Muze Protein

Milk Chocolate with Protein (8 g) + Puffed Quinoa & Amaranth + Coconut Sugar 

Clean label - 100% honest ingredients, No dairy, No soy, No refined sugar, No sugar alcohols, No lecithin, No seed oils.

Cocoa is a natural ingredient obtained from the seeds of the cacao tree (Theobroma cacao), widely known for being the main component of chocolate. It naturally contains compounds called flavanols, which are plant-based antioxidants found especially in dark cocoa and minimally processed cacao products.

Whey protein is a high-quality protein naturally derived from milk during the cheese-making process. It is rich in essential amino acids, especially leucine, which plays an important role in muscle protein synthesis and recovery.

Cocoa butter is the natural fat extracted from cacao beans and is one of the main ingredients used in chocolate. It gives chocolate its smooth texture, creamy mouthfeel, and characteristic melting properties.

Coconut sugar is a natural sweetener obtained from the sap of coconut palm flowers. It is commonly used as an alternative to refined sugar and has a light caramel-like flavor.

Cocoa fiber, cocoa butter, whole milk powder, coconut sugar, puffed quinoa, puffed amaranth. CONTAINS: MILK.

• Cocoa fiber is an insoluble dietary fiber that acts as a prebiotic.

Cocoa: Cocoa flavanols have been studied for their potential role in supporting blood circulation, healthy blood pressure, insulin response, and overall cardiometabolic wellness. These potential benefits may vary depending on the amount consumed, the type of product, the actual flavanol content, and individual health characteristics. Supporting scientific papers:

• Effects of chocolate, cocoa, and flavan-3-ols on cardiovascular health: a systematic review and meta-analysis of randomized trials
• Cocoa and chocolate in human health and disease
• Effect of cocoa on blood pressure

Whey protein: Research has explored whey protein for its potential role in supporting muscle maintenance, strength, recovery, and overall protein intake, particularly when combined with resistance exercise or physical training. Its effects may vary depending on dosage, dietary habits, training status, age, and individual nutritional needs.

• Effects of whey protein supplementation on sarcopenia in older adults: a systematic review and meta-analysis
• A systematic review, meta-analysis and meta-regression of the effect of protein supplementation on resistance training-induced gains in muscle mass and strength
• Protein supplementation augments the adaptive response of skeletal muscle to resistance-type exercise training: a meta-analysis

Cocoa butter: Unlike many other saturated fats, cocoa butter contains a high amount of stearic acid, a type of fatty acid that has been studied for its potentially more neutral effect on cholesterol levels. Some research suggests that cocoa butter may have a lower impact on blood cholesterol compared to other saturated fats, although it should not be considered a heart-protective ingredient on its own. Its nutritional effects may vary depending on the overall diet, amount consumed, and product formulation. Supporting scientific papers:

• The effect of cocoa butter on serum cholesterol
• Individual fatty acid effects on plasma lipids and lipoproteins: human studies
• Effects of chocolate intake on oxidative stress and lipid metabolism

Coconut sugar: Unlike refined white sugar, coconut sugar naturally contains small amounts of minerals and plant compounds such as polyphenols. Some studies suggest it may produce a lower glycemic response compared to certain conventional sugars. However, it is still considered a source of free sugars, so its consumption should be balanced within an overall healthy diet. The nutritional impact may vary depending on the amount consumed, dietary habits, and individual metabolic conditions. Supporting scientific papers:

• Nutritional and functional properties of coconut palm sugar and related products
• Glycemic index of commonly consumed carbohydrate foods in the Philippines
• Palm sugar and palm syrup: composition, functional properties and applications