Amino Spiking: How Some Manufacturers Cheat on Protein

What Is Amino Spiking?

Amino spiking is a practice where manufacturers add cheap individual amino acids to protein powders to artificially inflate the declared protein content. Typical “spiking” amino acids include glycine, taurine, or creatine.

Why does it work?

Protein content is typically measured using the Kjeldahl method, which determines the nitrogen content of a sample and converts it into a protein value. The problem: free amino acids also contain nitrogen — so they get counted, even though they don’t represent complete protein.

The result: A label might show 25g of protein per serving, but a significant portion doesn’t come from the actual protein source — it comes from added individual amino acids.

Why Is This Problematic?

Incomplete Amino Acid Profile

Complete protein — whether from plant-based sources like pea, rice, or hemp, or from animal sources — delivers all essential amino acids in a balanced ratio. If part of the “protein” consists of pure glycine or taurine, other important amino acids like leucine, which is critical for muscle protein synthesis, are missing.

Lower Biological Value

Research shows that it’s not just the total amount of protein that matters, but also its quality. A protein with an imbalanced amino acid profile is utilised less efficiently by the body.

Consumer Deception

You’re paying for high-quality protein but receiving a diluted blend. With a 1kg bag, the difference adds up quickly — and so does the money wasted.

Good to know: It’s normal for the sum of all amino acids on a certificate of analysis to be slightly lower than the declared total protein content. During amino acid analysis (hydrolysis), certain amino acids like tryptophan are partially destroyed. A difference of 5-15% is therefore not an indication of amino spiking. It only becomes suspicious when cheap individual amino acids appear separately in the ingredients list.

How to Spot Amino Spiking

1. Read the Ingredients List Carefully

Watch for these warning signs:

• Glycine as a separate ingredient (not as part of a protein)
• Taurine in protein powders (it doesn’t belong there)
• L-Glutamine in large quantities
• Creatine used as a filler

Important: In a high-quality protein powder, the ingredients list should be short: the protein source (e.g. pea protein, rice protein, hemp protein), possibly natural flavourings — that’s it.

2. Request the Amino Acid Profile

Reputable manufacturers publish the complete amino acid profile of their products. A typical plant-based protein powder (e.g. a pea/rice protein blend) contains per 100g of protein:

• Leucine: 7-8g
• Isoleucine: 4-5g
• Valine: 4-5g
• Glutamic acid: 15-17g

If a manufacturer doesn’t provide an amino acid profile, that’s a red flag.

3. Price as an Indicator

High-quality protein sources have a market price — this applies to plant-based proteins just as much as animal-based ones. If a product is significantly cheaper than competitors with the same declared protein content, you should be sceptical. Cheap individual amino acids cost a fraction of real pea or rice protein.

4. Check the Origin

Ask the questions: Where does the protein come from? Who produces the raw material? Are there organic certifications? Transparent manufacturers can answer these questions and disclose their supply chain.

Legal Situation

In Switzerland

Swiss food law (Lebensmittel- und Gebrauchsgegenstaendeverordnung, LGV) prohibits consumer deception. Article 12 LGV states that food products must not be marketed with misleading information.

Amino spiking operates in a grey area. It is not explicitly prohibited to add individual amino acids. However, if the declared “protein content” suggests that it is complete protein, this can be considered deceptive.

In the EU

EU Regulation 1169/2011 on food information also requires accurate and non-misleading labelling. The practice is criticised by consumer protection organisations but is difficult to prove.

What Makes a High-Quality Protein?

1. Transparent amino acid profile — The manufacturer publishes the exact composition
2. Short ingredients list — Protein source, possibly natural flavourings — nothing more is needed
3. Traceable origin — Clear information about the protein source and supply chain
4. Realistic price — Quality has its price
5. Certifications — Organic seals, laboratory analyses, or independent third-party testing

Conclusion

Amino spiking is a practice that cheats consumers out of their money and diminishes the effectiveness of protein products. With a critical eye on the ingredients list, a comparison of amino acid profiles, and a healthy scepticism toward bargain offers, you can protect yourself.

Look for transparency: a manufacturer with nothing to hide will show you exactly what’s in their product.

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Sources:

• Rutherfurd SM & Moughan PJ (2012). Available versus digestible dietary amino acids. British Journal of Nutrition, 108(S2), S298-S305.
• Moore DR (2019). Maximizing Post-exercise Anabolism: The Case for Relative Protein Intakes. Frontiers in Nutrition, 6, 147.
• EU Regulation 1169/2011 on the provision of food information to consumers.
• Swiss Food and Commodities Ordinance (LGV), Art. 12.