Engineered Protein - NiHPRO® is BUILDING the new Frontier
Most protein powders fall into two camps. You get whey protein, which works well but causes stomach issues for many people. Or you get plant protein, which is easier to digest but doesn't build muscle as effectively. What if there was a third option that gave you the best of both worlds?
NiHPRO® is what we are calling "engineered protein."
It's not just another plant blend. Instead, it's built from the ground up to closely match whey's muscle-building properties while being gentler on your digestive system. This isn't marketing hype - it's backed by gold-standard research that shows you will absorb more per gram than a traditional Whey or Vegan protein.
Let's explore why we're so excited to bring this breakthrough protein technology into the Strom range.
NiHPRO® is what we are calling "engineered protein."
It's not just another plant blend. Instead, it's built from the ground up to closely match whey's muscle-building properties while being gentler on your digestive system. This isn't marketing hype - it's backed by gold-standard research that shows you will absorb more per gram than a traditional Whey or Vegan protein.
Let's explore why we're so excited to bring this breakthrough protein technology into the Strom range.
QUICK FACTS
- • Main benefit: May help build muscle as effectively as whey while being easier to digest
• Research backing: DIAAS score of 1.16 - higher than whey protein isolate (1.09) and all plant proteins
• Best for: Athletes who want maximum muscle growth without digestive issues
• Dosage: to contribute toward a minimum of 1.4-2.0g high quality protein per kg of body weight (based on ISSN recommendations)
THE SCIENCE / HOW NiHPRO® WORKS
Traditional protein powders use whole proteins from single sources. NiHPRO® is made differently.
Manufacturing starts with pea protein, rice protein, and individual essential amino acids. These get "wet blended" together, then broken down through hydrolysis - a process that splits proteins into smaller pieces. Only once broken down can they be rebuilt into completely new protein structures.
This process creates what's called technical branching. The new proteins have an amino acid profile that closely matches whey protein, but with better digestibility. It's like taking the blueprint of whey and rebuilding it with different source materials, to be more specific to our goals.
Very important is the leucine content. Leucine is a branched-chain amino acid (BCAA) that directly triggers muscle protein synthesis through the mTORC1 pathway - your body's main muscle-building switch. NiHPRO® contains 9g of leucine per 100g of powder, close to whey's 10g muscle-building potential. However when we apply the improved digestion to that 9g, we can expect a meaningfully equivalent or greater outcome. The same principle applied to all our other key amino acids results in a net advantage. See the figure chart below to compare the amino acid profiles of Whey, Soy, and NiHPRO®.
Third party research published by the Institute of Food Science Research (CIAL) in Madrid, Spain, used the DIAAS scoring system - the gold standard for measuring protein quality. This system measures how well your small intestine actually absorbs amino acids, not just what goes in your mouth. NiHPRO® scores 1.17, compare to Whey concentrate at 0.97 and Whey isolate at 1.09
Manufacturing starts with pea protein, rice protein, and individual essential amino acids. These get "wet blended" together, then broken down through hydrolysis - a process that splits proteins into smaller pieces. Only once broken down can they be rebuilt into completely new protein structures.
This process creates what's called technical branching. The new proteins have an amino acid profile that closely matches whey protein, but with better digestibility. It's like taking the blueprint of whey and rebuilding it with different source materials, to be more specific to our goals.
Very important is the leucine content. Leucine is a branched-chain amino acid (BCAA) that directly triggers muscle protein synthesis through the mTORC1 pathway - your body's main muscle-building switch. NiHPRO® contains 9g of leucine per 100g of powder, close to whey's 10g muscle-building potential. However when we apply the improved digestion to that 9g, we can expect a meaningfully equivalent or greater outcome. The same principle applied to all our other key amino acids results in a net advantage. See the figure chart below to compare the amino acid profiles of Whey, Soy, and NiHPRO®.
Third party research published by the Institute of Food Science Research (CIAL) in Madrid, Spain, used the DIAAS scoring system - the gold standard for measuring protein quality. This system measures how well your small intestine actually absorbs amino acids, not just what goes in your mouth. NiHPRO® scores 1.17, compare to Whey concentrate at 0.97 and Whey isolate at 1.09
Primary Protein Sources:
• Pea protein - Provides essential amino acids and plant-based foundation
• Rice protein - Complements pea protein's amino acid profile
• Individual essential amino acids - Added to perfect the final amino acid balance
• Pea protein - Provides essential amino acids and plant-based foundation
• Rice protein - Complements pea protein's amino acid profile
• Individual essential amino acids - Added to perfect the final amino acid balance
Athlete specific highlights:
• Leucine (9g per 100g) - Triggers muscle protein synthesis through mTORC1 activation
• Arginine (6.8g per 100g) - over 3x higher than whey protein, may help support blood flow and nutrient delivery
Manufacturing Process:
The specific ratios and hydrolysis process create a protein that maintains 84.5-85% purity while being significantly more digestible than traditional plant proteins.
