Is classic chocolate high protein milk shake Vegan?

The Ingredient Breakdown

To understand why this shake fails the vegan test, we need to look closely at the label. As a food scientist, I analyze the source of every additive to determine its origin. In the case of this classic chocolate shake, the red flags appear early in the ingredient list.

The primary ingredient is Ultrafiltered Skim Milk Blend. This is essentially concentrated dairy. While ultrafiltration removes some water and lactose to increase protein content, the source remains cow's milk. This makes the product inherently non-vegan and unsuitable for those with lactose intolerance, despite the presence of the Lactase Enzyme (which helps digest lactose).

Another critical ingredient is Vitamin D3. In the supplement industry, Vitamin D3 is most commonly synthesized from lanolin, which is the waxy substance extracted from sheep's wool. While there are vegan sources of Vitamin D (like D2 or lichen-derived D3), standard commercial products usually default to the lanolin version unless explicitly labeled otherwise.

Finally, we see Monk Fruit and Stevia Leaf (Reb M) used as sweeteners. While these are plant-based and excellent for keeping sugar content low, they cannot outweigh the dairy and animal-derived vitamin content. The chocolate flavor comes from Natural Flavor and Cocoa (processed with alkali), which are generally vegan, but the base of the shake remains dairy.

Nutritional Value

From a nutritional standpoint, this shake is designed for fitness enthusiasts looking to build muscle or recover after a workout. The Ultrafiltered Skim Milk Blend provides a concentrated dose of protein, likely offering 20g or more per serving, which is ideal for muscle synthesis.

However, consumers should be aware of the calorie density. Even with low-calorie sweeteners like monk fruit, the base milk product contributes to the overall caloric load. It fits well into a high-protein diet, but for those strictly counting calories for weight loss, it acts as a meal replacement rather than a light snack. The inclusion of Cellulose Gel and Salt Pectin helps maintain texture and viscosity without adding significant carbohydrates, which is a common technique in processed health foods.