A common question in-store is: “I’d like to start taking a protein powder—what should I be looking for?” Whether you’re supporting training goals, recovering from illness, managing appetite or simply trying to meet your daily requirements, a well-chosen protein powder can be a practical and versatile addition to your daily routine. With options ranging from whey to plant-based, concentrate to isolate, understanding the differences can help you choose what suits you best.

Whey or plant-based?

Whey protein, derived from dairy, is a widely used and well-supported option in both sports and clinical nutrition. It’s well absorbed, contains all nine essential amino acids, and is particularly rich in leucine—an important trigger for muscle protein synthesis. For those who tolerate dairy, whey remains a reliable and effective option.

Plant-based proteins—such as pea, rice, hemp or blended combinations—are a suitable alternative for vegetarians, vegans or those avoiding dairy. While whey generally has higher bioavailability and scores better on protein quality measures, some people find certain plant-based options easier to digest—particularly if managing lactose intolerance or a dairy protein sensitivity. Others simply prefer the flavour, texture or alignment with their dietary preferences.

Concentrate or isolate?

These terms refer to the level of processing. A protein concentrate generally contains around 70–80% protein by weight, with the rest made up of naturally occurring carbohydrates, fats and other compounds. An isolate is more highly filtered, resulting in a product with 90% protein or more.

In whey-based powders, isolates are typically lower in lactose and may be preferable for those with intolerance or those wanting a leaner product. In plant-based powders, isolates are less common, but the same principle applies—there’s less of the original plant matrix and a higher percentage of pure protein. Isolates also tend to be more expensive, and for most people, the difference in benefit is modest. Both forms can be effective—the right choice often comes down to digestion, taste and budget.

Taste, texture and tolerability

Protein powders vary quite a bit in flavour, sweetness and mouthfeel. Some people find concentrates gentler on digestion due to their more intact nutrient profile, while others prefer isolates for their lighter texture. Whey isolates, being more refined and lower in lactose, may suit those with sensitivities or those looking for something a bit lighter. With plant-based proteins, blends vary widely—so it’s worth trying a few to find one that suits your taste and digestion.

What about sweeteners and additives?

Many protein powders—both whey and plant-based—contain added flavours, natural sweeteners or thickening agents to improve taste and texture. This isn’t necessarily a downside, especially in well-formulated products, but if you’re sensitive to certain ingredients or just prefer a more neutral base, it’s worth checking the label. If that’s something you’re concerned about, look for powders with minimal added ingredients—and if there are a few, take a moment to understand why they’re included. That context can sometimes make you feel more comfortable about what you’re taking. Natural sweeteners like stevia, monk fruit and thaumatin are common, but taste and tolerance are highly individual.

The bottom line

The best protein powder is one that suits your digestion, preferences and lifestyle—and one that you actually like taking. Both whey and plant-based options can be effective, and the choice between concentrate and isolate often comes down to practicalities like taste, tolerance and budget—not performance alone.

We’re always happy to talk through the options in-store, and if you’d like more tailored guidance, you’re welcome to book a consultation at www.viveclinic.com.au

Article written by
Peter Christinson
BHSc (Nutritional and Dietetic Medicine)
Retail and Clinic Manager