed. It's from the food in the oil and the oil has a lot of protein. 语法解析

43:35

So you need to then get the genetics right. Then you need the farming right. And then the extraction right. And then the purity right. Like it's a massive multi-year business before you see a single cent. So it will be something in my twilight years or in a few years that I'd like to endeavor. So anyway, I started doing that. And in 2022 early, when the protein, whey protein prices started skyrocketing, 语法解析

44:04

Then I went much deeper into the research and development. And then my co-founder, Bodhi, originally from Brisbane, his family owns in a singular way, because there are bigger companies, but they own the largest alternative protein factory in the world. It's all German, Swiss grade. It's like an entire city. They spent hundreds, 语法解析

44:32

hundreds of millions of dollars building it. I mean, is it incredible? And they were actually the very first in the world, the very first pea protein isolate suppliers in the world. However, they're 语法解析

44:48

you know, that's, that's, that's the family. It's got nothing to do with our business. Um, so we, we, with Bodie, we formed a new company. He's an Australian. And then we have a bunch of PhDs and we have actually next door in our own lab. And, uh, 语法解析

45:03

in the office. We have another lab in Tokyo with our another PhD, Dr. Seiji Aoyagi. We've got a lot of PhDs that have helped, again, help me look smart because I'm a bro science type of individual. Actually, I am certified. I'm a CISSN certified sports nutrition and I've been in the market for 语法解析

45:23

30 years, but I don't have a PhD. So I stand on the shoulders of giants. Our other PhD, Dr. Johan from Sweden, he's full-time. He's actually walking back and forth because we have a kitchen. I can see him. We're experimenting on the Nypro Bev, our new beverage solution for beverage. So we took five years doing it, but to be honest, it was challenging because we 语法解析

45:52

We are the original raw source of what we make is from plant. 语法解析

46:02

I'm not a vegan. The original raw source is from plant, from pea and rice and essential amino acids. That's the original raw source. Okay. But I absolutely refused our company to be another vegan, you know, protein, even though we were far superior to any vegan protein. I refuse to be cornered in that because I think we're, 语法解析

46:27

So much more. And we haven't spent five years in research and development to be, you know, excuse the French, a woke vegan, you know, alternative, sustainable, you know, all of these, you know, buzzwords, plant-based, vegan, sustainable. No, I refuse. So, you know, we're really hard and we have a licensing agreement on. 语法解析

46:47

on everything because it's a branded ingredient. It's not a commodity ingredient. People need to work with our protein as we stipulate. And they cannot call it a vegan protein. They can call it vegan friendly on the back of the label. They can call it plant based on the back of the label, but it's not a vegan brand. Okay, what I like to say is we are 语法解析

47:09

Not a vegan brand, we are not a dairy brand, but we happen to be both dairy and vegan friendly. And how can we be dairy friendly? Well, it tastes so good, it tastes as good or better than a dairy protein. So tick, it digests as good or better than a dairy protein. Tick, it has very high leucine content or essential amino acids as a whey protein isolate. Tick, it's high protein purity, 86% on a dry matter basis. Tick, it's high protein purity, 86% on a dry matter basis. 语法解析

47:37

It's equivalent to the same as a whey protein without being a dairy-based protein, but because of the raw material. And another analogy I like to use when people go, but you're a plant protein. I go, well, hold on a bit, and I'll ask you this question, Lucas. What is a diamond made from? I'm going to have to say… 语法解析

48:05

I'm really bad with anything not related to supplements, but let's say, I don't know, stone or isn't it? Well, it's coal. Carbon. Yeah. And millions and millions of years. There's two ways of making a diamond. There's the natural over millions of years, coal carbon is compressed and pressured in earth and it becomes a very, very valuable diamond or you can make it in the lab and, 语法解析

48:33

there's the industrial diamonds, but it's all from coal, right? So, but because of the purification and the technology, it's now a diamond, highly valued. It doesn't taste bad. It's got no taste. It doesn't taste like dirt and coal and, you know, black. You know, that's what we are. We're a diamond. I mean, our source raw material is originally from plants, but 语法解析

