OUR STANDARDS

At neue theory, we believe in helping you better understand what you put into your body and have specifically chosen ingredients that can be traced back to the source so that you can feel confident in what you’re consuming.

Ingredients

Ingredients

√ Pea Protein-Puris® Pea 870
Country of Origin: USA & Canada
Supplier: Puris

√ Organic Hemp Seed Protein
Country of Origin: Canada
Supplier: Hemp Oil Canada

√ FruitSource® Tart Cherry Powder 
Country of Origin: USA
Botanical Name: Prunus cerasus
Supplier: Advanced Ingredients, LLC

√ Bacillus subtilis BS50 Optibiome®
Country of Origin: USA
Supplier: Bio-Cat

√ Bacillus coagulans SNZ 1969® 
Country of Origin: India
Supplier: Bio-Cat

√ Optiziome® P³ Hydrolyzer®  
Country of Origin: Japan
Supplier: Bio-Cat

√ ORGANIC COCOA POWDER
Country of Origin: USA
Supplier: Pure Forbes

√ ORGANIC NATURAL VANILLA POWDER
Counter of Origin: USA
Supplier: Virginia Dare

√ NATURAL CHOCOLATE FLAVOR
Country of Origin: USA
Supplier: Synergy Flavors, Inc.

√ NATURAL VANILLA FLAVOR         
Country of Origin: USA
Supplier: Synergy Flavors, Inc.

√ COCONUT OIL POWDER
Country of Origin: USA
Supplier: Balchem Corporation

√ Ashwagandha Root
Country of Origin: India
Botanical Name: Withania somnifera
Supplier: Stryka

√ MEDIUM CHAIN TRIGLYCERIDES
Country of Origin: USA
Supplier: Essex Food Ingredients

√ L-Glutamine
Country of Origin: Mongolia
Supplier: Tongliao Meihua Biological Sci-Tech co. ltd 

√ MONK FRUIT / LUO HAN GUO EXTRACT (FRUIT)
Country of Origin: China Botanical
Name: Momordica grosvenori
Supplier: Huancheng Biotech, Inc.

√ L-LEUCINE
Country of Origin: China
Supplier: innoBio
Allergens

Allergens

Our manufacturer is proudly one of the few facilities with an ISO 22000 certification that requires that they swab their equipment before starting any batch to test for impurities and allergens. We also test internally for cross contamination of major allergens. The following third party test result values are stated in PPM.


√ Crustacean Allergen

Vanilla <20 ppm

Chocolate <20 ppb

√ Fish Allergen

Vanilla <4.0 ppm

Chocolate <4.0 ppm



√ Almond Allergen  

Vanilla <0.4 ppm

Chocolate <0.4 ppm



√ Egg Allergen

Vanilla <2.5 ppm

Chocolate <2.5 ppm

 

√ Gluten Allergen

Vanilla <5.0 ppm

Chocolate <5.0 ppm



√ Milk Allergen

Vanilla <2.5 ppm

Chocolate <2.5 ppm



√ Peanut Allergen

Vanilla <1.0 ppm

Chocolate <1.0 ppm



√ Soy Allergen

Vanilla <40 ppm

Chocolate <40 ppm



√ Walnut Allergen

Vanilla <2.0 ppm

Chocolate <2.0 ppm
Phthalates

Phthalates

We use high quality real vanilla bean and cocoa powder for the best whole food flavor and sweeten our protein naturally without triggering sugar alcohols or artificial sweeteners. Monk fruit has a neutral aftertaste and is generally regarded as one of the best tolerated sweeteners for sensitive guts.

Tested For:

√ Butyl Benzyl phthalate
Vanilla <1.0
Chocolate <1.0

√ Di-n-Octyl phthalate
Vanilla <1.0
Chocolate <1.0

√ Dihexyl phthalate
Vanilla <1.0
Chocolate <1.0

√ Bis(2-ethylhexyl)phthalate
Vanilla <1.0
Chocolate <1.0

√ Diisodecyl phthalate
Vanilla <1.0
Chocolate <1.0

√ Dibutyl phthalate
Vanilla <1.0
Chocolate <1.0
Pesticides

Pesticides

Our ingredients manufacturers maintain high standards for minimizing exposure to potentially harmful pesticides, and we third party test our products to confirm they meet our standards for quality and safety. The following test result values are stated in MG_KG.

