The rise of protein-enriched foods has extended beyond the gym and into supermarket aisles, with a new category emerging: “protein water.” These beverages, marketed as a convenient way to boost protein intake, are prompting questions about their actual benefits and whether they represent a genuine health innovation or simply a clever marketing tactic. The growing popularity of these products, including those from brands like Emmi, has drawn scrutiny from nutritionists and raised concerns about their composition and labeling.
The appeal of protein water lies in its perceived advantage over traditional protein sources like dairy. By mixing protein with water instead of milk, manufacturers can offer a lower-calorie option, attracting health-conscious consumers. Prices range from 5 to 10 Swiss francs per liter, significantly higher than the 20 centimes per liter for standard mineral water offered by Coop, according to reports. This price difference underscores the premium placed on the added protein and the marketing surrounding these drinks.
The Questionable Labeling of “Protein Water”
Sylvie Borloz, a dietitian at the Service d’endocrinologie, diabétologie et métabolisme du CHUV in Lausanne, Switzerland, expressed surprise at the very term “protein water” during a recent discussion on the topic. Examining the ingredients of a typical protein water, she questioned whether the label accurately reflects the product’s composition. “It’s a product composed of whey protein, derived from milk,” Borloz explained. “Whey is a protein commonly used by athletes, known to be effective for increased needs, but targeted towards a very specific population.”
Borloz’s concern extends to the additional ingredients found in many protein waters, including sweeteners, flavorings, and colorings. “we’re adding other substances that aren’t necessary to make the product palatable,” she said. “We can’t really call it water in that sense. To me, it’s more like a sweetened soda.” This assessment highlights a key issue: the potential for misleading consumers with a product labeled as “water” that contains a significant number of additives.
Swiss legislation protects the use of the term “water” for “potable water,” “mineral water,” “natural water,” and “spring water.” Products enriched with protein are required to have a designation that doesn’t mislead consumers. While manufacturers could use terms like “water-based protein drink” or “protein-enriched refreshing drink,” many opt to use the English term “water,” which isn’t subject to the same restrictions. This linguistic workaround allows them to maintain the appealing “water” label despite the product’s complex composition.
Additives and Considerations for Different Populations
Beyond the protein content, these enriched waters often contain controversial additives, notably artificial sweeteners like acesulfame K (E950) and sucralose (E955). For athletes struggling to meet their daily protein requirements, Borloz suggests that mixing whey protein with plain water remains a more cost-effective and additive-free option. She advises occasional consumption of protein-enriched waters due to the presence of these sweeteners. RTS reports on the concerns surrounding these additives.
Borloz emphasizes the importance of prioritizing whole foods for nutritional needs. “The food pyramid suggests meeting your needs with raw foods,” she explained. “We drink water to hydrate and then meet our protein needs by eating chicken, eggs, lentils, or fish. There’s not much point in consuming these waters in addition to that.” However, she does notice a potential benefit for elderly individuals who may have difficulty consuming enough protein through solid foods.
Sylvie Borloz, whose work focuses on nutrition prevention and diseases at CHUV Lausanne, Switzerland, has been cited 189 times in academic publications, according to Google Scholar. She is scheduled to lead a public conference on March 26, 2026, discussing the impact of ultra-processed foods on health, further demonstrating her commitment to public health education.
The Broader Context of Ultra-Processed Foods
Borloz’s upcoming conference, titled “Saviez-vous que…?” (“Did you grasp…?”), will address the wider issue of ultra-processed foods and their influence on health. This event, hosted by CHUV, underscores the growing concern among health professionals about the increasing prevalence of these foods in modern diets. The conference aims to inform the public about the potential risks associated with ultra-processed foods and empower individuals to make healthier choices.
The debate surrounding protein water reflects a larger trend of food manufacturers adding protein to a wide range of products, from pasta to popcorn. While increased protein intake can be beneficial for certain populations, experts caution against relying on processed foods to meet nutritional needs. A balanced diet based on whole, unprocessed foods remains the cornerstone of good health.
The next public engagement with Sylvie Borloz on this topic will be her conference on March 26, 2026, at the Auditoire Jequier Doge in Lausanne, where she will delve deeper into the impact of ultra-processed foods on overall health. Further information and registration details are available through CHUV.
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