Imagine if you could have the flavor of a rich chocolate cake with chocolate frosting, or a classic birthday cake topped with rainbow sprinkles, or even a red velvet cake covered in cream cheese flavored frosting, all with high protein and one gram of sugar. Meet thinkThin Protein Cakes, one of thinkThin’s newest product lines. With 12 grams of protein and one gram of sugar, each package of thinkThin Protein Cakes contains two small round cakes with a decadent center, a creamy coating, and a chocolate drizzle or colorful sprinkles.
“Innovation in our category is so often guided by the traditional protein bar shape, and we wanted to break out of that mold,” said Michele Kessler, CEO of thinkThin. “We wanted to offer a solution to bar fatigue with a unique product form and decadent flavor combinations while delivering on the nutritional profile that our consumers know and expect from us.”
thinkThin Protein Cakes come in three delicious flavors:
Chocolate Cake: A rich chocolate-flavored center with a chocolate coating that is drizzled with dark chocolate
Red Velvet: A rich chocolate-flavored center with a cream cheese flavored coating and sprinkles
Birthday Cake: A sweet vanilla-flavored center with a white frosting inspired coating and topped with sprinkles
Along with delivering on both elevated flavor and high protein, they are GMO free, gluten free and are crafted with no artificial flavors and using only plant-based colors.
To learn more about Protein Cakes, visit www.thinkproducts.com.
Think Thin is a proud sponsor of the Iowa Academy of Nutrition and Dietetics (IAND).
Disclaimer: Corporate sponsorship enables IAND— as it does for nonprofit organizations and associations nationwide — to build awareness of the IAND and our members; to share science-based information and new research with members; and to enable IAND to reach a wider consumer audience with our messages than would otherwise be possible.
*This is a paid advertisement for Iowa Academy.
he content does not necessarily reflect the view of the Iowa Academy.