48:58

But so is a diamond is originally from carbon and coal. We have gone through, it's a multiple purification step that we work with. 语法解析

49:07

So we remove all of those nasty tastes and smells. We also using what we don't just hydrolyze our protein. We use what we call is the advanced precision hydrolyzation, advanced precision hydrolyzation, which is one of our many patents that we have on this formulation. 语法解析

49:31

So we break things down after the purify. Firstly, we purify. Then we break things down much. It's not a peptide, but very close to a peptide. So it's much smaller, easier to digest and then much more soluble. Unlike a lot of the, you know, your vegan proteins out there, you know, it won't shake. I mean, this you can mix with a spoon. 语法解析

49:55

I mean, case in point, anyone out there in Australia or anywhere, international protein, try it for yourself. I mean, they've got their own flavor and it's freaking incredible flavor, but the base protein is NiPRO, N-I-H-P-R-O. 语法解析

50:09

And then the last step we do is what we call is the molecular protein infusion, MPI, also part of the patents. So all of these raw materials in Australia's case, it's rice, pea and essential amino acids, very, very minute amount of essential amino acids, predominantly leucine because plant proteins are very, very low in leucine. 语法解析

50:31

But we infuse them all together in the wet blend. All of these purification steps, it's not a dry blend mix. Anyone can get rice, pea essentials and like baking a cake, dry blend mix and there you go. No, this is purified in a wet process. And then the final process after purification step is 语法解析

50:54

advanced precision hydrolyzation step. And then the very final step is we infuse or marry all of the raw materials together to form one protein particle. So if you get, for example, in transportation by protein, sometimes they 语法解析

51:13

They in transportation, the powders separate. So you're going to get like rice protein on the bottom, pea in the middle, essential aminos at the top, or even, for example, a lot of the vegan brands and they put essential amino acids. You open the powder and you can see white specks. 语法解析

51:30

The white specks are the essential amino acids because it's all separated particles. With the NIPRO, it is one particle, same color, same size, same solubility, and it can never be shaken out because it folds on and forms. That's the molecular protein infusion. So 语法解析

51:52

You asked me what our plan is. I wanted to give you that background on the science and the development because it was being bloody difficult, mate, bloody difficult. But what's been more difficult is I refuse to be called a vegan brand because we're so much more than that. 语法解析

52:08

And we are trying to be, what I like to coin is the protein for every body, body, everyone, every body. Because again, we, you know, it tastes like dairy. It is vegan friendly, but it's also allergen friendly. There's no allergens in it. There's no lactose in this. There's no sugar in it. So it's very, it's FODMAP friendly or vegan. 语法解析

52:34

zero FODMAPs in the protein. So it truly is a protein for everyone. We're trying to create a new category when I like to call this the third category of protein, protein for everybody. And that's been challenging because people go, what the fuck are you talking about, Drew? It's from plants. What? 语法解析

52:51

hell are you talking about? You know, how can it be, you know, but it is when people try it, when, when you have to get the recipe, right. Case in point, international protein in Australia. And they're just one of many brands launching soon. When you get the flavor, right. People are wow. Like 10 out of 10, because it tastes like dairy, digest like dairy and the mixability and the mixability bank, you can mix it with a spoon. So it's, it's another level. 语法解析

53:17

And because of that, it's been a little challenging. We are industry disruptors. We are truly protein technology industry disruptors. And when you're an industry disruptor or literally creating a category, third category of protein that doesn't exist, never has existed. You know, some, and I'll tell you this, Lucas, and this is, you'll find this interesting because I was wrong. 语法解析

53:45

And I made a big error in judgment. With sports nutrition companies and sports nutrition brands, do you think, because you look at their marketing, right, it's all about cutting edge in the latest technology, correct? Oh, absolutely, yeah. It's all about, you know, we've got this, we've introduced this technology to increase absorption or to, you know, that's the sort of angle that they come at it from. Correct, yeah. 语法解析

