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Lotus Cookie Flavored Protein Cream Lotus Cookie Flavored Protein Cream 250g
7.28 $

Lotus Cookie Flavored Protein Cream 250g

Servings: 250g
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For free shipping is missing: 81.00 $
7.28 $With VAT
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  • The sensational taste of iconic cookies
  • Free from palm oil and added sugar
  • A high content of protein derived from WPC
  • Perfect creamy consistency
  • Sweetened with maltitol

Soncone Lotus Cookie Flavored Protein Cream is a spread with a sensational taste of iconic Belgian cookies. The product is made on the basis of shea butter, has a high protein content (up to 24% in a portion) and a minimal amount of sugars, making it an ideal solution for all lovers of sweetness.

Shea butter is a natural vegetable oil obtained from fruits of the shea tree (Vitellaria paradoxa). It is widely used in the kitchen and cosmetics. As edible oil, shea butter is a source of valuable unsaturated fatty acids, plant sterols and vitamins A and E. It shows antioxidant properties and has a positive effect on the lipid profile of the blood.

A healthier alternative to the original version
The classic Lotus cookies and biscuits creams – although delicious – they are real caloric bombs and have a rather poor composition, based on wheat flour, sugar, and oil (including palm oil). Therefore, people who care about their health and figure perceive them as products from the category of cheat meals. Inspired by the iconic cookie taste, Soncone protein cream is an ideal alternative to the original and can be boldly included in the daily diet.

The advantages of high protein products
Protein is an extremely important component of the diet. Ensuring the right amount of this macronutrient should not only be the goal of people who build muscle mass but all those who want to maintain general health. Protein plays the role of a building block – it is necessary, among others, for proper growth and regeneration of muscle tissue, bones, skin, and hair. It is also necessary for optimal metabolism and proper functioning of the immune system.

Protein is a very filling element of a meal; hence it will be especially appreciated by people wanting to lose weight. Moreover, in combination with a carbohydrate product, protein has the ability to lower the glycemic load of the whole meal, protecting against large fluctuations in blood glucose, which is a very beneficial metabolic effect. Protein also exerts the so-called thermogenic effect in the postprandial thermogenesis process, resulting in increased energy expenditure by the body.

To sum up, Soncone Lotus Cookie Flavored Protein Cream is a tasty and valuable supplement to the diet. Owed to its creamy consistency, the cream works well as a spread for bread and omelets as well as an addition to desserts.


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Container size: 250 g
per 1 portion (15 g)amount%DV*
Energy Value393,75 kJ / 94,65 kcal5%
Fat7,05 g10%
of which saturated fatty acids2,25 g11%
Carbohydrates4,20 g2%
of which sugars0,20 g0%
Fiber0,03 g-
Protein3,60 g7%
Salt0,02 g0%
*Reference intake for an average adult (8 400 kJ/2 000 kcal)

Other ingrednients

Whey protein concentrate (derived from milk, contains soy lecithin), shea butter, sweetener: maltitol, rapeseed oil, flavor, emulsifier: rapeseed lecithin, coloring: cochineal.

May contain trace amounts of peanuts, walnuts, hazelnuts, almonds, cashews, pistachios, sesame seeds.



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Energy value


The energy value is determined by the chemical composition of the food product, by means of the so-called. physiological equivalents energy., determining the value of metabolic energy contained in 1 g of the component. Most commonly used is the equivalent of Atwater: protein 4 kcal/g for carbohydrates 4kcal/g, and for fat 9kcal/g.




Fat is an essential nutrient plant and animal organisms. Because of the nutritional value and composition of fats are divided into: saturated (mono-saturated and multi-saturated fatty acids) and unsaturated fatty acids (including essential fatty acids - EFA). The group of lipids include lipids (triacylglycerols, waxes), complex fats (glycolipids, phospholipids), sterols and isoprenoids. Saturated fatty acids is a group of fatty acids having different carbon chain lengths, in which except for the carboxyl group, each of the carbon atoms is bound by a single bond. May adversely affect the lipid profile, so they can be used in limited quantities. Fats are a concentrated source of energy, with different flavours, facilitating the consumption and swallowing of food. They have building functions (part of cell membranes and co-create the white matter of the brain). EFAs are precursors of tissue hormones and biologically active compounds. The unsaturated fatty acids include fatty acids from the group Omega-3, Omega-6 and Omega-9 (the last digit indicates, on which, counting of the end of the chain, there is a double bond in the appropriate carbon chain. The essential fatty acids include: acids, medium-Omega-3 [n-3 ] included in EFAs [essential fatty acids], and long chain (eicosapentaenoic acid [EPA] and docosahexaenoic acid [DHA]) Omega-6 and Omega-9. the number indicates that the last double bond in the carbon chain is on the third from the end carbon atom. The acids from the omega 3 group are essential components of cell membranes, they are precursors of eicosanoids and biological activators. They must be combined with ingestion in suitable proportions of Omega-6 acids.
Dosage: Depending on demand and applied diet. It is generally accepted that fats should constitute 20-30% of the energy (calorie) of meals daily.


