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REPP Sports Whey + Premium Protein Blend 4lb

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REPP Whey + Premium Protein 4lb

Repp Sports Whey+ Premium Protein is a unique 3 protein blend that provides both fast and slow digesting protein to feed your sore muscles and deliver nourishment to them. Whey+ comes in four delicious gourmet flavors Choco-Hoo, Funnel Cake, Tropic O's and Vanilla Waffle Cone. Pick-up a tub today!

REPP Whey + Premium Protein Highlights

  • Amazing Gourmet Flavors
  • 3 Protein Blend
  • Premium Protein Complex
  • Fast and Slow Digesting Proteins
  • 21 Grams Protein Per Serving
  • Only 130 Calories

Repp Sports Whey+ Flavors

  • Choco-Hoo
  • Funnel Cake
  • Tropic O's
  • Vanilla Waffle Cone


Before Workout: 

Create an ideal environment for protein synthesis by mixing 1 scoop with 6-12 ounces of water before your workout. 

After Workout:

Encourage recovery after your workout by mixing 1 scoop

Repp Sports Whey+ Premium Protein Supplement Facts

Serving Size: 1 Scoop (32g)

Servings Per Container: 56

Calories 130

Total Fat 2.5g

Saturated Fat 1.5g

Trans Fat 0g

Cholesterol 55mg

Sodium 180mg

Potassium 200mg

Total Carbohydrate 6g

Dietary Fiber 0g

Sugars 5g

Protein 21g

Ingredients: Whey Protein Blend, alkalized cocoa powder, natural and artificial flavors, soy lecithin. 


 Not for use by individuals under the age of 18 years. Do not use if you are pregnant or nursing. Individuals who consume caffeine with this product may experience serious adverse health effects. Individuals who are sensitive to the effects of caffeine should consult a licensed healthcare professional before consuming this product.


Reidy PT, Walker DK, Dickinson JM, et al. Protein blend ingestion following resistance exercise promotes human muscle protein synthesis. J Nutr. 2013;143(4):410–416. doi:10.3945/jn.112.168021

Revel A, Jarzaguet M, Peyron MA, et al. At same leucine intake, a whey/plant protein blend is not as effective as whey to initiate a transient post prandial muscle anabolic response during a catabolic state in mini pigs. PLoS One. 2017;12(10):e0186204. Published 2017 Oct 18. doi:10.1371/journal.pone.0186204