When it comes to sports nutrition, most athletes agree on two things:
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You need adequate protein to fuel recovery and performance.
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Whole foods are better than highly processed ones.
This creates a dilemma: protein powders are among the most popular and convenient supplements available—but they’re also some of the most processed.
So how processed are protein powders really? What are the benefits and drawbacks of that processing? And if you're trying to reduce processed food intake, what are your cleanest protein options?
What You’ll Learn in This Article
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How different protein powders (whey, plant, and egg) are made
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What isolates and hydrolysates actually are
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How processing affects absorption, performance, and gut health
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The role of additives and sweeteners in making proteins palatable
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The potential risks from chemical by-products of processing
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Why egg white protein isolate may be a better alternative
How Protein Powders Are Made
To understand the difference in protein powders, you need to understand where they come from and how they’re made. Different protein sources go through different extraction and processing techniques, which can affect not only purity and taste but also how your body digests and responds to them.
Plant Protein
Plant protein is often extracted from sources like peas, rice, hemp, or quinoa. The processing method is typically chemical-heavy and aims to isolate the protein from the rest of the plant matter.
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Usually extracted using solvents, enzymes, or chemicals
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Often blended from multiple sources to improve amino acid profile
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Spray dried and flavoured to mask bitterness
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Processing can affect digestibility and allergenicity
Whey Protein
Whey is a byproduct of the cheese-making process. After separating it from curds, it undergoes several heat and filtration steps before drying.
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Comes from pasteurized milk, fermented and cooked
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Filtered and dried into a powder
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Common allergens (like lactose) remain in many forms
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Tends to be bitter, requiring added sweeteners or flavourings
Egg Protein
Egg proteins—especially those made from egg whites—are less processed by comparison. The simplicity of the process helps preserve quality.
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Made by filtering and drying eggs or egg whites
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Minimal processing compared to whey or plant protein
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Naturally contains a complete amino acid profile
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Low in allergens and cholesterol when derived from whites only
For a closer look at the science behind egg protein, read what egg white protein isolate is and why athletes are switching to it.
How processed a protein powder is can also alter its flavor and how easily your body digests and reacts to it. For more on this, including information about the plant, whey and egg proteins listed above, check our article discussing why the source of your protein powder matters.
Understanding Secondary Processing: Concentrates, Isolates, and Hydrolysates
Beyond the original source, many proteins go through further processing to alter their purity and absorption rate. Here’s what the labels mean:
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Protein Concentrates: Base-level powders, usually ~70–80% protein.
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Protein Isolates: Further filtered to remove fats and carbs. Often 90%+ protein.
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Hydrolysates: Proteins broken into smaller peptides via enzymes for ultra-fast absorption.
These additional processes increase the speed of absorption, but they also increase bitterness and the need for additives. Fast isn’t always better—especially if you’re consuming protein outside of your post-training window.
The Effects of Processing on Absorption and Performance
Processing affects how your body digests and utilizes the protein. While fast absorption is useful after training, it’s not always necessary or beneficial in other contexts.
Absorption and Muscle Protein Synthesis
Research shows that protein consumed during or after training—regardless of type—can stimulate muscle protein synthesis (MPS).
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Whey hydrolysate has been shown to yield the highest MPS rate.
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That said, other studies show that total protein intake and timing matter more than absorption speed.
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Ultra-fast absorption also causes insulin spikes, which are helpful post-workout but not ideal at other times of day.
Gut Health and Digestive Sensitivity
Highly processed protein powders are often associated with gastrointestinal discomfort. This can be due to:
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Rapid absorption
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Additives and sweeteners
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The protein source itself (e.g., lactose in whey)
If you’ve ever experienced bloating or gas after a protein shake, the culprit may be how processed it is.
Fast-absorbing proteins, such as whey hydrolysates, are ideal for post-exercise recovery. However, slower-digesting and less processed options may be gentler on the gut and just as effective for supporting long-term muscle development and performance.
Additives: Why More Processing Means More Ingredients
Plant based and dairy-based protein powders become more bitter as they are processed. This means that sweetening agents and other flavor-masking additives are usually used to make them palatable. This has been the biggest challenge in the protein supplement market over the last 20 years.
Common Additives
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Sweeteners (e.g., stevia, monk fruit, sucralose)
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Flavouring agents (natural or artificial)
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Emulsifiers and gums (to improve texture and solubility)
Egg White Protein: A Cleaner, Better-Tasting Option
Egg proteins are typically less processed than plant and whey options, making them a great choice for athletes aiming to minimize additives. But they’ve had two major issues:
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They taste like egg, which doesn’t mix well in shakes
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They tend to foam up, making drinks resembling meringue
New egg white protein isolate technology is solving both problems. This innovative form:
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Produces a clean, neutral-tasting powder
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Digests at a real food rate—slower than whey hydrolysates but gentler on the gut
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Requires fewer additives to make it palatable
It’s a promising solution for athletes looking for a minimally processed, easy-to-digest protein powder that actually tastes good.
The By-products of Processing
Highly processed proteins can produce undesirable chemical by-products—especially when heat and solvents are involved.
These compounds include:
- Heterocyclic Aromatic Amines (HAAs): Carcinogenic compounds formed when proteins are damaged by heat
- Chloropropanols: Result from breakdown during manufacturing; linked to cancer in animal studies
- Nitrosamines: Found in processed meats and some dried or preserved foods
While the levels in protein powders are generally low, the Clean Label Project’s 2018 testing of 133 products found that all had detectable concentrations of heavy metals and other contaminants.
The more a protein powder is processed, the greater the likelihood of exposure to unwanted chemical by-products such as HAAs and chloropropanols. While the risks are generally low, choosing a minimally processed protein helps reduce these exposures and supports long-term health.
Key Takeaways
Here’s a quick summary of what to keep in mind when choosing a protein powder, especially if you're aiming for performance without unnecessary processing.
- More processed protein powders (like hydrolysates) absorb faster but require more additives and may irritate your gut
- Less processed options (like egg white protein isolate) are slower to absorb but easier to digest and cleaner nutritionally
- Additives and processing by-products are common in plant and dairy-based powders
- Choosing a minimally processed protein source can help you reduce chemical exposure and support long-term health—without sacrificing performance
If you’re looking for a clean, effective, and digestible protein, check out Blonyx Egg White Protein Isolate. It’s made from real eggs using minimal processing to give you the best of both worlds: performance support and real food nutrition.
If you learned something new from this article and are curious to know more, check out the Blonyx Blog or head to our growing list of weekly sports science research summaries where we help you further improve your athletic performance by keeping you up to date on the latest findings.
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