I always have been. Since the very first time I found out biochemistry was a thing, at least.

Proteins are everywhere, and they do pretty much everything. They are the workhorses of the body and the reason you can move, breathe, eat, sleep, sing, walk, talk.

But proteins aren’t a single thing. They are made up of twenty amino acids in endless combinations. They are not static but dynamic, with structures that breathe while they do jobs across every system in the body.

The protein we eat plays a key role in allowing all of these processes to run smoothly and optimally, but this depends on where that protein came from, how it was processed, what it is eaten with, and who ate it. Change any one of those and the answer changes.

Despite all this complexity, most of the world has flattened protein into a number on a label. Grams per serve. As though the only question worth asking is how much.

There’s so much more here than anyone is using. So much untapped potential. The science knows things the industry hasn’t caught up with yet, and there are products that could be genuinely better if someone bothered to build them properly.

So that’s what I do. That’s why I created Starck Science. I take what the science actually knows about protein and put it to work in the real world, with brands who care enough to do it right.