Ideally used in combination with other THERMOTECH products, such as BURN and CLA 1000, but versatile enough to be used as a stand alone meal replacement shake and suitable anytime of the day.
High protein, low fat meal replacement shake
Green tea extract
Sweetened with stevia
No added caffeine
No added artificial colorants, sweeteners or sugar
3.6 g naturally occurring BCAAs
Inspired by the journey, the regimen and those motivated to put in the work and change their lifestyles to achieve their goals; meet your new trainer in a tub. Because we know your life is too colorful for a boring meal replacement, we searched far and wide for inspiration and discovered some of the most decadent flavor profiles to bring you one of the most delicious tasting shakes on the planet.
Mix 2 scoops (approx. 32g) with 200 ml of water in a THERMOTECH® shaker. Shake thoroughly and drink in place of or between meals. Take 1-3 servings per day, or as required to satisfy your daily meal or snack needs.
|Mix 2 scoops with 200 ml of water||Take 1-3 times a day||Take one serving after your workout.|
Use as a snack between meals or as a replacement for meals.
GLAZED CHOCOLATE DONUT
FROSTED VANILLA CAKE
High protein, low fat meal replacement shake. Green tea extract. Sweetened with stevia. No added caffeine. No added artificial colorants, sweeteners or sugar. 3.6 g naturally occurring BCAAs
ISO 22000 - Food Safety Management including HACCP & cGMP
The consequences of unsafe food can be serious and ISO’s food safety management standards help organizations identify and control food safety hazards. As many of today's food products repeatedly cross national boundaries, International Standards are needed to ensure the safety of the global food supply chain.
The ISO 22000 family contains a number of standards each focusing on different aspects of food safety management.
A cGMP is a system for ensuring that products are consistently produced and controlled according to quality standards.
HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.