54:15

They all claim that, you know, they're superior and cutting edge and latest technology because that's sports nutrition. It's cutting edge. And that's what I love about sports nutrition. But actually most brand owners, that's just marketing. And they're really reluctant to jump on any new technology, you know, at the beginning. 语法解析

54:35

They don't want to be the guinea pigs. They don't want to be the first, you know? So it's, it's, it, we, I mean, it was shocking to us when we first launched last year, we've been valid this, this preteen for five years. We only commercially had it available October, November last year. I mean, we're only out of the gate. It's, it's only out of the gate. Super early days. 语法解析

54:56

Super early days. And, you know, I thought like it was just going to take off because we're, you know, as good or better than dairy. We can sell to everybody. Our price point is unreal. Like it's very similar to a WPC price point in most markets. That's an 80% protein and very high lactose and sugars and, you know, it doesn't taste as good, et cetera, et cetera. So I thought we're going to take off like hotcakes. 语法解析

55:24

Again, no one wanted to be the first, you know, in the market. Now, it's funny, now there are a few. It's like everyone's like, oh, oh, you know, I don't want to be the last. So now we're getting daily, you know, people asking for samples, brands throughout the world. And we're in all major markets now in Australia. 语法解析

55:48

since October, November last year, and it's taking off very, very fast. But it was challenging at first. I have to be transparent with everyone. Again, there's no protein like ours. We are an industry disruptor. Third category of protein. I must say, man, that's like the fact that you've been able to like stick it out. You would have overcome so many different obstacles. It would have been like sourcing things, like just so many different things. 语法解析

56:17

that you probably would never have thought of when you first started that just popped up and it's like, you know, now we have to overcome this. Yeah, like the cross tariffs. Jeez. Is that, I don't want to get too much into politics for the podcast, but… 语法解析

56:34

Is that normalizing at the moment or is it still? No. Wow. It's fine. I mean, look, we haven't been affected. The reason being is we're truly global. Literally, we sell to South Africa, Japan, Korea, Vietnam, Canada, Mexico. What percentage of the market does Australia make up? 语法解析

56:59

Well, we've only just started. We've got two importers into Australia at the moment and a number of brands. So International Protein being the first and doing a killer job. Hello, Troy and Christine and everyone else from International Protein. They've done an amazing job on flavoring and branding. And you can buy it, NYPRO, in Australia at all of the ASN, Australian Sports Nutrition stores, and 语法解析

57:28

nutrition warehouse and many many others as well but they're the two big chains um so at the moment not a huge probably five percent maybe ten percent of our global trade at the moment but we've only just started and the eu is going to be because america right now we just we just we'll just leave it um 语法解析

57:50

for now because it's just every day there's something new and I just don't want to get emotionally involved. But the EU market, Europe is on fire for us right now and we will be 语法解析

58:02

I won't mention names, but some very, very big players are asking for channel exclusive, certain channels with exclusivity and massive, massive volumes. So I think the EU market will be our biggest until the world can go back to somewhat normality. 语法解析

58:27

I think we're all a bit sick of turmoil over the last six years. When can we just go back to, you know, 语法解析

58:34

global trade and loving each other, you know, but maybe all of this shit needs to happen because we are going through so much of a reset and, you know, people like you, Lucas and myself, you know, I think a few people in the world did need to wake up except for, you know, those already with their tinfoil hats. I've been a tinfoil hat member of the club for many decades. So it's nice that I'm not the only one wearing my tinfoil hat and, 语法解析

58:59

And I think COVID was a great awakener for all of us. So, but at the same time, it'd be nice to get a little bit of stability in the world as well. That's awesome. Just on a final note, Drew, I know we sort of, we just skimmed past the creatine subject, but you had hinted to me before the podcast that you're working on some sort of 语法解析

59:24

creatine product yep yep well i mean yeah there's some amazing branded ingredient um you you you work with uh nnb and and um sean um you know great a branded ingredient comes we're quite different we we uh we don't focus on the niche side we focus on the uh 语法解析

59:47

well, protein, you know, um, that's our first thing. The mass, the mass market. Yeah. A little bit. Um, 语法解析