Third-Party Tested For:

√ Acephate
Vanilla <0.1
Chocolate <0.1

√ Alachlor
Vanilla <0.05
Chocolate <0.05

√ Aldrin and dieldrin (sum of)
Vanilla <0.05
Chocolate <0.05

√ Azinphos-ethyl
Vanilla <0.1
Chocolate <0.1

√ Azinphos-methyl
Vanilla <1
Chocolate <1

√ Bromophos-ethyl
Vanilla <0.05
Chocolate <0.05

√ Bromophos-methyl
Vanilla <0.05
Chocolate <0.05

√ Bromopropylate
Vanilla <3
Chocolate <3

√ Chlordane (sum)
Vanilla <0.05
Chocolate <0.05

√ Chlorfenvinphos
Vanilla <0.5
Chocolate <0.5

√ Chlorpyrifos
Vanilla <0.2
Chocolate <0.2

√ Chlorpyrifos-methyl
Vanilla <0.1
Chocolate <0.1

√ Chlorthal-dimethyl
Vanilla <0.01
Chocolate <0.01

√ Cyfluthrin I-IV
Vanilla <0.1
Chocolate <0.1

√ Cyhalothrin, lambda-
Vanilla <1
Chocolate <1

√ Cypermethrin I-IV
Vanilla <1
Chocolate <1

√ DDT (sum)
Vanilla <1.0
Chocolate <1.0

√ Deltamethrin
Vanilla <0.5
Chocolate <0.5

√ Diazinon
Vanilla <0.5
Chocolate <0.5

√ Dichlofluanid
Vanilla <0.1
Chocolate <0.1

√ Dichlorvos
Vanilla <1
Chocolate <1

√ Dicofol, o,p' & p,p'-
Vanilla <0.5
Chocolate <0.5

√ Dimethoate and omethoate (sum of)
Vanilla <0.1
Chocolate <0.1

√ Endosulfan (sum)
Vanilla <3.0
Chocolate <3.0

√ Endrin
Vanilla <0.05
Chocolate <0.05

√ Ethion
Vanilla <2
Chocolate <2

√ Etrimfos
Vanilla <0.05
Chocolate <0.05

√ Fenchlorophos (sum)
Vanilla <0.1
Chocolate <0.1

√ Fenitrothion
Vanilla <0.5
Chocolate <0.5

√ Fenpropathrin
Vanilla <0.03
Chocolate <0.03

√ Fensulfothion (sum)
Vanilla <0.05
Chocolate <0.05

√ Fenthion (sum)
Vanilla <0.05
Chocolate <0.05

√ Fenvalerate I&II
Vanilla <1.5
Chocolate <1.5

√ Flucythrinate I&II
Vanilla <0.05
Chocolate <0.05

√ Fluvalinate, tau- I&II
Vanilla <0.05
Chocolate <0.05

√ Fonofos
Vanilla <0.05
Chocolate <0.05

√ Heptachlor (sum)
Vanilla <0.05
Chocolate <0.05

√ Hexachlorobenzene (HCB)
Vanilla <0.1
Chocolate <0.1

√ Hexachlorocyclohexane isomers (other than gamma)
Vanilla <0.3
Chocolate <0.3

√ Lindane (gamma-HCH)
Vanilla <0.6
Chocolate <0.6

√ Malathion and malaoxon (sum of)
Vanilla <1
Chocolate <1

√ Mecarbam
Vanilla <0.05
Chocolate <0.05

√ Methacrifos
Vanilla <0.05
Chocolate <0.05

√ Methamidophos
Vanilla <0.05
Chocolate <0.05

√ Methidathion
Vanilla <0.2
Chocolate <0.2

√ Methoxychlor
Vanilla <0.05
Chocolate <0.05

√ Mirex
Vanilla <0.01
Chocolate <0.01

√ Monocrotophos
Vanilla <0.1
Chocolate <0.1

√ Parathion-ethyl and paraoxon-ethyl (sum of)
Vanilla <0.5
Chocolate <0.5

√ Parathion-methyl and paraoxon-methyl (sum of)
Vanilla <0.2
Chocolate <0.2

√ Pendimethalin
Vanilla <0.1
Chocolate <0.1

√ Pentachloranisole
Vanilla <0.01
Chocolate <0.01

√ Permethrin (sum of isomers)
Vanilla <1
Chocolate <1

√ Phosalone
Vanilla <0.1
Chocolate <0.1

√ Phosmet
Vanilla <0.05
Chocolate <0.05

