About the Product
Amix Nutrition's Whey-Pro Fusion Protein is an extreme protein formula in powder form that combines an 1:1 blend of low-temperature ultra-filtered WPC + CFM® WPI cross-flow microfiltered with DigeZyme® (a patented enzyme complex of 5 digestive enzymes), hydrolysed collagen as a structural stabiliser, and an amino acid profile exceptionally rich in BCAAs and L-Glutamine. With 75% protein per 35g serving and cold temperature processing that preserves all bioactive whey fractions, Whey-Pro Fusion is Amix Nutrition's best-selling protein – the choice for athletes who want the ideal combination of premium quality, exceptional palatability (sweetened with Splenda®), and maximum digestibility (DigeZyme®). 4 kg = ~114 servings. Available flavours: Strawberry, Vanilla, Chocolate, Banana, Cookies & Cream, Pistachios, and many others. Aspartame-free. Not vegan.
Ingredients: Whey-Pro Fusion 1:1 Protein Complex 80% [low-temperature ultra-filtered instant WPC + CFM® WPI with protein fractions (beta-lactoglobulin, alpha-lactalbumin, bovine serum albumin, immunoglobulin, glycomacropeptide, lactoferrin, lactoperoxidase)] + Hydrolysed collagen (stabiliser) + Maltodextrin + Cocoa powder (chocolate flavours) + Citric acid (fruit flavours) + Emulsifier: soy lecithin + Flavouring + Sodium carboxymethylcellulose (stabiliser) + Sweeteners: Splenda® (sucralose) + acesulfame-K + Natural colourings (according to flavour) + DigeZyme® (amylase, lipase, lactase, cellulase, neutral bacterial protease).
Benefits
The 1:1 WPC + CFM® WPI blend: the synergy of the two best forms of whey in a single dose:
The core concept of Whey-Pro Fusion is the 1:1 blend of WPC and WPI – equal proportions of the two complementary forms of whey protein. The low-temperature ultra-filtered WPC (Cold Temperature Process, as stated on the packaging) preserves the bioactive proteins of the concentrate – a higher fraction of intact beta-lactoglobulin, higher content of immune system proteins, and the creamy texture and characteristic milky taste of WPC (due to residual lactose and fat). CFM® WPI (cross-flow microfiltration, as extensively described in the Black CFM Isolate section) adds maximum purity, ultra-fast absorption, very low lactose content, and the 7 bioactive protein fractions preserved by cold processing. The 1:1 combination creates a protein profile that combines the speed and purity of WPI with the creaminess, palatability, and richness in bioactive proteins of WPC – resulting in the "delicate and creamy long-term taste" stated on the packaging.
75% protein per serving: high-performance concentration with WPC+WPI blend:
With 75% protein on a dry basis per 35g serving (~26g of protein per serving), Whey-Pro Fusion has a lower protein concentration than Black CFM Isolate (87% pure WPI) but higher than most conventional WPCs (70 to 80%), which is consistent with a 1:1 WPC+WPI blend. The ~26g protein per shake covers the optimal dosing window for muscle protein synthesis (MPS) documented for adults weighing 70 to 90 kg. The WPC+WPI blend also results in a longer and more sustained aminoacidemia profile than pure WPI – rapid onset from WPI + more prolonged sustenance from WPC – making Whey-Pro Fusion suitable for both post-workout use and as a protein snack between meals.
High BCAA and L-Glutamine content: amino acids for muscle synthesis and recovery:
Whey-Pro Fusion has a high natural content of BCAAs (leucine, isoleucine, valine – ~25% of total protein) and L-Glutamine (the most abundant amino acid in muscle, mobilised during post-workout catabolism). Leucine (~10 to 11% of total protein) is the most potent activator of mTORC1 for muscle protein synthesis. The natural L-Glutamine from WPC+WPI contributes to post-workout anti-catabolic support. As stated on the packaging: "High in BCAA • High in Glutamine."
DigeZyme®: the patented enzyme complex for optimised digestion and absorption:
As described in the sections on MUSCLES (Marvelous), Black CFM Isolate (Amix) and Super Digestive (Marvelous), DigeZyme® is the patented enzyme complex from Sabinsa Corporation with 5 enzymes that cover the digestion of all macronutrients. Its inclusion in Whey-Pro Fusion is especially relevant because the WPC+WPI blend contains more residual lactose and fat than pure WPI, making DigeZyme® a more impactful digestive support in this product than in an isolated WPI. The lactase in DigeZyme® eliminates residual lactose from WPC, making Whey-Pro Fusion suitable for people with partial lactose intolerance who do not tolerate conventional WPC.
Hydrolysed collagen as a stabiliser: the structural and joint differential of Whey-Pro Fusion:
The use of hydrolysed collagen as a stabiliser (instead of purely synthetic stabilisers in other products) is a subtle but relevant formulation differential of Whey-Pro Fusion. Hydrolysed collagen improves the texture and viscosity of the shake (gelling properties of collagen peptides) and adds collagen amino acids (glycine, proline, hydroxyproline) to the supplement's profile – which are precisely the amino acids underrepresented in WPC and WPI but essential for the synthesis of collagen in tendons and ligaments. For athletes with joint recovery needs, this addition is a "hidden" benefit of Whey-Pro Fusion.
Cold Temperature Process: maximum preservation of bioactive fractions:
The "Cold Temperature Process" statement on the packaging confirms that both WPC and WPI have been processed at temperatures that preserve heat-labile proteins – especially lactoferrin (denatured above 72°C, the standard pasteurisation temperature) and immunoglobulins. The lactoferrin in CFM® WPI has antimicrobial, antiviral, and immunomodulatory properties that are completely destroyed by high-temperature processing. The combination of Cold Temperature Process + CFM® ensures that Whey-Pro Fusion preserves the maximum immune and biological value of whey proteins.
Splenda® (sucralose): the premium aspartame-free sweetener:
Whey-Pro Fusion is sweetened with Splenda® (sucralose from McNeil Nutritionals) + acesulfame-K, with no aspartame – as stated on the packaging ("Aspartame Free"). Splenda® is the sweetener with the highest sensory quality (taste closer to sugar, without residual bitterness) and highest thermal stability on the market, resulting in the "creamy and delicate long-term taste" described on the packaging. The exceptional palatability of Whey-Pro Fusion is one of its biggest commercial differentials – especially in the 4kg package, where adherence to taste over ~114 servings is critical.
Uses
Recommended dose: Mix 35g (1 full scoop) with 200 to 300ml of cold water or skimmed milk. Take 1 to 3 doses per day according to protein needs. For post-workout recovery, consume within the first 30 minutes after training. Whey-Pro Fusion can also be consumed for breakfast, between meals, or before bed. 4 kg = ~114 servings of 35g.
