Matt Morsia’s Myprotein Clear Whey Isolate Strawberry Laces

Right after a Rocket Pop Clear Whey Isolate 4th of July launch, Myprotein moves forward with their run of product and flavor launches. This time they’re running an athlete-based collaboration with an interesting new flavor. As opposed to the American-based MyproteinUS rocket pop protein, this one’s coming from the original UK branch of Myprotein, featuring Matt Morsia, the UK’s top fitness influencer!

Myprotein Clear Whey Isolate Matt Morsia Strawberry Laces

Time to lace up! The UK division of Myprotein has joined Matt Morsia to create a Strawberry Laces flavor of Clear Whey Isolate, and they’re selling it in the US too!

Thankfully, Myprotein’s letting this one out of Europe and into MyproteinUS, because it’s another unique Clear Whey Isolate flavor:

Matt Marsia’s Strawberry Laces Myprotein Clear Whey Isolate

It’s time to lace up! The former UK triple-jumper, who now boasts over a quarter of a billion YouTube views, is partnering with Myprotein for another limited-edition flavor of Clear Whey Isolate – Strawberry Laces!

This article introduces Matt Morsia to our American readers, and our tasting review will be below when published. We then get into the science of the hydrolyzed whey protein isolate that allows this protein to settle more clearly, allowing for thinner, juicier, and more exotic protein flavors. First, see our coupon-driven prices and sign up for MyproteinUS alerts so you see more coming:

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Who is Matt Morsia?

Matt Morsia

Meet Matt Morsia, UK-based Myprotein athlete and family man

Known as @mattdoesfitness, Matt Morsia is a former track and field athlete who competed at extremely high levels in the triple jump. He overcame an eating disorder that was brought on upon the competitive sport (wanting to be lighter to jump further), and is now an insanely popular fitness influencer with a massive YouTube presence and an app.

Morsia lives a relatively normal life though – with babies and family instead of the Ferraris and yacht parties that you often see from influencers of his stature. In his app, he provides solid training plans and diet tips that make sense. There’s a great article about Matt in The Sun where you can learn more about him.[1]

What are Strawberry Laces?

Strawberry Laces are a type of strawberry licorice candy that are made through extrusion devices and turned into long, thin strips of “rope” or laces. They’re generally 24-36″ long, should be soft when sold, and have a dull finish. Like most other licorice candies, they’ve historically come in two flavors, black and red, with red being a candy strawberry flavor.

With strawberry laces, people often combine them and twist them to make cool designs such as braids or even DNA strands, and then eat them in big chunks. Nothing’s stopping you from eating them one at a time either, though!

This flavor collab makes sense with a former track and field athlete who’s laced up more than a few times in his life.

The Rocket Pop Clear Whey Isolate Macros

Strawberry Laces

Are you patient enough to braid them and eat them huge bites? We’re usually not!

This one’s certainly cleaner than eating the actual strawberry laces:

  • Calories: 80
  • Protein: 20g
  • Carbohydrates: 1g
    • Sugars: 0g
  • Fat: 0g

A bit about Clear Whey Isolate

In their Clear Whey Isolate protein, Myprotein exclusively uses hydrolyzed whey protein isolate as the protein source, enabling it to settle translucently. Normal whey protein isolate goes through a filtration process that removes the majority of the carbs, fat, milk sugars (lactose), ash, and other impurities, leaving it at 90% protein by weight. Hydrolyzed whey protein isolate takes it a step further, as discussed below, but the science and amino acid profile of the product still applies — whey protein can significantly improve body composition and strength in both men and women when on a good diet and exercise regimen.[2-5]

But to get the whey isolate more clear, the protein gets a bit more “pre-processing” through a process known as hydrolysis.

Hydrolyzed whey protein isolate: faster-digesting protein

During hydrolysis, the whey protein isolate goes through an enzyme-driven process that “pre-digests” it, breaking the longer protein chains into shorter ones that are easier to digest and absorb.[6] It still has all nine essential amino acids, including leucine, the main activator of mTOR and muscle protein synthesis.

Myprotein Clear Whey Isolate Strawberry

The original strawberry flavor, sans licorice. A refreshing drink that’s great for post workout!

This process can help get the EAAs into your bloodstream faster, leading to a faster insulin response,[7] quicker glycogen reload,[8] and ultimately can lead to better recovery in athletes.[9]

The hydrolyzation process makes the end product mix thinner in water, and it actually settles clearly — or at least “translucently” as we like to say. This allows Myprotein to move away from thicker chocolate or vanilla style shakes, and move towards fruitier “juices” and “cocktails” that have become fun, especially when served ice cold.

To flavor and sweeten the hydrolyzed whey isolate, Myprotein uses the sucralose and acesulfame potassium (Ace-K), and adds their flavor system to make for a zero-sugar protein drink. We try not to call it a “protein shake” because it’s far lighter than that, and closer to an amino acid beverage!

We have more details and links in our Myprotein Clear Whey Isolate article.

