We believe nutrition is more than the sum of its parts. Our nutritional profile is grounded in current science, and optimized for long-term health benefits.


We believe nutrition is more than the sum of its parts. Our nutritional profile is grounded in current science, and optimized for long-term health benefits.

Our Formula

Formulating an optimally nutritious meal that provides lasting fuel, nutrients, and satiety requires an understanding of the biological processes that drive your well-being. For our food replacement shakes, we’ve done the work, so you don’t have to.

Nutrition Facts


Superior Natural Ingredients

Natural, real-food ingredients enhance nutrient absorption and bioavailability. Just as important as what we include is what we exclude:

Soy Free
Gluten Free
No artificial sweeteners
No artificial flavors
*Ample V only

Nutritional Profile

Healthy Fats

We carefully selected a blend of plant-based fats from coconut, macadamia nut, chia seed, and sunflower.

These provide a healthy dose of MCTs, omega-3 fatty acids, and monounsaturated fats for fueling the brain and body with energy, while controlling inflammation.

Quality Proteins

Ample Original combines grass-fed whey protein to provide sufficient BCAAs, grass-fed collagen to support joint health, and pea protein for a complete, nutrient-dense, and highly bioavailable blend.

Ample V pairs organic pea protein with organic brown rice protein for a plant-based balance of complete proteins.

Clean Carbohydrates

Keeping sugar low and fiber content high, we designed our carbohydrate content to nourish our probiotic blend with a low glycemic impact. Our starches are from organic sweet potatoes and tapioca.


We chose six potent strains for our probiotic blend, packing Ample with more than 10x the probiotic content of your morning yogurt. Each meal includes 40 billion colony-forming units (CFUs) to optimize for gut microbiome and digestive health.

Fiber + Prebiotics

We combined four types of fiber and prebiotics to optimally flourish a healthy gut microbiome, feed our probiotics, and keep you full longer. Ample contains fiber from acacia, organic Jerusalem artichoke inulin, organic psyllium husk, and banana resistant starch.

Plant-Based Micronutrients

Our blend of organic greens is carefully sourced to provide a concentrated boost of nutrients and antioxidants for fighting off free radicals. This blend includes organic wheatgrass, organic barley grass, organic chlorella, and organic cocoa.

Other Ingredients

Dried Honey*, Himalayan Sea Salt, Natural Flavors, Lemon Juice Powder*, Cinnamon, Monk Fruit Extract, Stevia Extract

* Not present in Ample V

Sufficient Healthy Fats

Fats play critical roles in processes like cell membrane formation, sex hormone production, protection/insulation of organs, and storing and releasing energy15, 16. Essential fatty acids are not produced by the body and have to be replaced in the diet 7.

As such, Ample was designed to contain a blend of saturated, monounsaturated, and polyunsaturated fatty acids that have been shown to be beneficial to health.

Coconut Oil

Every bottle of Ample contains nearly 10 grams of organic coconut oil, which is rich in easily-absorbed saturated fats called medium-chain triglycerides (MCTs), as well as a full-spectrum of long chain triglycerides, absorbed more slowly 10, 11.

Chia Seed Oil

Chia seeds contain a 3:1 ratio of omega-3 to omega-6 fatty acids. A increased ratio of omega-3 to omega-6 fatty acids has been shown to contribute to overall health and lower risk of chronic diseases such as cardiovascular disease, hypertension, and type 2 diabetes 14.

Macadamia Nut Oil

Macadamia nut oil contains the highest concentration of monounsaturated fatty acids) of any oil 12. Research suggests that diets rich in macadamia nut oil reduce LDL cholesterol and promote cardiovascular health 13.

Sunflower Lecithin

Sunflower lecithin is a phospholipid with an abundance of choline, a necessary intermediate for proper neurotransmitter production 15.

High-Quality Protein Sources

Research continues to provide evidence that protein needs are greater in active individuals, especially those who exercise regularly 1. Unfortunately, it can be tough to ingest a sufficient amount of high-quality protein through only whole foods and while on-the-go.

As a result, each bottle of 400-calorie Ample contains over 25 grams of protein.

