HOW TO READ A LABEL SERIES - Part 6: What is Amino Spiking?

Here's what flavouring has to do with amino spiking

Take a look at the medicinal ingredients list on your whey protein label. Does it list “natural flavours” right after whey concentrate or whey isolate?

For example:

Medicinal Ingredients: Whey Protein Isolate, Natural Flavours, [etc.]

That may seem harmless — but it could be a red flag for one (or both) of the following reasons:

1. Excess Flavouring

Ingredients are listed by weight, meaning the first ingredients make up the largest portion of the product.

So yes, whey protein should come first — that’s what you’re buying, after all. But if natural flavours come second or third, that likely means the product is overloaded with flavouring agents.

A high-quality protein doesn’t need that much. Good brands use the minimum effective dose of flavour — just enough for taste, which leaves enough room, per scoop, for the active ingredient - whey protein.

2. Amino Spiking (Yes, It’s a Thing)

Some companies hide cheap, individual amino acids under the label of “natural flavours” — and use this to artificially inflate the protein count on the label.

This allows them to include less actual whey (which is more expensive), and still show high protein numbers.

This practice is known as amino spiking.

You might think: “Well, who cares? I’m still getting the same amount of protein.”

But it’s not that simple.

Why It Matters

Whey protein isn’t just a protein source. It’s a functional food with unique benefits for immunity, gut health, and metabolism — all tied to the complete whey matrix.

When you reduce actual whey and swap it for isolated aminos, you lose those added benefits.

So, yes — amino spiking might help companies save money, but it shortchanges you, the consumer.

Takeaway:
Check the ingredient order. If “natural flavours” are listed right after whey — it’s worth asking: what are you really paying for?