Your bodies unique ability to process and “use” the protein you consume. Accounting for the absorption rate and digestion rate of a given product or food. Genepro Gen3 is up to 99.9% useable by the body. Useability combined digestibility and bioavailability to determine what is used by your body.

Genepro starts off with cleanest of Whey Protein Isolate (WPI). This WPI is derived from sweet dairy whey using cold Micro-filtration and Ultra-filtration membrane technologies; arguably the best technology known to retain and preserve the many biological benefits whey proteins have to offer, meaning you get more nutritional proteins per serving in its purest form; free of fillers, sugar, or other unnatural ingredients. Our farms that house our grass-fed cattle that supply our milk are located on the same property as our filtration operations. Super clean and same day processing allow for less opportunities for any impurities to reside in the base milk. Cleaner in – even cleaner out!

We have partnered with Nutra Ingredients start up of the year, Plasma Nutrition, Inc. They take our amazing, micronized, base WPI protein and put it through their patented Plasma Treatment process. They have licensed this incredible scientific breakthrough to us here at Genepro Protein, Inc. This process increases bioavailability by 123% and reduces stomach discomfort by 46%. This is backed by not one, not two but 7 human clinical trials over a 5 year span. They also have 8 more pre-clinical trials in the works!! Proven more bioavailable than Whey Protein Isolate Taste neutral – unlike some processes and enzymes that can leave your products bitter and acidic, Genepro doesn’t alter your taste profile.

In a world flooded with misinformation, the future of health and nutrition will be built on meaningful, tangible results. At Genepro Protein, we believe the best innovation comes from an uncompromising commitment to science and high-quality research. Here you’ll find details of each ingredient and each step in the process in making Genepro Generation 3 as well as a list of our completed and upcoming. Reach out to us to learn more about how GENEPRO Generation3 plasmas treated WPI validated efficacy can help you do more.

Membrane technology The principle of micro filtration and ultra-filtration is physical separation. The extent to which dissolved solids, turbidity and microorganisms are removed is determined by the size of the pores in the membranes. Substances that are larger than the pores in the membranes are fully removed. Substances that are smaller than the pores of the membranes are partially removed, depending on the construction of a refuse layer on the membrane.

which remove dissolved solids and other substances from water to a lesser extent than nano filtration and Reverse Osmosis.

The typical particle size used for microfiltration ranges from about 0.1 to 10 μm. In terms of approximate molecular weight these membranes can separate macromolecules of molecular weights generally less than 100,000 g/mol. The filters used in the microfiltration process are specially designed to prevent particles such as sediment, algae, protozoa or large bacteria from passing through a specially designed filter.

More microscopic, atomic or ionic materials such as water (H2O), monovalent species such as Sodium (Na+) or Chloride (Cl−) ions, dissolved or natural organic matter, and small colloids and viruses will still be able to pass through the filter. The suspended liquid is passed through at a relatively high velocity of around 1–3 m/s and at low to moderate pressures (around 100-400 kPa) parallel or tangential to the semi-permeable membrane in a sheet or tubular form. A pump is commonly fitted onto the processing equipment to allow the liquid to pass through the membrane filter.

There are also two pump configurations, either pressure driven or vacuum. A differential or regular pressure gauge is commonly attached to measure the pressure drop between the outlet and inlet streams. See Figure 1 for a general setup. The most abundant use of microfiltration membranes are in the water, beverage and bio-processing industries (see below). The exit process stream after treatment using a micro-filter has a recovery rate which generally ranges to about 90-98 %. Another crucial application of MF membranes lies in the cold sterilization of beverages and pharmaceuticals.

Historically, heat was used to sterilize refreshments such as juice, wine and beer in particular, however a palatable loss in flavor was clearly evident upon heating. Similarly, pharmaceuticals have been shown to lose their effectiveness upon heat addition. MF membranes are employed in these industries as a method to remove bacteria and other undesired suspensions from liquids, a procedure termed as 'cold sterilization', which negates the use of heat. Aside from the above applications, MF membranes have found dynamic use in major areas within the dairy industry, particularly for milk and whey processing. The MF membranes aid in the removal of bacteria and the associated spores from milk, by rejecting the harmful species from passing through.