Grass-Fed Whey Protein

Ample’s whey protein concentrate comes from grass-fed cows that produce milk higher in omega-3 fatty acids and antioxidants than grain-fed cows 2. These cows are never treated with recombinant bovine growth hormone (rBGH).

Whey protein is a complete protein containing all nine of the essential amino acids, with a significant amount of the branched-chain amino acid L-leucine. Research has shown that L-leucine is the key amino acid for stimulating muscle protein synthesis 3. This means that whey protein is an ideal protein source for individuals looking to improve their musculature, fitness and overall health.

Grass-Fed Collagen Protein

As the main component of connective tissue (skin, hair, bones, tendons), collagen is the most abundant protein in mammals, making up roughly one-third of the body’s total protein content 5. Collagen is rich in the essential amino acids alanine, glycine, and proline, which are crucial for proper formation of elastin; in turn, this makes collagen a major contributor to healthy skin, joints, and hair 6.

(Ample Original only)

Pea Protein

Pea protein is a superior plant-based protein high in most amino acids that has been shown to aid in muscle recovery just as much as whey protein, likely because of the high L-arginine content.

The pea protein found in Ample is low in lectins, and is derived from split peas. Pea protein is low in cysteine and methionine and high in lysine, which is the opposite of rice protein. When combined, the two provide the full complement of all essential amino acids for your diet.

Rice Protein

Rice protein is low in lysine, but high in cysteine and methionine, which is the opposite of pea protein. When combined, the two provide the full complement of all essential amino acids for your diet.

(Ample V only)

Limited Carbohydrates

Excess carbohydrates from refined sugar has been repeatedly shown to have a negative impact on health. A highly refined carbohydrate diet can promote inflammation, and may disrupt proper cardiovascular, endocrine, and metabolic function 27, 28, 29.

Given this, we formulated Ample with limited sources of starch and sugar to provide fuel without the negative effects.

Organic Sweet Potato Starch

Sweet potato starch is very low in sugar and digests slowly 30 to promote satiety, healthy blood glucose levels, and provide lasting energy.

Tapioca Starch

Tapioca is a long-chain starch derived from the cassava root, which grows naturally in Brazil. The long chain nature of this carbohydrate make it an excellent source of prebiotic material for our gut bacteria, hence supporting a healthy gut microbiome 31, as well as controlling blood sugar levels, satiation 32, and supporting cardiovascular health 33.

Fiber and Prebiotics

The human gut contains nearly three pounds of bacteria - comprised of over 1000 different species - that help us digest and absorb nutrients from food 16. These microbes are collectively referred to as our gut microbiome, which is crucial for healthy endocrine regulation, immune function, and even body-weight regulation 17, 18, 19. The gut microbiome feeds on undigested fiber and prebiotics.

We formulated Ample to include soluble fiber, insoluble fiber, resistant starch, and fructooligosaccharides to optimally flourish a healthy gut microbiome.

Organic Banana Resistant Starch

Digestion-resistant starches are a new and innovative breakthrough in nutritional science that have pronounced health benefits, particularly as prebiotics that improve gut health, enhance absorption of nutrients, and improve blood glucose regulation 20. Research suggests that resistant starches from banana flour promote digestive health by influencing growth of healthy microbiota in the gut and altering the morphology of gut tissue 21.

Moreover, banana resistant starch is a potent prebiotic digested similarly to other soluble dietary fibers; it’s fermented in the colon to short-chain fatty acids such as propionate, butyrate, and acetate, which are easily oxidized for energy and to feed healthy intestinal flora 22.

Organic Jerusalem Artichoke Inulin

Inulin is a special type of soluble fiber called fructo-oligosaccharides (FOS). It is found naturally in many foods, such as jerusalem artichoke and chicory root. FOS act as a prebiotic by stimulating growth of healthy gut bacteria. It has also been shown to improve mineral absorption and blood lipid profiles 23.

Acacia Fiber

Acacia fiber is a type of soluble fiber sourced from the sap of Acacia senegal trees. Studies have shown that acacia fiber helps lower cholesterol levels, keep blood sugar in check, promote healthy digestion, and protect against diabetes 24, 25.

Organic Psyllium Husk

Psyllium husk is the outermost layer of a whole grain, that, because of its soluble fiber amount, gives Ample a rich thickness. Viscous fibers such psyllium have been shown to lower total cholesterol, control blood glucose and insulin levels (citation) and helps promote a healthy bowel 26.