Saturated fatty acids


Saturated fatty acids are a group of fatty acid having different carbon chain lengths, in which except for the carboxyl group, each of the carbon atoms is linked by a single bond. Saturated fatty acids are commonly known as bad fat, which might adversely affect the cholesterol level, in particular by the action of acids: lauric, myristic, palmitic, and therefore their consumption should be reduced. Research carried out in this matter do not confirm entirely the prevailing beliefs.




Carbohydrates are an essential nutrient. They are divided into: simple sugars (monosaccharides), disaccharides and polysaccharides. In terms of the human bioavailability of carbohydrates is divided into: digestabe, those which are digested in the gastrointestinal tract by transferring energy to the tissues or cells (such as starch, fructose) and indigestable, resistant to digestive enzymes (e.g. cellulose) . Affects blood glucose levels (glycemic index) and the metabolism of insulin (insulin index). The greatest demand for carbohydrates occurs before physical activity or in the middle of it, because they increase the exercise capacity, consumed after exercise provide regeneration. In the sports diet the absorption rate it is important of carbohydrates and reactions of the organism. Available in mono-preparation supplements and part of the energetic supplements, creatine stacks, nitrogen boosters.
Dosage: according to the statistics of the Institute of Food and Nutrition, carbohydrates should comprise about 50% of daily energy intake. In some diets, used
residual carbohydrate consumption, not exceeding 30g / 24h.




Sugars - is the term used to refer to the crystal structure of the carbohydrate (sugar), characterized by a sweet taste. This group includes: sucrose (obtained from sugar cane and sugar beets and natural foods), fruit sugars (fructose) and glucose. Carbohydrate intake should not exceed 10% of the energy consumed during the day meals. Excess intake of sugars leading to diseases, including diabetes, atherosclerosis and obesity. Particular caution should be performed carbohydrate intake by athletes of sculpting disciplines and people on a diet. A greater need for carbohydrates, due being easily accessible sources of energy, may be in the periods before and after workouts and before and after the fight. Preparations available at



Proteins (proteins, polypeptides) is a polymer, of which the basic units (monomers) are amino acids. Protein is composed of carbon, oxygen, nitrogen, hydrogen and sulfur, and is an elementary nutrient necessary for the proper functioning of the body, an ingredient and a component of tissues, part of the hormones and enzymes and other bioactive substances. Protein determines the proper metabolism and energy processes, as well as all other life processes. The sources of natural proteins are foods of animal origin (including meat, fish, eggs, dairy products) and plant origin (legumes, soy). Deficiency of protein leads to protein malnutrition and a significant weakening of the body. It can lead to anaemia, reduced immunity, muscle relaxation, disorders of the digestive system. Also, overdose protein is undesirable because it can lead to acidification of the body, and interfere with the digestive system and an increase in the concentration of homocysteine ​​in the blood. It is a component of many supplements and nutrients necessary for the proper functioning of the body, both showing a low physical activity, or training the strength and endurance competitions.
Dosage: strength athletes: approx. 1.7 - 2.5 g / 1 kg of body weight; endurance athletes and strength -endurance athletes approx. 1.3 - 2 g / 1 kg of body weight, people with low activity approx. 0.8 - 1.1 g / 1 kg of body weight / 24h. In estimating the amount of protein, you should take into account the intake of other nutrients (carbohydrates and fats)




Salt (sodium chloride, or table salt), natural source of electrolytes (chlorine and potassium), regulating water and electrolyte and acid-base balance of the body, affecting the nervous system and blood pressure. Sodium is an essential element for the proper growth. The proper dose of salt prevents overheating of the body and solar stroke. It provides the proper functioning of muscles and nerves the body. Chlorine in combination with sodium, is involved in the digestive process and maintains acid-base balance in the body, as antitoxin removes toxic products of metabolism in the liver. Salt is a flavour component and preservative of many foods, nutritional supplements and mixtures of electrolytes, available at

Dosage: no specific standards of consumption, used so as to provide sufficient amount of electrolytes to the body (sodium and chloride).


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