fermented

The problem right now is there are no good domestic manufacturers of protein and a lot of the whey/soy produced is just discarded as a byproduct in the production of fermented milk products. Both of these factors along with the present market being overwhelmingly controlled by imported brands who have no understanding of how to make a sustainable, effective protein leads to a huge gap in the market. This problem is compounded by the unofficial gym/trainer mafia who take a commission from protein manufacturers for pushing a certain product to their gym clients, regardless of their fitness goals.