√ Piperonyl butoxide
Vanilla <3
Chocolate <3

√ Pirimiphos-ethyl
Vanilla <0.05
Chocolate <0.05

√ Pirimiphos-methyl (sum)
Vanilla <4
Chocolate <4

√ Procymidone
Vanilla <0.1
Chocolate <0.1

√ Profenofos
Vanilla <0.1
Chocolate <0.1

√ Prothiofos
Vanilla <0.05
Chocolate <0.05

√ Pyrethrum (total isomers)
Vanilla <3
Chocolate <3

√ Quinalphos
Vanilla <0.05
Chocolate <0.05

√ Quintozene (sum)
Vanilla <1
Chocolate <1

√ S 421
Vanilla <0.02
Chocolate <0.02

√ Tecnazene
Vanilla <0.05
Chocolate <0.05

√ Tetradifon
Vanilla <0.03
Chocolate <0.03

√ Vinclozolin
Vanilla <0.4
Chocolate <0.4
Elements

Elements

At neue theory we have thoroughly screened each of our ingredients to find options with the lowest levels of contaminants possible. It’s important to know that while pea protein will always contain some lead and cadmium because these elements are naturally found in the earth, we are committed to helping you minimize exposure by using locally grown protein. Compared to a lot of commonly used pea protein bases that we reviewed spec sheets for, our locally grown pea protein brand, Puris, has as much as 33 times lower heavy metal levels. The following test result values are presented in PPM.

Third-Party Tested For:

√ Arsenic
Vanilla <0.0100
Chocolate <0.0100

√ Lead
Vanilla <0.0177
Chocolate <0.0193

√ Cadmium
Vanilla <0.0389
Chocolate <0.0875

√ Mercury
Vanilla <0.00500
Chocolate <0.00500
Mycotoxins

Mycotoxins

Mycotoxins are toxic compounds produced by certain molds that can contaminate food and feed so we third party test to ensure safety and quality. The following test result values are presented in PPM.

Third-Party Tested For:

√ Aflatoxin B1
Vanilla <0.000500
Chocolate <0.000500

√ Aflatoxin B2
Vanilla <0.000500
Chocolate <0.000500

√ Aflatoxin G1
Vanilla <0.000500
Chocolate <0.000500

√ Aflatoxin G2
Vanilla <0.000500
Chocolate <0.000500

√ Aflatoxin M1
Vanilla <0.000500
Chocolate <0.000500

√ Aflatoxin M2
Vanilla <0.000500
Chocolate <0.000500

√ Deoxynivalenol
Vanilla <0.100
Chocolate <0.100

√ T-2 Toxin
Vanilla <0.0100
Chocolate <0.0100

√ HT-2 Toxin
Vanilla <0.100
Chocolate <0.100

√ Fumonisin B1
Vanilla <0.0250
Chocolate <0.0250

√ Fumonisin B2
Vanilla <0.0250
Chocolate <0.0250

√ Ochratoxin A
Vanilla <0.00100
Chocolate <0.00141

√ Zearalenone
Vanilla <0.0300
Chocolate <0.0300

√ Sum of Aflatoxins B1,B2,G1,G2
Vanilla <0.00200
Chocolate <0.00200
Residual Solvents

Residual Solvents

Residual solvents used in ingredient formulation and extraction toxicity while possibly affecting the physicochemical properties of pharmaceutical products so we third party test to eliminate that risk. The following test result values are presented in PPM.