Recent research shows the emerging importance of probiotics and healthy gut flora for protection against gastrointestinal issues such as inflammatory bowel disease and even colorectal cancer 42. Moreover, probiotics act as a barrier against common pathogens, they enhance immune system defense, and promote key nutrient absorption from food 43.

To optimize the gut microbiome and digestive health, Ample is packed with not only prebiotics such as fiber and resistant starch, but also 40 billion colony-forming units (CFUs) of a potent six-strain blend of probiotics.

Bacillus Coagulans

B. coagulans is unique in that it is exceptionally able to survive in the acidic environment of the stomach. B. Coagulans has been shown to improve digestive tract health, specifically aiding those with Irritable Bowel Syndrome (IBS) 44.

Lactobacillus acidophilus

L. acidophilus is a lactic acid bacteria that naturally grows in the small intestine 45. It is often used to treat lactose intolerance, Crohn’s Disease and general gut dysbiosis, and is very resistant to stomach acid. L. acidophilus has also been shown to produce folate (vitamin B9) within the body 46.

Lactobacillus rhamnosus

Like L. acidophilus, L. rhamnosus is a bacterium colonizing the small intestine and is a very important regulator in helping our immune system optimally function 47. It also has an ability to aid in digestion of lactose by the creation of lactase, as well as creating folate and vitamin B12 48.

Bifidobacterium Lactis

Bifidobacterium lactis is a bacterium that colonizes the gut and is specifically known for its mechanisms in containing resistance to bile salts (important since the bacteria needs to get past some very harsh digestion!) 47. Like Lactobacillus, Bifidobacterium aid in the digestion of lactose and are also critical for creating B vitamins 49.

Bifidobacterium infantis

In addition to vitamin synthesis, B. infantis is widely used to normalize gut bacteria function. It has shown to reduce symptoms of IBS 50. B.infantis has a wide variety of enzymes to digest many different oligosaccharides, which is good for us because it will help break down indigestible material. B. infantis has been found to be a better bacterial colonizer than other species 51 and is also great at bile salt resistance 52.

Lactobacillus paracasei

L. paracasei is also part of our natural human flora and is particularly important as it consumes fructo-oligosaccharides found in the inulin (so it will help in the breakdown of other ingredients found in Ample), and has been shown to contribute to helping regulate our immune system (it’s one of the probiotic strains used in the widely known therapeutic treatment VSL #3 that has been used in therapies to treat ulcerative colitis) 52, 53.

Plant-based micronutrients

The scientific community is still developing understanding of the complexities of micronutrients, from how vitamins and minerals relate to each other to how antioxidants and other phytochemicals affect our bodies.

Ample derives its vitamins, minerals and other antioxidants exclusively from natural sources.

Organic Chlorella

Chlorella is a very nutrient-dense algae containing abundant amounts of Vitamins A, B1, B2, B3, and B6. It is also a rich source of vital minerals such as calcium, iron, magnesium, phosphorus and zinc. Recent clinical trials suggest that chlorella supplementation may reduce blood pressure, enhance immune system function, accelerate wound healing, and LDL cholesterol levels 34.

Chlorella contains a high concentration of a health-promoting omega-3 fatty acid called eicosapentaenoic acid (EPA). EPA is a unique polyunsaturated fatty acid that has been shown to reduce risk of cardiovascular disease, fight inflammation, and increase insulin sensitivity 35.

Organic Wheatgrass

Wheatgrass contains a full spectrum of nutrients, including chlorophyll, amino acids, minerals, vitamins, and enzymes 36. Wheatgrass also has high antioxidant capacity to control inflammation.

Organic Barley Grass

Barley grass is one of the most abundant grains on Earth and is high in micronutrients (especially manganese and phosphorus) 37. Like wheatgrass, Barley grass also has an exceptional antioxidant capacity, and hence the ability to control inflammation, an important aspect since oxidative damage has being linked to many serious diseases such as cancer, cardiovascular disease,, diabetes melitus, Alzheimer’s 38.

