The same groundnut with 85% of the fat pressed out, spray-dried into a powder that actually dissolves in cold water.
Roasted groundnut goes to a cold press, which separates the oil from the solids. The oil becomes Annadhara. The cake left behind is roughly 85% defatted, and it is that cake — not a separate crop — which becomes this powder.
Defatted peanut flour on its own will not dissolve properly in a cold drink; it settles. Spray-drying it produces a fine particle that disperses instead of sinking, which is the difference between a shake and a glass of grit.
Neither is better in the abstract. They suit different constraints.
| Arcelo peanut protein | Whey | |
|---|---|---|
| Source | Groundnut | Dairy |
| Suitable for vegans | Yes | No |
| Lactose | None | Present in most concentrates |
| Protein per 100g | 52 – 55g | Typically 70 – 80g |
| Fibre | Retained from the nut | Negligible |
| Flavour | Roasted peanut | Neutral to dairy |
It blends into cold water, milk or a smoothie without a shaker ball, and it holds up in oats, yoghurt, pancake batter and baking where whey tends to go rubbery.
Because it is genuinely peanut-flavoured rather than neutral, it works better alongside banana, cocoa, dates and coffee than it does in a fruit-forward blend.
Monk fruit, not sucrose or maltodextrin. That keeps added sugar at zero without the aftertaste that some high-intensity sweeteners leave, and it means the carbohydrate figure on the panel is coming from the peanut rather than from a bulking agent.
Each card groups its sizes together — pick the pack you want on the card itself.
High Protein
Sugar Free
Sugar Free
Sugar Free
Sugar Free
Sugar Free
48g Protein
40g Protein
55g ProteinFor total protein per scoop, whey is more concentrated — typically 70 to 80g per 100g against 52 to 55g here. Peanut protein wins on being plant-based, lactose-free and higher in fibre, and it is far easier to bake with. If you are not avoiding dairy and only care about grams per scoop, whey is the more efficient choice; most other considerations favour this.
Yes. It is spray-dried specifically so that it disperses rather than settling. Plain defatted peanut flour, which is a different product, does not.
The protein powders have no added sugar. They are sweetened with monk fruit, so the carbohydrate on the panel comes from the peanut itself rather than from added sugar or a bulking agent. The peanut butter powders are a different product and do carry added sugar — 9g per 100g in Classic and 18g in Chocolate, both printed on the pack.
Yes, and it behaves better than whey does. Whey tightens and goes rubbery under heat; peanut protein holds moisture and keeps a softer crumb. It works well in pancakes, muffins and energy balls.
Roasted peanut, because that is what it is. It is not a neutral base — it pairs well with cocoa, banana, dates and coffee, and less well with sharp fruit.
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