Mark Walker Drinks Sdn Bhd, a Malaysian producer of premium beverages, has entered the high‑protein drink segment with a novel approach. Moving beyond the usual divide between whey and plant‑based proteins, Walker’s Protein Sparkling delivers 10g of protein through hydrolyzed bovine collagen.
Packaged in a 250ml format, the drink is made with coconut water powder, enriched with 100mg of vitamin C, and naturally sweetened with stevia.
While hydrolyzed bovine collagen contributes protein, it is technically an incomplete source as it lacks certain essential amino acids such as tryptophan. Instead, collagen is best recognized for its functional benefits — supporting skin elasticity, joint health and connective tissue repair — rather than muscle building.