Organic Cocoa

Cocoa is rich in polyphenols such as flavonoids, tannins, and stilbenes, and has been shown to provide numerous benefits, ranging from enhanced glucose metabolism, cardioprotective properties, and increased fatty acid oxidation 39, 40, 41.

Ketogenic diet resources: Click here!


Lemon, P. W. (2000). Beyond the zone: protein needs of active individuals. Journal of the American College of Nutrition, 19(sup5), 513S-521S.
Havemose, M. S., Weisbjerg, M. R., Bredie, W. L. P., Poulsen, H. D., & Nielsen, J. H. (2006). Oxidative stability of milk influenced by fatty acids, antioxidants, and copper derived from feed. Journal of Dairy Science, 89(6), 1970-1980.
Katsanos, C. S., Kobayashi, H., Sheffield-Moore, M., Aarsland, A., & Wolfe, R. R. (2006). A high proportion of leucine is required for optimal stimulation of the rate of muscle protein synthesis by essential amino acids in the elderly. American Journal of Physiology-Endocrinology And Metabolism, 291(2), E381-E387.
Helm, R. M., & Burks, A. (1996). Hypoallergenicity of rice protein. Cereal foods world, 41(11), 839-843.
Di Lullo, G. A., Sweeney, S. M., Körkkö, J., Ala-Kokko, L., & San Antonio, J. D. (2002). Mapping the ligand-binding sites and disease-associated mutations on the most abundant protein in the human, type I collagen. Journal of Biological Chemistry, 277(6), 4223-4231.
Rauscher, S., Baud, S., Miao, M., Keeley, F. W., & Pomès, R. (2006). Proline and glycine control protein self-organization into elastomeric or amyloid fibrils. Structure, 14(11), 1667-1676.
Groff JL, Gropper SS, Hunt SM. Advanced Nutrition and Human Metabolism. New York: West Publishing Company; 1995.
Clandinin, M. T., Cheema, S., Field, C. J., Garg, M. L., Venkatraman, J., & Clandinin, T. R. (1991). Dietary fat: exogenous determination of membrane structure and cell function. The FASEB journal, 5(13), 2761-2769.
Dorgan, J. F., Judd, J. T., Longcope, C., Brown, C., Schatzkin, A., Clevidence, B. A., ... & Taylor, P. R. (1996). Effects of dietary fat and fiber on plasma and urine androgens and estrogens in men: a controlled feeding study. The American journal of clinical nutrition, 64(6), 850-855.
Page, K. A., Williamson, A., Yu, N., McNay, E. C., Dziura, J., McCrimmon, R. J., & Sherwin, R. S. (2009). Medium-chain fatty acids improve cognitive function in intensively treated type 1 diabetic patients and support in vitro synaptic transmission during acute hypoglycemia. Diabetes, 58(5), 1237-1244.
Dayrit, F. (2015). The Properties of Lauric Acid and Their Significance in Coconut Oil. Journal of the American Oil Chemists’ Society, 92(1), 1-15.
Ako, H., Okuda, D., & Gray, D. (1994). Healthful new oil from macadamia nuts. Nutrition (Burbank, Los Angeles County, Calif.), 11(3), 286-288.
Griel, A. E., Cao, Y., Bagshaw, D. D., Cifelli, A. M., Holub, B., & Kris-Etherton, P. M. (2008). A macadamia nut-rich diet reduces total and LDL-cholesterol in mildly hypercholesterolemic men and women. The Journal of nutrition, 138(4), 761-767.
Muñoz, L. A., Cobos, A., Diaz, O., & Aguilera, J. M. (2013). Chia seed (Salvia hispanica): an ancient grain and a new functional food. Food reviews international, 29(4), 394-408.
Fernstrom, J. D. (1977). Effects of the diet on brain neurotransmitters.Metabolism, 26(2), 207-223.
Sears, Cynthia L. (2005). A dynamic partnership: Celebrating our gut flora. Anaerobe. 11(5): 247–51.
Evans, J. M., Morris, L. S., & Marchesi, J. R. (2013). The gut microbiome: the role of a virtual organ in the endocrinology of the host. Journal of Endocrinology, 218(3), R37-R47.
