Myprotein Impact Whey Protein Golden Syrup

Common questions

Is Myprotein Impact Whey Protein Golden Syrup healthy?

Myprotein Impact Whey Protein Golden Syrup scores 78/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This protein powder primarily consists of high-quality whey protein concentrate, which is beneficial for muscle growth and repair.

How processed is Myprotein Impact Whey Protein Golden Syrup?

Myprotein Impact Whey Protein Golden Syrup is NOVA Group 3: Processed Foods.

Which ingredients drive Myprotein Impact Whey Protein Golden Syrup's score?

In Scout's ingredient-by-ingredient analysis, Whey Protein Concentrate counts in its favor; Soy Lecithin, Sucralose are flagged as ingredients of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Myprotein Impact Whey Protein Golden Syrup

MYPROTEIN
78 Good

Analysis updated July 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 2
Owned by The Hut Group
Category Protein Powders
Summary

This protein powder primarily consists of high-quality whey protein concentrate, which is beneficial for muscle growth and repair. However, the inclusion of sucralose as an artificial sweetener and soy lecithin as an emulsifier introduces some concerns regarding potential health effects and processing. While these additives are not as detrimental as those found in more heavily processed products, they do slightly detract from the overall formulation quality.

Key ingredients 4

Whey Protein Concentrate
Good

Whey protein concentrate is a high-quality animal-based protein source with a rich amino acid profile. It is minimally processed and provides essential nutrients for muscle growth and repair. Compared to plant-based proteins, it offers superior bioavailability and absorption.

Benefits

Rich in essential amino acids, it supports muscle synthesis and recovery.

See more about Whey Protein Concentrate →
Flavouring
Neutral

Flavouring is a broad term that can include natural or artificial components to enhance taste. Without specific details, it is difficult to assess its quality or health impact. Generally, flavourings are used in small amounts and do not significantly affect nutritional value.

Risks

Potential for artificial components if not specified as natural.

Benefits

Enhances the taste of the product, making it more palatable.

Soy Lecithin
Bad

Soy lecithin is used as an emulsifier and is derived from soybeans, which may be genetically modified. It is a processed ingredient that can contain trace amounts of solvents used during extraction. While not as harmful as seed oils, it is less desirable due to potential allergenicity and processing concerns.

Risks

May cause allergic reactions in individuals sensitive to soy and could contain residues from processing.

Benefits

Helps improve texture and mixability of the product.

See more about Soy Lecithin →
Sucralose
Bad

Sucralose is an artificial sweetener that provides sweetness without calories. It is chemically altered and may affect gut health and insulin response in some individuals. While it is FDA-approved, its long-term health effects are still debated.

Risks

May disrupt gut microbiota and potentially alter glucose metabolism.

Benefits

Provides sweetness without adding calories, which can be beneficial for weight management.

See more about Sucralose →

Processing

Group 3 · Processed

Processed Foods

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