The protein advice that finally sticks.
You tell clients to eat more protein. We make it land — 10g of complete-meal-friendly protein sprinkled on the food they already eat. No shakes. No new habits. No willpower required.
Get your free sample boxNot an influencer program. A professional resource for the protein conversation you're already having.
You know the science. Your clients know your advice. The gap is adherence.
Most clients don't fail on knowledge — they fail on format. Another shake, another bar, another thing to remember. Frankly So changes the food they already eat instead of adding a new ritual.
It's food, not a supplement. A baked, crunchy topper made from wheat protein (75–80% protein in the raw ingredient; the finished crumble bakes to 45–50% protein by weight). Short ingredient list, sweet and savory flavors.
The math your clients can do: 10g protein for 100 calories, sprinkled on yogurt, oats, salads or soups. Two servings closes most of a typical per-meal protein gap.
About 2x the protein of leading protein granolas.
Compared per 100g — the basis that removes serving-size games: 43.5g vs 20.9g protein per 100g, roughly twice the average of 10 leading US protein granolas.
Protein per 100g. Reference: documented average of 10 leading US protein granola brands, one SKU per brand, values from current Nutrition Facts panels (June 2026). A comparison of protein amount, not a statement about protein level or quality.
Protein benefits, backed by science.
The outcomes your clients actually want — appetite control, muscle, steady energy, healthy aging — are all driven by how much protein reaches the meal.
SSatiety
The most satiating macronutrient — raises GLP-1, PYY and CCK and lowers ghrelin, reducing later intake. Dose-driven, not quality-driven.
Halton & Hu, J Am Coll Nutr 2004 · Leidy, Am J Clin Nutr 2015DTotal daily intake
Spreading protein across meals beats one large serving: even distribution (~30g/meal) raised 24-h muscle protein synthesis 25% vs the same total skewed to dinner.
Mamerow et al., J Nutr 2014MMuscle
Adequate per-meal protein triggers muscle synthesis via the leucine threshold (~2.5–3g). Older adults need a higher per-meal dose to overcome anabolic resistance.
Moore et al., J Gerontol A 2015 · leucine-trigger review, Front Nutr 2021ESteady energy
Protein before or with carbohydrate blunts the post-meal glucose peak (slower gastric emptying + incretin response), flattening the swings behind energy dips.
Whey pre-meal meta-analysis, Am J Clin Nutr 2023HMetabolic health
Protein lowers post-meal glucose and insulin excursions; higher-protein diets also improve cardiometabolic markers. Largest glycemic effect where glucose control is impaired.
Am J Clin Nutr 2023 (meta-analysis) · Leidy, Am J Clin Nutr 2015GAging & GLP-1s
On GLP-1 weight-loss medications, ~25–40% of weight lost is lean mass. Adequate protein plus resistance training helps protect muscle through aging and treatment.
GLP-1 body-composition review, Circulation 2025Small appetites need protein-dense food.
Clients on GLP-1 medications eat less of everything — including protein. The clinical priority is protecting lean mass with protein-dense, low-volume options that fit a suppressed appetite.
Frankly So delivers 10g of protein in a couple of tablespoons of crunch on the small meals these clients are already managing to eat — without asking them to face a 400ml shake.
of weight lost on GLP-1 medications can be lean mass. Protein intake and resistance training are the two levers your clients control.
Nothing to hide. Read the label.
Eight ingredients you can read aloud to a client, and the numbers straight off the panel.
All eight of them
Contains: wheat, gluten. Made in a facility that also handles soy, peanuts, tree nuts, milk, eggs and sesame.
The numbers
| Calories | 100 |
| Protein | 10g |
| Total fat | 4g |
| Saturated fat | 0.5g |
| Total carbohydrate | 7g |
| Total sugars (incl. 3g added) | 4g |
| Sodium | 45mg |
Full Nutrition Facts for every flavor on its product page. Savory toppings (Lightly Salted, Onion & Garlic): 0g added sugars per serving.
Measured on the finished crumble, not the raw ingredient. The protein is the food: wheat protein is 55–75% of the recipe — the structure itself, baked in, not a powder sprayed onto a snack.
Join the Collective. Here's what you get.
A free sample box
Every flavor, sweet and savory, shipped to your practice. Taste it, test it on your own breakfast, share it with clients — judge us on the product.
Client-ready handouts & coupons
Printable, evidence-cited education you can hand to clients — starting with 'Getting to your protein number,' plus Protein on GLP-1s and Protein After 40 — and client discount codes to go with them.
Early access & real input
New flavors and formats before they launch — and a direct line to our team. Dietitian feedback has already shaped our range; yours will too.
Features & collaborations
We spotlight partner dietitians on our social channels, and paid collaboration opportunities go to program members first.
No obligation, ever. Recommend us only if we earn it.
Print it, hand it over.
Evidence-cited handouts written in plain language for clients, and a referenced brief for you. Free to download and use in your practice.
Getting to Your Protein Number
How much protein, and when — plus a two-minute worksheet clients fill in to find their own daily and per-meal target.
DownloadThe 30g Breakfast
Why protein distribution beats a big dinner, shown as a simple visual — with three easy ways to rescue the breakfast most clients under-eat.
DownloadThe Evidence, Annotated
Our full evidence base — satiety, muscle, distribution, metabolic health, GLP-1s — with citations, plus the product and mechanism detail, referenced for you.
DownloadMore resources land as we build them — join the Collective below and we'll send new ones as they're ready.
How it works
Sign up below
Tell us who you are and where you practice. Takes two minutes.
Sample box ships
Your free box (with the first handouts tucked inside) arrives within two weeks.
Stay in the loop
Occasional, genuinely useful updates: new evidence summaries, new resources, new flavors. No spam.
Trust is a person, not a logo.
Jess Spendlove
“Frankly So is real, whole-food protein with a short, clean ingredient list — no powders, no fillers, nothing you can't pronounce.”
Daniel Mullette
The scientist behind the crumble. Two decades of FMCG food R&D (Arnott's, Unilever), now leading the science, sourcing and regulatory work behind every batch — and the person who answers when the Collective asks a hard question.
Get your free sample box.
Open to registered and accredited dietitians and nutrition professionals (RD, RDN, APD) and final-year dietetics students.
Free · No obligation · Unsubscribe anytime
Questions, answered.
Who can join?
Registered and accredited dietitians and nutrition professionals — RD, RDN, APD or equivalent — plus final-year dietetics students. If you're not sure you qualify, sign up anyway and tell us your situation in the notes.
What does it cost, and what do I owe you?
Nothing, and nothing. The sample box, handouts and updates are free, and there's no expectation that you post, recommend or promote anything. We'd rather earn a place in your toolkit than buy one.
What's actually in the product?
A baked, crunchy topper made from wheat protein — the raw ingredient is 75–80% protein, and the finished crumble bakes to 45–50% protein by weight, delivering 10g of protein per 100-calorie serving. It's food, not a supplement. Note: contains wheat (gluten), so it's not suitable for clients with coeliac disease or gluten sensitivity.
Where do you ship sample boxes?
Currently the United States. Elsewhere? Sign up anyway and tell us where you practice — we're expanding and will let you know when we reach you.
Frankly So is a food, not a treatment, supplement or medical intervention. Nothing on this page is medical advice or a claim to treat, prevent or mitigate any disease or the effects of any medication. Clients on GLP-1 medications or with medical conditions should be guided by their own healthcare team. Contains wheat (gluten).