• Leucine (9g per 100g) - Triggers muscle protein synthesis through mTORC1 activation
• Arginine (6.8g per 100g) - over 3x higher than whey protein, may help support blood flow and nutrient delivery
Manufacturing Process:
- Wet blending - Combines ingredients at molecular level
- Hydrolysis - Breaks proteins into smaller, more digestible pieces
- Protein rebuilding - Creates new protein structures optimized for absorption
The specific ratios and hydrolysis process create a protein that maintains 84.5-85% purity while being significantly more digestible than traditional plant proteins.
ADVANCED DIGESTIBILITY
NiHPRO® uses the INFOGEST model for testing - an internationally recognized system that recreates human digestion in the lab. This method adds artificial digestive enzymes in the same sequence your stomach and intestines would use them.
The **DIAAS score of 1.16** puts NiHPRO® ahead of whey protein isolate (1.09), whey concentrate (0.97), and soy protein isolate (0.91). This score measures how much of each amino acid your small intestine actually absorbs, not just what you consume.
Research shows: The Institute of Food Science Research (CIAL) in Madrid conducted third-party testing, confirming that NiHPRO® delivers superior amino acid absorption compared to traditional protein sources.
The **DIAAS score of 1.16** puts NiHPRO® ahead of whey protein isolate (1.09), whey concentrate (0.97), and soy protein isolate (0.91). This score measures how much of each amino acid your small intestine actually absorbs, not just what you consume.
Research shows: The Institute of Food Science Research (CIAL) in Madrid conducted third-party testing, confirming that NiHPRO® delivers superior amino acid absorption compared to traditional protein sources.
NiHPRO® is FODMAP-FREE
FODMAPs are short-chain carbohydrates that cause digestive problems in many people. These compounds trigger gas, bloating, diarrhea, and discomfort because they're poorly absorbed in the small intestine.
Traditional dairy and plant proteins often contain residual FODMAPs. Whey concentrates and soy isolates are common culprits. NiHPRO® is certified 100% FODMAP-free, which may explain why many people who struggle with other proteins find it easier to digest.
Common FODMAP-related issues that NiHPRO® may help avoid:
• Bloating after protein shakes
• Loose stool or digestive upset
• Skin irritation or joint discomfort linked to digestive inflammation
Traditional dairy and plant proteins often contain residual FODMAPs. Whey concentrates and soy isolates are common culprits. NiHPRO® is certified 100% FODMAP-free, which may explain why many people who struggle with other proteins find it easier to digest.
Common FODMAP-related issues that NiHPRO® may help avoid:
• Bloating after protein shakes
• Loose stool or digestive upset
• Skin irritation or joint discomfort linked to digestive inflammation
FREE FROM THE 24 MAJOR ALLERGENS
NiHPRO® is free from all 24 major allergens, including lactose, dairy, soy, and gluten.
The NiHPRO® manufacturing facility itself is completely allergen-free with none of the offending materials on site.
⚠️ Important: While NiHPRO® is allergen-free, Strom Sports final products are manufactured in facilities that also handle various allergen ingredients for other products in the Strom range. People with severe allergies should consider this cross-contamination risk.
The NiHPRO® manufacturing facility itself is completely allergen-free with none of the offending materials on site.
⚠️ Important: While NiHPRO® is allergen-free, Strom Sports final products are manufactured in facilities that also handle various allergen ingredients for other products in the Strom range. People with severe allergies should consider this cross-contamination risk.
SUPERIOR FLAVOUR & MOUTHFEEL
Plant proteins have a bad reputation for taste. Most pea and rice proteins are bitter, chalky, or have strange aftertastes. NiHPRO® solves this problem through its engineering process.
The breakdown and rebuilding process changes both the structure and flavor profile of the proteins. When proteins are broken down and rebuilt, they create different textures and reduce the bitterness that comes from traditional plant sources. Eliminating many of the compounds that make plant proteins taste "green" or earthy, creating a cleaner flavor foundation.
While NiHPRO® may not taste quite as good as premium whey proteins, it's significantly better than standard plant options. The first Strom Sports release uses White Chocolate Caramel flavoring, designed to complement the improved protein base.
The breakdown and rebuilding process changes both the structure and flavor profile of the proteins. When proteins are broken down and rebuilt, they create different textures and reduce the bitterness that comes from traditional plant sources. Eliminating many of the compounds that make plant proteins taste "green" or earthy, creating a cleaner flavor foundation.
While NiHPRO® may not taste quite as good as premium whey proteins, it's significantly better than standard plant options. The first Strom Sports release uses White Chocolate Caramel flavoring, designed to complement the improved protein base.
WHAT MAKES NiHPRO® AN ISOLATE?
Hydrolysis is already used in many whey protein isolates, especially clear whey products. The process uses enzymes to break long protein chains into smaller peptides and amino acids, essentially starting your digestion before you even drink it. This breakdown improves absorption and bioavailability, but it comes with a trade-off. Adding water molecules during hydrolysis increases the total weight, which reduces protein percentage.
Here's how it works:
NiHPRO® follows the same pattern. It starts at 87-90% purity before hydrolysis and maintains 84.5-85% after the process. This is still classified as an isolate because of its low fat, carbohydrate, and ash content - not just protein percentage.