59:54

you know it's just it's kind of like we fell into again i started working on protein five years ago and then the protein prices went through the roof and and my my he was my friend my buddy bodie um we were just like family friends and he was in pea protein and and and uh and uh every time we caught up i go man when can actually have protein that i can actually drink i'm not drinking that 语法解析

01:00:19

plant pea protein garbage. I can't tell him the smell. He goes, oh, we're selling a lot, Drew. I go, yeah, but you're selling to vegans, mate. Like what about everyone else? So we were just friends for a long time. 语法解析

01:00:33

And then again, during COVID and 2022 with the whey protein prize, I said, man, let's make a whey protein. He didn't even know what whey protein tasted like up until, and I was a perfectionist and he, after some research and experiments, he'd come back to me, Drew, it tastes really good. All my factory guys love it. And I tasted it. My wife tasted it. I go, man, 语法解析

01:00:54

Okay, good compared to what? Good compared to every plant protein? No man, this is where we need to be. So this is why it took so long to make it. So again, we kind of just fell into the protein space because of the people, the resources and the demand of, there is huge demand for a third category of protein, not a vegan, not a dairy brand, something like ours. 语法解析

01:01:19

But the other one we're working on is CarbFix, K-A-R-B-F-I-X, CarbFix. We've been working on that for many, many years. Have you heard of Clostodextrin? Yep, yep. Carbolin? 语法解析

01:01:36

- Yep, that's a trademarked ingredient, tarboline. - Yep, it's from All American Pharmaceutical. They're all really good. - The other one was, was it palatinose? - Palatinose, yes, yes. That's an endurance long, yep. 语法解析

01:01:52

Now, a good friend of mine is the patent owner and trademark owner of that, David Sandler from the ISSN. He's the patent owner. It's a palestinose. That's an endurance type. It's very strong. 语法解析

01:02:07

It's an amazing one. So the carboline and the clostridextrin are a little bit more faster acting and a little bit more gut friendly. But look, they're good and they've been on the market. The clostridextrin is from Japan. Carboline is from America. They're both starch based and most of them are from corn starch, though they don't, you know, so they're corn starch, but 语法解析

01:02:34

that's what they are, that modified. We've taken a very, very different path and we've seen what's out there. And again, those carbohydrates are great carbohydrates and, you know, for brands already working with them, continue. We've just created a different path. And the reason we've done it is it's actually the byproduct of our protein. 语法解析

01:02:53

So in one of our raw materials, again, we greatly enhance it that it's no longer even remotely what people would see as a plant protein. It's the diamond protein. But one is the pea and the pea starch. Now, pea starch, no one uses it frequently. 语法解析

01:03:11

for a lot of different things because compared to cornstarch it's about three times the price if not four times the price. It's very very very expensive so Clostodextrin, Carboline which a lot of not all, Carboline has sweet potato starch and cornstarch and I think a third one maybe rice starch as well but Clostodextrin is only cornstarch right. 语法解析

01:03:35

they would never work with pea starch because it's just too expensive. But we can because we're upcycling it from the protein. In the yellow pea, which is from Canada, we work the pea that we use is from Canada, yellow pea. And when the extraction, you've got three parts. About approximately 20% is protein. 语法解析

01:03:57

Most of it's starch and fibers, right? So those are being used. Currently, the starch is being used to make a noodle and a lot of it's sold to Japan, a firmichelli noodle, right? But commodity and again, far more expensive than cornstarch. But we can use it because we're upcycling it. So by using P, it is a superior carbohydrate from a functional point of view. 语法解析

01:04:26

It is also guaranteed zero GMO. Unfortunately, it's very difficult to truly guarantee a non-GMO corn because most corn in the world is GMO. Now, I'm not saying those particular ingredients are GMO. I don't know. But the fact is, it is difficult. Also, corn can be an allergen for some people. 语法解析

01:04:50

So pea protein is a better source of starch. Secondly, it guarantees to be zero GMO. But thirdly, we have modified it further. So it's a modification. We use a series of different enzymes to create the highly branched chain cyclic dextrin or the 语法解析

