Organic Proteins

The base of Schalk Mühle’s organic proteins is made from pumpkin seeds, sunflower seeds, flaxseed and hemp seeds, all sourced 100% from Austria – locally and fairly. They are a sustainable alternative to pea, soy and rice proteins.

All our proteins are 100% organic, 100% vegan and contain up to 69% protein. We keep them as natural as possible: no flavourings, no additives, no added sugar and no sweeteners.

That depends entirely on your preferences:

Raw protein powder – for anyone who values pure, natural ingredients and wants to use their protein however they like.

Protein mixes – ideal if you’re looking for balanced flavour and a straightforward way to get your protein.

Next Level Protein Mixes – the right choice for anyone who appreciates innovative recipes and special ingredients.

Grass & fruit powders – perfect for adding natural plant power to your everyday diet.

That way you’ll easily find the product that best suits your needs.

Yes. All Schalk Mühle organic proteins are 100% vegan and certified with the Vegane Gesellschaft label. They are made exclusively from plant-based raw materials such as pumpkin seeds, sunflower seeds, flaxseed and hemp seeds, and contain no animal ingredients.

Our organic proteins and organic protein mixes contain no gluten-containing ingredients. They are made from local seeds such as pumpkin seeds, sunflower seeds, flaxseed and hemp hearts, along with natural ingredients like freeze-dried berries or vanilla.

No gluten-containing raw materials are processed in our production facility either. However, because we work with minimally processed ingredients and source our raw materials from various farmers across Austria – some of whom also grow gluten-containing crops – we cannot entirely rule out traces from cross-contamination.

Yes, our organic proteins work very well for baking. You can replace part of the flour in bread, cakes, muffins, pancakes or biscuits with protein powder to increase the protein content of your baked goods.

Since our proteins are very natural and contain no additives, we recommend starting by replacing around 10–20% of the flour. That keeps the texture and the baking result at their best.