Research shows: All hydrolyzed proteins experience this purity reduction, but the improved digestibility and absorption often outweigh the lower protein percentage on paper.
Here's how it works:
- Regular whey isolate starts at ~90% protein purity
- After hydrolysis, it drops to 83-85% protein content
- The amino acid content stays exactly the same
- Only the weight changes due to added water molecules
NiHPRO® follows the same pattern. It starts at 87-90% purity before hydrolysis and maintains 84.5-85% after the process. This is still classified as an isolate because of its low fat, carbohydrate, and ash content - not just protein percentage.
Research shows: All hydrolyzed proteins experience this purity reduction, but the improved digestibility and absorption often outweigh the lower protein percentage on paper.
NiHPRO® F.A.Q.
Q: Is NiHPRO® really better than whey protein for building muscle?
A: Research suggests it may be slightly superior, with a DIAAS score of 1.16 versus whey isolate's 1.09. This means your body can actually use more of the amino acids it provides, the practical difference is small - but for those who have optimised all the details the 1% benefits add up.
Q: Why does hydrolyzed protein have lower protein percentage by weight?
A: Hydrolysis adds water molecules during the breakdown process, increasing total weight while keeping amino acid content the same. This is normal for all hydrolyzed proteins - even whey isolates drop from 90% to 83-85% purity after hydrolysis.
Q: Will this work if I'm sensitive to other plant proteins?
A: Many people who struggle with pea or rice protein find NiHPRO® easier to digest because the hydrolysis process breaks down compounds that typically cause digestive issues. The FODMAP-free certification also helps reduce bloating and discomfort.
Q: How does the arginine content actually benefit athletes?
A: Arginine may help support blood flow and nutrient delivery to muscles, particularly during intense training periods when your body's natural production might not meet demands. The 6.8g per 100g (versus 2g in whey) could complement other nitric oxide support strategies.
Q: Is the higher cost worth it compared to regular plant proteins?
A: The engineering process and third-party testing do increase costs, but you're getting verified protein quality that matches or exceeds whey. For athletes prioritizing both performance and digestive health, the investment will be worthwhile.
A: Research suggests it may be slightly superior, with a DIAAS score of 1.16 versus whey isolate's 1.09. This means your body can actually use more of the amino acids it provides, the practical difference is small - but for those who have optimised all the details the 1% benefits add up.
Q: Why does hydrolyzed protein have lower protein percentage by weight?
A: Hydrolysis adds water molecules during the breakdown process, increasing total weight while keeping amino acid content the same. This is normal for all hydrolyzed proteins - even whey isolates drop from 90% to 83-85% purity after hydrolysis.
Q: Will this work if I'm sensitive to other plant proteins?
A: Many people who struggle with pea or rice protein find NiHPRO® easier to digest because the hydrolysis process breaks down compounds that typically cause digestive issues. The FODMAP-free certification also helps reduce bloating and discomfort.
Q: How does the arginine content actually benefit athletes?
A: Arginine may help support blood flow and nutrient delivery to muscles, particularly during intense training periods when your body's natural production might not meet demands. The 6.8g per 100g (versus 2g in whey) could complement other nitric oxide support strategies.
Q: Is the higher cost worth it compared to regular plant proteins?
A: The engineering process and third-party testing do increase costs, but you're getting verified protein quality that matches or exceeds whey. For athletes prioritizing both performance and digestive health, the investment will be worthwhile.
REFERENCE MATERIAL
[1] "Position Stand: Protein and Exercise" - International Society of Sports Nutrition (2017)
[2] "Protein Quality as Determined by the Digestible Indispensable Amino Acid Score" - Food and Agriculture Organization (2016)
[3] "International Network Focused on Food Digestion Model Protocol" - INFOGEST Consortium (2014)
[4] "Research progress in the role and mechanism of Leucine in regulating animal growth and development" - Frontiers (2023)
[5] "Comparative DIAAS Analysis: NiHPRO® vs Whey and Plant Proteins" - Institute of Food Science Research (CIAL) (2024)
NiHPRO® Protein Isolate represents a new category of engineered proteins designed to combine the muscle-building effectiveness of whey with the digestive advantages of optimized plant-based nutrition. Available in White Chocolate Caramel flavor as part of the Strom Sports nutrition range.
[2] "Protein Quality as Determined by the Digestible Indispensable Amino Acid Score" - Food and Agriculture Organization (2016)
[3] "International Network Focused on Food Digestion Model Protocol" - INFOGEST Consortium (2014)
[4] "Research progress in the role and mechanism of Leucine in regulating animal growth and development" - Frontiers (2023)
[5] "Comparative DIAAS Analysis: NiHPRO® vs Whey and Plant Proteins" - Institute of Food Science Research (CIAL) (2024)
NiHPRO® Protein Isolate represents a new category of engineered proteins designed to combine the muscle-building effectiveness of whey with the digestive advantages of optimized plant-based nutrition. Available in White Chocolate Caramel flavor as part of the Strom Sports nutrition range.