01:05:15

the broken down starches. So it digests better, has better energy properties, better hydration properties into the highly branched chain cyclic dextrin, but from pea, not from corn. But another step we do, you can see this is my favorite drink. This is a Japanese drink, Pocari Sweat. I drink electrolytes all day, but you can see that's a very opaque ingredient. 语法解析

01:05:35

If you look at carbolin and clustered dextrin, it's also opaque. The reason it's opaque and not transparent is because they leave a lot of the resistant starch inside the product. And the reason they do is because it's better for cost. And it's because you're leaving a lot of the impurities still in there. 语法解析

01:05:58

We filter out the resistant starch. Resistant starch does have value. I'm not saying resistant starch is zero value. Resistant starch is very, very good for gut health. It can be a prebiotic because it feeds the probiotics resistant starch. So it is very good. But from an energy hydration point of view, it has no value. And from a sensory point of view, it has no value. 语法解析

01:06:20

So we, and it's more expensive in production to filter it out, but also it's more, so you have to have another step in your production process, a filtration process. 语法解析

01:06:33

But also it's more expensive on the yield because we have a higher yield loss when we're producing. So firstly, our P is more expensive. Secondly, our production is more expensive because we're getting rid of the resistance such. So our carb fix is clear in solution. So our and tastes better as well. 语法解析

01:06:54

Because it has no other resistance starch and it's 100% soluble. So unlike those other two, you can't make a beverage out of them, but you can make a beverage out of CarbFix and it's clear in solution. The tagline for CarbFix is superior clear energy, superior clear energy. 语法解析

01:07:14

I went down that rabbit hole to introduce Carfix. The reason being is because that is what we do as a company. We're constantly innovating and creating new categories. What I like to, and I'll come to the career team, 语法解析

01:07:27

What I, I'm, I'm a consumer first. I'm a, I love like you may. And back in the day in Australia, when I worked for GNC Australia, that doesn't exist in Australia anymore. But when I did work for GNC in Ackland streets and killed her and I was there. Wow. That's actually not far from me right now. Where do you live? I'm in poor Melbourne. So it's actually pretty close. 语法解析

01:07:50

I was right on Ackland street, man. And Ackland street back, I don't know about now, but back in the day was you had the rich people, you had the homeless people. Oh yeah. You had the prostitutes and you had the fitness people. I mean, it's a wild, it's a wild street. It's still like that. Oh yeah. Yeah. Ackland street is like, you better come prepared. You need like, you need to be on hyper, hyper vigilant mode, you know? So yeah, I mean, so, um, 语法解析

01:08:20

Yeah, so when we've been working on all of these new innovations, mate, you know, one thing I want to focus on is always bringing out a superior product that doesn't exist, whether it's creating a new category or just something that is far superior than anything out there, you know, whether it's, 语法解析

01:08:41

So on the functionality side and proven by science, third-party research, not just, you know, Drew Campbell saying, hey, it's a great product. Take my product. 3,000% more muscle overnight, you know, like the old muscle tech days. No, I mean, we work with the ISSN and we do third-party research. And one of our, the guy in Tokyo, which I'll be there next week, Dr. Seiji Aoyagi, he's in charge of our third-party research. And we do a lot of it. 语法解析

01:09:08

So it needs to be validated and checked by science that it's superior. That's the one thing we do. Secondly, it needs to taste good. I mean, no one's going to taste… 语法解析

01:09:17

use something that tastes like a, you know, beyond meat burger, for example, you know, it doesn't taste good. It doesn't matter. Right. But also it needs to taste good without seed oils and fillers and, you know, all of the other rubbish that they do, you know, for example, Oatly oat milk, you know, that I saw one of your things and I think you did a small thing on Instagram about it. And I I'm like, man, I'll do a podcast with this dude and we may work together because he's on the same, the same wavelength. Yeah. 语法解析

