CACAO-FLAVOURED DRINK CONTAINING ONLY SOY PROTEIN
A drink with a delicious, smooth taste. This drink will give you a satisfying boost while following the diet protocol and help you complete the program without suffering hunger pangs. Ready to drink in just over a minute, delicious hot or cold. Simply add the contents of the sachet to water and shake. You can heat the preparation or add less water and put it in the refrigerator for a while to create a tasty pudding.
A drink that can be enjoyed at any time of day during your Tisanoreica2® program.
During the Tisanoreica2® protocol (1 sachet = 1 PAT).
Use 1 sachet per day. Add one sachet to 200 ml of water and stir until completely dissolved. Use immediately after preparation.
Soy protein (emulsifier: soy lecithin), low-fat cocoa powder (17,4%), Tisanoreica® Activator (acacia gum fibre (Acacia seyal Delile), papaya dry extract 1:4 (Carica papaya L.), freeze-dried pineapple juice (Ananas comosus L. Merr.) titrated at 250 GDU/g from bromelain, mallow flower dry extract 1:4 (Malva sylvestris L.), star anise dry extract 1:4 (Illicium verum Hook.f.), fennel dry extract 1:4 (Foeniculum vulgare Mill.), titrated artichoke leaf dry extract (Cynara scolymus L.). 2.5% chlorogenic acid (CGA), dandelion leaf dry extract titrated (Taraxacum officinale Weber). 2% inulin, dry extract of lespedeza 1:4 (Lespedeza capitata Mich.) aerial parts, titrated dry extract of griffonia seed (Griffonia simplicifolia (DC) Baill.). 20% 5-HTP, frangula bark dry extract 1:4 (Rhamnus frangula L.), flavouring, salt, amino acids (L-methionine, L-threonine, L-valine), sweeteners: acesulfame potassium and sucralose, encapsulated freeze-dried melon juice (Cucumis melo L.) (maltodextrin, freeze-dried melon juice, coating agent: gum shellac).
The ingredients highlighted in bold may cause an allergic reaction in sensitive individuals or those with a food intolerance.
Gluten free.
Milk free.
Contains the Tisanoreica® Activator.
Suitable for vegans.
To rediscover your natural balance and your physical well-being





































