The Sydney Morning Herald
· collected 2026-10-06 · by Katie Cunningham
In Australia, there is a trend towards high-protein food products, ranging from frozen pizza to ice cream. Nutritionist Jess Burvill warns that while these items may appear health-conscious due to their protein content, consumers should look beyond the quantity and consider the quality of the protein and other nutritional aspects. She emphasizes the importance of whole foods like meat, fish, eggs, legumes, and dairy for a balanced diet rich in various nutrients alongside protein.
Written locally by qwen2.5:14b on 2026-10-06,
using this article's own text rather than the other coverage of the
same event (that is the story summary below).
Stroll down the aisles of any supermarket today and you’ll be bombarded by protein-boosted versions of everything from frozen pizza to peanut butter.
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But while these products might present themselves as a health-conscious option, there’s a lot more to consider than the numbers on the nutritional panel, says nutritionist, dietitian and health coach Jess Burvill.
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On her Instagram page, Burvill regularly posts about how “protein marketing”, as she calls it, can tempt shoppers into buying ultra-processed foods disguised as healthy options.
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“You’ve got to turn the package over and have a look at, okay, great, it’s got 20 or 30 grams of protein.
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it → get → protein
But what type of protein is that, and what else is in this food along with that protein?” Burvill points out.
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“And if I eat this, am I potentially missing out on other nutrients by choosing that as my source of protein?”
Looking at milk as an example, the number of grams of protein on a nutrition panel is only part of the picture.
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number → eat → picture
Cow’s milk naturally contains two main proteins, whey and beta-casein, but not all beta-casein proteins are the same.
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proteins → contain → proteins
Some ordinary cow’s milk naturally contains both A1 and A2-type beta-casein proteins, while others, like a2 Milk®, naturally contains only A2-type beta-casein protein.
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others → contain → protein
Protein supplies amino acids, the building blocks our body uses to help grow and repair muscle, bone, skin, hair and organs.
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body → supply → muscle
It can also help us feel fuller for longer, which may help with weight management.
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But Burvill says that it’s important to think about where that protein is coming from in addition to the quantity it offers.
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it → say → quantity
She believes the current cultural fixation on protein can encourage consumers to focus on the number of grams of protein they’re eating, rather than taking a step back and considering the bigger picture of what else is in that food.
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“If people are focusing too much on getting more of their protein from highly processed foods, that could have a detrimental effect on the overall quality of their diet,” she says.
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The healthiest way to get more protein into your diet, Burvill says, is through eating whole foods naturally rich in protein, like meat, fish, eggs, legumes and dairy.
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That’s partly because of what else those foods do and don’t contain.
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With red meat, for instance, you’re getting iron and zinc as well as protein.
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Fish offers omega 3 fatty acids.
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Fish → offer → acids
Eggs have choline.
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And dairy products like milk have that all-important calcium, plus phosphorus and B vitamins.
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products → have → calcium
So, with those foods, “you’re not just getting protein”, Burvill asserts, but also a whole raft of other good stuff.
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By contrast, ultra-processed protein foods may not always offer the same range of nutrients found in some whole-food protein sources and may contain higher levels of sugar, salt and artificial additives.
Different foods can provide different types of protein and amino acid profiles.
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Some foods naturally contain all nine essential amino acids, making them what is known as ‘complete’ protein sources.
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what → contain → sources
Whole foods like meat, fish and milk contain all nine essential amino acids our body needs but cannot produce naturally.
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body → contain → acids
Simple swaps for everyday nutrition
That’s where simple swaps can come in.
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One example is opting for cow’s milk in your morning coffee.
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A standard latte or flat white contains around 240ml of milk, providing approximately 8g of protein along with calcium and other key nutrients.
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latte → contain → calcium
Adding milk to dishes where you might normally use water or cream (think pasta, soups or porridge), can be another simple way to add protein and other nutrients without compromising on taste.
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Not to mention you probably already have that milk in your fridge, ready to go, without needing to add another item to your grocery cart.
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Thanks to a2 Milk, more Australians can enjoy the nutritional benefits of dairy milk, without the A1 protein that may cause digestive discomfort for some people.
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