01:09:47

So the creatine, Drew, that's something you sort of mentioned you're sort of like pioneering. Well, we are. And look, creatine, look, and everyone at the ISSN is listening to this, including Dr. Jose and saying, Drew, creatine monohydrate is the B in an end-all. Forget everything else. Forget creatine malate, creatine citrate, creatine concrete, HCL, crealcaline creatine. 语法解析

01:10:12

You know, forget all of that Drew, creatine monohydrate is the be in and end all. And what's the difference between CreaPure creatine and Chinese commodity creatine? Well, actually they're scientifically pretty much the same, but CreaPure is from Germany, else chem and supposedly a little bit more pure or a little bit safer, whatever. But chemically they're the same thing from China and from Germany. 语法解析

01:10:39

So a lot of people, you know, will say creatine monohydrate and creatine monohydrate is great. However, it's not perfect, you know. So as I like to say, you know, whey protein is great, amazing, but it's not perfect. It has allergens, cost, you know, blah, blah, blah. So a couple of things that I've seen some very interesting things you've put out there online, and I actually agree with many of them. 语法解析

01:11:01

And creatine is amazing. I mean, just in the Brazilian market, just as an example, creatine in the last three years have increased demand four times in the Brazilian market. So it's not just the Western, you know, Australia, Europe, America, creatine's blowing up. It's blowing up everywhere, you know, because now females are using it, elderly are using it, even, you know, some parents are giving it to their children because it has so many amazing properties. But creatine, 语法解析

01:11:30

I don't believe is perfect. And one of them is, do you use creatine every day? Well, I use the creatine with the GAA. Okay. You might've seen me talk about that. Yes, I have seen you. Yes. Yeah, the guanidino acetic acid. Well, I'm glad, I'm glad. Yeah, obviously you're an expert in this space and you also agree that the GAA, 语法解析

01:11:52

I think there was quite a lot of research back in like the 1970s, but then it just sort of, I don't know, it sort of fell off the map and no brands are really focusing on it because they were worried about the homocysteine increase. And then that's also been debunked if you combine it with methyl donors, things like that. But I think personally, I think the combination of a creatine monohydrate with one to two grams of the GAA, you're getting the best of both. Like GAA is the body's precursor for creatine. Correct. Correct. 语法解析

01:12:21

Correct, correct. Yeah, I mean, there is benefits. I think the creatine can be enhanced to, as you pointed out with the GAA, improve memory, improve mood. So, I mean, right now, creatine is generally mostly used for ATP muscle energy. 语法解析

01:12:40

You know, that ATP first explosive, you know, like muscle energy, you know, or sprint energy. It's that explosive energy, ATP. And it bloody works. I mean, creatine absolutely works. However, the creatine you're taking, I mean, not GAR, I totally agree, but the creatine you're taking, which creatine are you taking at the moment? 语法解析

01:13:02

Well, I'm actually using the Cregetine. Have you seen the C-R-E-G-A-A-T-I-N-E? Cregetine. They've already got the creatine combined with GAA in a sachet. Okay. It would be creatine monohydrate, the original. It would just be… It's just a dry blend mix, that too. Right. Yeah. Okay. So when you drink it, have you mixed it in water? No. 语法解析

01:13:28

Yeah, mixability, it's not the greatest. Yeah, it's very low solubility. Yeah, and that's not the GAA, it's the creatine. So creatine, even with, I'll be a bit technical, mesh size. So generally most commodity creatines are an 80 mesh, which is the particle size. When they say it's micronized, all it is going through is going through a milling machine and it becomes 200 mesh usually. So- 语法解析

01:13:57

The CreaPure is 200 mesh and in the Chinese commodity trade is an 80 mesh and a 200 mesh. Most go for the 200 mesh and there's a little bit of price difference because there's more production. But even on the 200 mesh, it is still very low solubility and it tastes like sand. I mean, just yesterday I did a taste test of our new creatine from the lab. 语法解析

01:14:24

We're not commercially available. And I went through and I had CreaPure on the end and I'll edit the video and it'll be up soon. And, you know, it's like sand in the mouth and it's very, very low solubility. And that's just because what creatine is and also to do with the particle size. So that's a problem. So one of the things we're solving is making it 100% soluble in water and therefore no sand in the mouth. 语法解析