Kau, A. L., Ahern, P. P., Griffin, N. W., Goodman, A. L., & Gordon, J. I. (2011). Human nutrition, the gut microbiome and the immune system. Nature, 474(7351), 327-336.
Turnbaugh, P. J., & Gordon, J. I. (2009). The core gut microbiome, energy balance and obesity. The Journal of physiology, 587(17), 4153-4158.
Sajilata, M. G., Singhal, R. S., & Kulkarni, P. R. (2006). Resistant starch–a review. Comprehensive reviews in food science and food safety, 5(1), 1-17.
Faisant, N., Buleon, A., Colonna, P., Molis, C., Lartigue, S., Galmiche, J. P., & Champ, M. (1995). Digestion of raw banana starch in the small intestine of healthy humans: structural features of resistant starch. British Journal of Nutrition, 73(01), 111-123.
Cummings, J. H., Beatty, E. R., Kingman, S. M., Bingham, S. A., & Englyst, H. N. (1996). Digestion and physiological properties of resistant starch in the human large bowel. British Journal of Nutrition, 75(05), 733-747.
Gibson, G. R., Scott, K. P., Rastall, R. A., Tuohy, K. M., Hotchkiss, A., Dubert-Ferrandon, A., ... & Macfarlane, S. (2010). Dietary prebiotics: current status and new definition. Food Sci Technol Bull Funct Foods, 7, 1-19.
Sharma, R. D. (1985). Hypocholesterolemic effect of gum acacia in men. Nutrition Research, 5(12), 1321-1326.
Sharma, R. D. (1985). Hypoglycemic effect of gum acacia in healthy human subjects. Nutrition Research, 5(12), 1437-1441.
Mehmood, M. H., Aziz, N., Ghayur, M. N., & Gilani, A. H. (2011). Pharmacological basis for the medicinal use of psyllium husk (Ispaghula) in constipation and diarrhea. Digestive Diseases and Sciences, 56(5), 1460-1471.
Jéquier E. (2002). Leptin signaling, adiposity, and energy balance. Ann NY Acad Sci. 967:379-88. Review.
DeFronzo, R. A., & Ferrannini, E. (1991). Insulin resistance: a multifaceted syndrome responsible for NIDDM, obesity, hypertension, dyslipidemia, and atherosclerotic cardiovascular disease. Diabetes care, 14(3), 173-194.
Finkel, T., & Holbrook, N. J. (2000). Oxidants, oxidative stress and the biology of ageing. Nature, 408(6809), 239-247.
Senanayake, S. A., Ranaweera, K. K. D. S., Gunaratne, A., & Bamunuarachchi, A. (2013). Comparative analysis of nutritional quality of five different cultivars of sweet potatoes (Ipomea batatas (L) Lam) in Sri Lanka. Food science & nutrition, 1(4), 284-291.
Lefranc-Millot C, Guerin-Deremaux L, Wils D, Neut C, Miller LE, Saniez-Degrave MH. Impact of a resistant dextrin on intestinal ecology: how altering the digestive ecosystem with NUTRIOSE®, a soluble fibre with prebiotic properties, may be beneficial for health. J Int Med Res. 2012;40(1):211-24.
Tan, C., Wei, H., Zhao, X., Xu, C., Zhou, Y., & Peng, J. (2016). Soluble Fiber with High Water-Binding Capacity, Swelling Capacity, and Fermentability Reduces Food Intake by Promoting Satiety Rather Than Satiation in Rats. Nutrients, 8(10), 615.
Slavin JL, Savarino V, Paredes-Diaz A, Fotopoulos G. A review of the role of soluble fiber in health with specific reference to wheat dextrin. J Int Med Res. 2009 Jan-Feb;37(1):1-17.
Merchant, R. E., & Andre, C. A. (2001). A review of recent clinical trials of the nutritional supplement Chlorella pyrenoidosa in the treatment of fibromyalgia, hypertension, and ulcerative colitis. Alternative therapies in health and medicine, 7(3), 79.
DONG, H. J., JIANG, J. Y., ZHENG, L. J., & PANG, J. X. (2010). Research Advances of Novel Microecologic Probiotics Bacillus coagulans [J]. Food Science, 1, 068.
Singh, N., Verma, P., & Pandey, B. R. (2012). Therapeutic potential of organic Triticum aestivum linn.(wheat grass) in prevention and treatment of chronic diseases: An overview. International Journal of Pharmaceutical Sciences and Drug Research, 4(1), 10-14.