This is also a precursor for pasteurization, allowing for an extended shelf-life of the product. However, the most promising technique for MF membranes in this field pertains to the separation of casein from whey proteins (i.e. serum milk proteins). This results in two product streams both of which are highly relied on by consumers; a casein-rich concentrate stream used for cheese making, and a whey/serum protein stream which is further processed (using ultrafiltration) to make whey protein concentrate. The whey protein stream undergoes further filtration to remove fat in order to achieve higher protein content in the final WPC (Whey Protein Concentrate) and WPI (Whey Protein Isolate) powders.

is a variety of membrane filtration in which forces like pressure or concentration gradients lead to a separation through a semipermeable membrane. Suspended solids and solutes of high molecular weight are retained in the so-called retentate, while water and low molecular weight solutes pass through the membrane in the permeate (filtrate).

This separation process is used in industry and research for purifying and concentrating macromolecular (103 - 106 Da) solutions, especially protein solutions. Ultrafiltration is not fundamentally different from microfiltration. Both of these separate based on size exclusion or particle capture. It is fundamentally different from membrane gas separation, which separate based on different amounts of absorption and different rates of diffusion.

Ultrafiltration membranes are defined by the molecular weight cut-off (MWCO) of the membrane used. Ultrafiltration is applied in cross-flow or dead-end mode. Industries such as chemical and pharmaceutical manufacturing, food and beverage processing, and wastewater treatment, employ ultrafiltration in order to recycle flow or add value to later products. Blood dialysis also utilizes ultrafiltration. Protein Concentration: UF is used extensively in the dairy industry; particularly in the processing of cheese whey to obtain whey protein concentrate (WPC) and lactose-rich permeate. In a single stage, a UF process is able to concentrate the whey 10–30 times the feed.

The original alternative to membrane filtration of whey was using steam heating followed by drum drying or spray drying. The product of these methods had limited applications due to its granulated texture and insolubility. Existing methods also had inconsistent product composition, high capital and operating costs and due to the excessive heat used in drying would often denature some of the proteins.[6] Compared to traditional methods, UF processes used for this application: Are more energy efficient Have consistent product quality, 89-99% protein product depending on operating conditions do not denature proteins as they use moderate operating conditions.

The potential for fouling is widely discussed, being identified as a significant contributor to decline in productivity. Cheese whey contains high concentrations of calcium phosphate which can potentially lead to scale deposits on the membrane surface. As a result, substantial pretreatment must be implemented to balance pH and temperature of the feed to maintain solubility of calcium salts. A selectively permeable membrane can be mounted in a centrifuge tube. The buffer is forced through the membrane by centrifugation, leaving the protein in the upper chamber. Other applications Filtration of effluent from paper pulp mill Cheese manufacture, see ultrafiltered milk Removal of some bacterias from milk Process and waste water treatment Enzyme recovery Fruit juice concentration and clarification Dialysis and other blood treatments Desalting and solvent-exchange of proteins (via diafiltration) Laboratory grade manufacturing Radiocarbon dating of bone collagen.

Recent developments in protein processing have identified plasma surface-modification (PSM) as a new and interesting protein treatment. Plasma is a gas that has been charged with electrons in both the negative and positive state and as such is characterized by both high conductivity as well as high internal energy. Plasma treatment is said to be initiated when plasma ions come in contact with a particular surface. As such PSM is a process whereby plasma is applied to the surface of a material in order to alter its chemical properties, such as surface area and hydrophilicity. Briefly, plasma treatment is performed in a vacuum chamber with controllable pressure and temperature. Different processed gases may be used during plasma treatment, including atmospheric plasma, generated by using processed atmospheric air. Ultimately, PSM enables selective alterations of protein structure with granular control by altering the reaction parameters of the plasma exposure.

All proteins significantly elevated EAAs, and BCAAs from basal levels. However, we conclude that the consumption of the treated proteins significantly raises blood levels of EAAs, and BCAAs to a greater extent across multiple dairy, vegan, and isolated BCAA conditions. Moreover, atmospheric plasma treatment of a vegan protein source makes its amino acid response similar to whey. Thus, protein supplementation that has undergone Ingredient Optimized®/Plasma Nutrition® atmospheric plasma treatment technology may be highly beneficial for improving the blood plasma amino acid response.