01:14:53

Now that has ability. Now people get confused here. So that means you can make it into a beverage, Drew. No, because the other side effect of creatine, it is not stable in solution. Not, okay. 语法解析

01:15:12

There's solubility stable in solution, and then there's stability not breaking down into creatinine, the byproduct of creatine, creatinine. And that is poison for the kidneys. You don't, if you go to, and I know with some of your clients, you do regular blood tests and kidney function and problems with the kidney, you're going to be looking at the creatinine levels regularly. 语法解析

01:15:36

because that is very harmful for the kidneys. So one of the side effects of creatine and creatine consumption in general is that breakdown into creatine, the byproduct of creatine. Now, and you've probably seen, and I'm showing my age here, American Muscle was the droplet creatine. And you may have seen creatine 语法解析

01:15:58

online, big controversy in the last couple of weeks with the gummies and creatine gummies. And they like most of them didn't have any creatine. Most of them were creatine because gummies is not a liquid liquid, but it is somewhat of a liquid and it will break down. So 语法解析

01:16:18

So the phase one creatine that we're working on, I don't even have a name of it yet because I want to really dial it in and I'm not 100% happy with it yet. Phase one creatine, our creatine will be 100% soluble in water. Now what that will mean, now I didn't say stable, I didn't say stable, I said soluble in water, but what that will mean is no sand, 语法解析

01:16:43

Um, if people wanted to make it into a pre-workout, like formulate without creatine into a pre-workout, an intra-workout, or even do a protein, they can shake it up. They can drink it now, and it's not going to be like sand at the bottom of the cup. Right. But also the reason why, 语法解析

01:16:59

it's like sand is because the particle size is too large. And when particle sizes are larger, a little bit similar to when you're hydrolyzing a protein and pre-digesting a protein and making a protein smaller peptide, it is higher uptake into the muscle as well. So 语法解析

01:17:20

the creatine will work better. It will have less breakdown into creatine because it's being absorbed better, but it also sensory, it is a much better product, but I, but it will not be ready for beverages because it will eventually break down into creatine. The other component though, we are working on is the pH because most creatines on the market are 语法解析

01:17:45

5.5 to 6.5 pH. CreaPure is supposed to be a little bit higher, 6.5 to 7.5 pH. If you're looking at concrete creatine HCL, their pH level is really low and that's their selling point is as low as 2 to 3 pH. And pH is very, very, very important when understanding stability. 语法解析

01:18:10

and, and, and also gut and then the way the gut works, because you know, we have acid in our stomach, right? Um, 语法解析

01:18:18

So we're looking at a much higher pH version that will create more uptake and less bloat and better everything. Our creatine has no taste whatsoever. If you taste the creatine you're using at the moment, though it's with GAA, if you taste creatine by itself, it's very mild, but there's a very, very slight metallic chemical taste. It's very mild, but it's there. Ours has no taste whatsoever. 语法解析

01:18:46

Also another thing with creatines is it clumps, like if you open up at a CreaPure I can show you, there's clumps. Ours is clump proof and also ours is 99.9% creatine to 100% creatine and most creatines on the market are 99.5, 99.3, 99.7 on the market 语法解析

01:19:10

And that's why you're not getting the taste because ours is a much more pure form of creatine. But that's version 1.0. What I really want to work on, mate, is 100% stable in liquid, meaning it will not break down into creatine and therefore we'll have the first… 语法解析

01:19:28

creatine in beverages, you know, Coca-Cola Gatorade. That would be absolutely incredible. Incredible. It's very difficult because creatine is not stable and everyone's been looking at this for 30 years and everyone that brings it out is either, um, completely full of BS. And then two years later, they'll be sued for hundreds of millions of dollars. Um, I'm not going down that path, but there has been countless companies who have done that. Um, 语法解析

01:19:54

Or they're using, it's not truly a drink. Like for example, it's like a chalk drink. 语法解析

