Protein per scoop is not a fair comparison.

The short answer

Use the protein per 100 g figure as the first step when comparing similar protein powders. It removes the effect of different manufacturer serving sizes and gives you the protein percentage of the powder.

Then bring the serving size back in when you want to estimate how much protein a person will actually consume.

Why the scoop can distort the comparison

FSANZ states that the serving size on a nutrition information panel is determined by the food business and can vary between products. That makes the per serve column useful for estimating intake, but not always fair for comparing two powders.

Product B shows more protein per suggested serve because its serve is larger. Product A is more protein dense. Neither fact alone establishes which product is better for a particular client.

These products are hypothetical. The numbers illustrate the comparison method and are not claims about any brand.

The calculation is simple

If the label gives protein per serve but you want to check the percentage:

Protein percentage = protein grams per serve ÷ serving size in grams × 100

For Product A: 25 ÷ 30 × 100 = 83.3 per cent.

FSANZ explains that figures in the per 100 g column are equivalent to percentages. A powder listing 80 g protein per 100 g is 80 per cent protein by weight.

Protein density is useful, but it is not a quality score

A higher protein percentage can mean less room for carbohydrate, fat, flavour systems and other ingredients. That can be relevant for a client seeking a leaner macronutrient profile.

It does not automatically establish better taste, digestibility, amino acid quality, manufacturing quality, contaminant control, banned-substance status or suitability for the client.

Read the ingredient list beside the numbers

FSANZ requires ingredients to be listed in descending order by ingoing weight. That makes the list useful context for understanding why two powders with similar protein percentages may still be different.

1. Protein sourceCheck whether the product uses whey isolate, concentrate, milk proteins, plant proteins or a blend.
2. Additional ingredientsLook for flavours, thickeners, sweeteners, enzymes and other components relevant to the client.
3. Allergen informationReview the required allergen declaration and any suitability statements rather than assuming from the product name.
4. Flavour differencesDo not assume every flavour has an identical nutrition panel or ingredient list.

Compare value per amount of protein, not per tub

Container price can be misleading when pack sizes and protein percentages differ. A more comparable value measure is the cost of delivering the same amount of actual protein.

Cost per 25 g protein = price per gram of powder × 25 ÷ protein fraction

For a $60 one-kilogram powder containing 80 g protein per 100 g:

$0.06 per gram of powder × 25 ÷ 0.80 = $1.88 per 25 g of protein.

This does not turn price into the only decision. It simply prevents a large tub or small scoop from creating a false impression of value.

A five-step check for professionals

1. StandardiseCompare protein per 100 g across products in the same category.
2. PersonaliseUse per serve to check whether the dose fits the client’s overall protein plan.
3. Read the formulaReview the protein source, full ingredient list and allergen declaration.
4. Check the evidenceAssess testing, certification and transparency separately from the protein number.
5. Normalise the priceCalculate cost per 25 g of actual protein or use another consistent benchmark.

A client-friendly explanation

“The scoop tells us the suggested dose. The per 100 g column lets us compare the powders fairly. Then we check ingredients, testing and cost to decide what suits you.”

That keeps the label conversation practical without pretending one number can decide the whole recommendation.