Third-Party Tested For:

√ 1,1,1-Trichloroethane
Vanilla <10
Chocolate <10

√ 1,1-Dichloroethene
Vanilla <8
Chocolate <8

√ 1,2-Dichloroethane
Vanilla <5
Chocolate <5

√ Benzene
Vanilla <2
Chocolate <2

√ Carbon Tetrachloride
Vanilla <4
Chocolate <4

√ 1,2-Dimethoxyethane
Vanilla <100
Chocolate <100

√ 1,4-Dioxane
Vanilla <380
Chocolate <380

√ Acetonitrile
Vanilla <410
Chocolate <410

√ Chlorobenzene
Vanilla <360
Chocolate <360

√ Chloroform
Vanilla <60
Chocolate <60

√ 1,2-Dichloroethene
Vanilla <1870
Chocolate <1870

√ Cumene
Vanilla <70.0
Chocolate <70.0

√ Cyclohexane
Vanilla <3880
Chocolate <3880

√ Methanol
Vanilla <3000
Chocolate <3000

√ Methylbutylketone
Vanilla <50
Chocolate <50

√ Methylcyclohexane
Vanilla <1180
Chocolate <1180

√ Methylene Chloride
Vanilla <600
Chocolate <600

√ n-Hexane
Vanilla <290
Chocolate <290

√ Nitromethane
Vanilla <50
Chocolate <50

√ Pyridine
Vanilla <200
Chocolate <200

√ Tetrahydrofuran
Vanilla <720
Chocolate <720

√ Tetralin
Vanilla <96.0
Chocolate <96.0

√ Toluene
Vanilla <890
Chocolate <890

√ Trichloroethylene
Vanilla <80
Chocolate <80

√ Xylenes(O,M,P + EB)
Vanilla <2170
Chocolate <2170

√ 1-Butanol
Vanilla <200
Chocolate <200

√ 1-Pentanol
Vanilla <200
Chocolate <200

√ 1-Propanol
Vanilla <200
Chocolate <200

√ 2-Butanol
Vanilla <200
Chocolate <200

√ Methylethylketone
Vanilla <200
Chocolate <200

√ 3-Methyl-1-butanol
Vanilla <200
Chocolate <200

√ Acetic Acid Butyl Ester
Vanilla <200
Chocolate <200

√ Acetone
Vanilla <200
Chocolate <200

√ Anisole
Vanilla <200
Chocolate <200

√ Diethyl Ether
Vanilla <200
Chocolate <200

√ Ethanol
Vanilla <398
Chocolate <825

√ Ethyl Acetate
Vanilla <200
Chocolate <200

√ Ethyl Formate
Vanilla <500
Chocolate <500

√ 2-Methyl-1-propanol
Vanilla <200
Chocolate <200

√ Isobutyl Acetate
Vanilla <200
Chocolate <200

√ 2-Propanol
Vanilla <200
Chocolate <200

√ Isopropyl Acetate
Vanilla <200
Chocolate <200

√ Methyl Acetate
Vanilla <200
Chocolate <200

√ Methylisobutylketone
Vanilla <200
Chocolate <200

√ tert-Butylmethyl Ether
Vanilla <200
Chocolate <200

√ n-Heptane
Vanilla <200
Chocolate <200

√ n-Pentane
Vanilla <200
Chocolate <200

√ Propyl Acetate
Vanilla <200
Chocolate <200

√ Total Class 3 Residual Solvents
Vanilla <5000
Chocolate <5000
Melamine and Cyanuric Acid

Melamine and Cyanuric Acid

Melamine and cyanuric acid are both chemical compounds that have been associated with health risks. The following test result values are presented in NG_G.

Third Party Tested for:

√ Melamine
Vanilla <500
Chocolate <500

√ Cyanuric Acid
Vanilla <500
Chocolate <500

CERTIFICATIONS

Our manufacturer is proudly recognized with the following certifications: FSSC 22000, Good Manufacturing Practices (cGMP), NSF Sport, Quality Assurance International, and Health Canada Natural Health Products Directorate.