01:20:01

So you, it's like, it's not truly a beverage. It's like a chalk. And therefore they put other things in with the creatine and it's like a paste, but it's not a drink. So then they go, oh, it's a beverage, but it's not really a beverage. I'm talking proper, 100% soluble, 100% transparent and won't break down into creatine. That's what we're working on. And I have to say, you know, I'm just fucking, 语法解析

01:20:31

Every day I pray to God or the source energy. I'm not religious, but I am spiritual. And I just think I've been in this space for 30 freaking years and I love fucking what I do. And I know you love what you do, Lucas, and I'd love to talk to you more and I'll be back in Australia or we can meet in Dubai, but I'll be back in Australia next year for visiting family. 语法解析

01:20:56

But I'm just so grateful for the resources and the people that we have in our team. The PhDs, my business partner, co-founder Bodhi with his manufacturing ability, our sourcing partner, Jimmy, and logistics partner, our general manager, Frederick, our office in the US and Rich White and Benoit and the guys there. I mean, we just like, I have the ability for the first time in my life doing what I freaking love and creating the best fucking product 语法解析

01:21:24

branded ingredients that I personally love and I can bring to the global market. You know, I'm just grateful. So all these things we're working on and the creatine, you know, 语法解析

01:21:36

Then sometimes my brainchild, though I work with amazing people, but we have the right people, the right lab, the right infrastructure, the right supply chain and the right factories to be able to bring it to a real to reality. So, you know, I'm just grateful for the amazing team. And I and I have to I have to send that out to the universe and be grateful for. 语法解析

01:22:00

Because that's how the universe works. Yeah, you manifest. You put it out to the universe, it will come back to you. I strongly believe that you'll crack the code for that liquid stable, that creatine that you're working on. And when it does get really close to finalizing and close to hitting the market, 语法解析

01:22:21

We'd love to chat and we'd love to connect and potentially even in the future for my own products. We'll wrap up the podcast. I'll just, for my audience, Drew, if they want to like… 语法解析

01:22:33

visit your website or connect with you online, where can they do so? So the name of the company is Nitek, N-I-H-T-E-K. So it's nitek.com, N-I-H-T-E-K. That stands for Nature's Innovative Health Technologies. Instagram, YouTube, Facebook, et cetera. My personal Instagram in that is, you know, Drew Campbell. You can look that up. 语法解析

01:23:01

And, you know, if you're, people get a little bit confused and they go, you know, where can I buy your protein? And I go, well, we sell in bulk. Do you want to buy a container like 20,000 kilogram? We don't do flavored. We don't do finished product. In Australia, the very first brand, but there's about three other brands in Australia launching over the next few months, but international protein. And they have made some killer flavors, like just amazing. 语法解析

01:23:27

Amazing. And there's about four brands in Europe launching soon, three in Japan soon, US, Canada, Mexico. We don't do finished products. So if you're a brand or a manufacturer and you're looking for an amazing new protein, protein for everybody, 语法解析

01:23:47

hit us up and we can send you guys samples. And I'm sure you'd be very pleased with it. Also carbohydrate, and hopefully by July, August, the 1.0 soluble creatine, higher purity creatine, higher pH creatine, 语法解析

01:24:04

that and then next year, if we can crack the code, stable in liquid, no break down in creatatine. But that one's freaking difficult. And I'd love to talk to you more, Lucas, maybe you can contribute. Super exciting. Awesome. Awesome. Well, that pretty much wraps up today's podcast episode. If you guys did enjoy today's podcast, please leave it a five-star review. I mean, Drew has just delivered and shared some absolutely cutting edge. And I truly mean cutting edge because he's been in the industry for many, many years. He's seen 语法解析

01:24:32

All different sort of how it's evolved and things like that. So please leave the episode a five-star review. And as always, guys, thank you for tuning in. I look forward to seeing you in the next episode. This is Paige DeSorbo from Giggly Squad. Boost Mobile is no longer that prepaid wireless company you remember. They've invested billions into building their own 5G towers across America. With Boost Mobile's networks, customers enjoy the speed and service they'd expect from the big three. 语法解析

01:25:02

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