All Clear Whey Isolate Flavors in Stock

Mike and Ike Myprotein Collab

Mike and Ike and Myprotein! The industry’s latest flavor collab is for Myprotein’s Clear Whey Isolate, and we hope there’s a lot more coming!

    Laces Out!

    This launch got the most attention in the UK, but we wanted to highlight it as well – especially since Myprotein’s been so great with strawberry flavoring and the product’s available in our affiliated MyproteinUS system.

    Myprotein

    Myprotein has a ton of supplements in Europe, and has brought many of them to the America shores at incredible deals!

    Recall that Myprotein recently collaborated with Mike and Ike to put out a fantastic Mike and Ike Strawberry flavor, and they had an incredible standard strawberry flavor on top of that. This marks the third strawberry in this product alone, so we’re hoping for a strong licorice component and a successful limited edition collab.

    On top of everything we’ve covered in our Myprotein news page, you can see the MyproteinUS bestsellers. Congrats to Matt and his family on the collab with Myprotein – it’s no small feat to join up with one of the world’s most trusted international supplement brands, and nothing seems to be stopping that success.

    Myprotein Clear Whey Isolate – Deals and Price Drop Alerts

    Get Price Alerts

    No spam, no scams.

    Disclosure: PricePlow relies on pricing from stores with which we have a business relationship. We work hard to keep pricing current, but you may find a better offer.

    Posts are sponsored in part by the retailers and/or brands listed on this page.

    About the Author: Mike Roberto

    Mike Roberto

    Mike Roberto is a research scientist and water sports athlete who founded PricePlow. He is an n=1 diet experimenter with extensive experience in supplementation and dietary modification, whose personal expertise stems from several experiments done on himself while sharing lab tests.

    Mike's goal is to bridge the gap between nutritional research scientists and non-academics who seek to better their health in a system that has catastrophically failed the public.

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    References

    1. Arnold, Sarah; “Matt the Muscle”; The Sun; January 2, 2021; https://www.the-sun.com/lifestyle/2069180/matt-morsia-help-you-get-fit/
    2. Wirunsawanya, Kamonkiat, et al. “Whey Protein Supplementation Improves Body Composition and Cardiovascular Risk Factors in Overweight and Obese Patients: A Systematic Review and Meta-Analysis.” Journal of the American College of Nutrition, vol. 37, no. 1, 31 Oct. 2017, pp. 60–70; https://pubmed.ncbi.nlm.nih.gov/29087242/
    3. Naclerio, Fernando, and Eneko Larumbe-Zabala. “Effects of Whey Protein Alone or as Part of a Multi-Ingredient Formulation on Strength, Fat-Free Mass, or Lean Body Mass in Resistance-Trained Individuals: A Meta-Analysis.” Sports Medicine, vol. 46, no. 1, 24 Sept. 2015, pp. 125–137, 10.1007/s40279-015-0403-y; https://pubmed.ncbi.nlm.nih.gov/26403469/
    4. Bergia, Robert E, et al. “Effect of Whey Protein Supplementation on Body Composition Changes in Women: A Systematic Review and Meta-Analysis.” Nutrition Reviews, vol. 76, no. 7, 23 Apr. 2018, pp. 539–551, 10.1093/nutrit/nuy017; https://pubmed.ncbi.nlm.nih.gov/29688559/
    5. Miller, Paige E., et al. “Effects of Whey Protein and Resistance Exercise on Body Composition: A Meta-Analysis of Randomized Controlled Trials.” Journal of the American College of Nutrition, vol. 33, no. 2, 4 Mar. 2014, pp. 163–175, 10.1080/07315724.2013.875365; https://pubmed.ncbi.nlm.nih.gov/24724774/
    6. Sindayikengera, Séverin, and Wen-shui Xia. “Nutritional Evaluation of Caseins and Whey Proteins and Their Hydrolysates from Protamex.” Journal of Zhejiang University. Science. B, vol. 7, no. 2, 1 Feb. 2006, pp. 90–98; https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1363751/
    7. Power O, Hallihan A, Jakeman P; “Human insulinotropic response to oral ingestion of native and hydrolysed whey protein”; Amino Acids. 2009;37(2):333-339. doi:10.1007/s00726-008-0156-0; https://www.docdroid.net/OQIRf3w/human-insulinotropic-response-to-oral-ingestion-of-native-pdf
    8. Morifuji, Masashi, et al. “Post-Exercise Carbohydrate plus Whey Protein Hydrolysates Supplementation Increases Skeletal Muscle Glycogen Level in Rats.” Amino Acids, vol. 38, no. 4, 11 July 2009, pp. 1109–1115, 10.1007/s00726-009-0321-0; https://pubmed.ncbi.nlm.nih.gov/19593593/
    9. Buckley, Jonathan D., et al. “Supplementation with a Whey Protein Hydrolysate Enhances Recovery of Muscle Force-Generating Capacity Following Eccentric Exercise.” Journal of Science and Medicine in Sport, vol. 13, no. 1, Jan. 2010, pp. 178–181, 10.1016/j.jsams.2008.06.007; https://pubmed.ncbi.nlm.nih.gov/18768358/

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