Paulíčková, I., Gabrovska, D., Havlova, P., Holasova, M., ... & Vaculová, K. (2007). Evaluation of barley grass as a potential source of some nutritional substances. Czech J. Food Sci. Vol, 25(2), 65-72.
Nunomura, A., Perry, G., Aliev, G., Hirai, K., Takeda, A., Balraj, E. K., ... & Chiba, S. (2001). Oxidative damage is the earliest event in Alzheimer disease. Journal of Neuropathology & Experimental Neurology, 60(8), 759-767.
Almoosawi, S., Tsang, C., Ostertag, L. M., Fyfe, L., & Al-Dujaili, E. A. S. (2012). Differential effect of polyphenol-rich dark chocolate on biomarkers of glucose metabolism and cardiovascular risk factors in healthy, overweight and obese subjects: a randomized clinical trial. Food & Function, 3(10), 1035-1043.
Ostertag, L. M., Kroon, P. A., Wood, S., Horgan, G. W., Cienfuegos‐Jovellanos, E., Saha, S., … & de Roos, B. (2013). Flavan‐3‐ol‐enriched dark chocolate and white chocolate improve acute measures of platelet function in a gender‐specific way—a randomized‐controlled human intervention trial. Molecular nutrition & food research, 57(2), 191-202.
Allgrove, J. E., Farrell, E., Gleeson, M., Williamson, G., & Cooper, K. (2011). Regular dark chocolate consumption’s reduction of oxidative stress and increase of free-fatty-acid mobilization in response to prolonged cycling.
Fijan, S. (2014). Microorganisms with claimed probiotic properties: an overview of recent literature. International journal of environmental research and public health, 11(5), 4745-4767.
Fooks, L. J., & Gibson, G. R. (2002). Probiotics as modulators of the gut flora. British Journal of Nutrition, 88(S1), s39-s49.
Muhammed Majeed, et. al. (2016). Bacillus coagulans MTCC 5856 supplementation in the management of diarrhea predominant Irritable Bowel Syndrome: a double blind randomized placebo controlled pilot clinical study.
Verbeke, K. A., Boobis, A. R., Chiodini, A., Edwards, C. A., Franck, A., Kleerebezem, M., ... & Tuohy, K. M. (2015). Towards microbial fermentation metabolites as markers for health benefits of prebiotics. Nutrition research reviews, 28(01), 42-66.
Rossi, M., Amaretti, A., & Raimondi, S. (2011). Folate production by probiotic bacteria. Nutrients, 3(1), 118-134.
Fijan, Sabina (2014). Microorganisms with claimed probiotic properties: an overview of recent literature. Int J Environ Res Public Health; 11(5): 4745–4767.
Malcolm W. Hickey, Alan J. Hillier, G. Richard Jago (1986)..Transport and Metabolism of Lactose, Glucose, and Galactose in Homofermentative Lactobacilli. Appl Environ Microbiol. 1986 Apr; 51(4): 825–831.
Karina Pokusaeva, Gerald F. Fitzgerald,Douwe van Sinderen (2011). Carbohydrate metabolism in Bifidobacteria.; Genes Nutr. 2011 Aug; 6(3): 285–306.
Whorwell PJ, et. al. (2006). Efficacy of an encapsulated probiotic Bifidobacterium infantis 35624 in women with irritable bowel syndrome.
Garrido, D., Ruiz-Moyano, S., Jimenez-Espinoza, R., Eom, H., Block, D.E., Mills, D.A., (2013). Utilization of galactooligosaccharides by Bifidobacterium longum subs. Infantis Isolates. Food Microbiol.; 33(2): 262–270. doi:10.1016/
Lefteris Makras, et. al. (2005). Lactobacillus paracasei subsp. paracasei 8700:2 Degrades Inulin-Type Fructans Exhibiting Different Degrees of Polymerization.
Smokvina, T., Wels, M., Polka, J., Chervaux, C., Brisse, S., Boekhorst, J., ... & Siezen, R. J. (2013). Lactobacillus paracasei comparative genomics: towards species pan-genome definition and exploitation of diversity. PLoS One, 8(7), e68731.