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Ghost, Cinnabon roll out vegan, whey protein powders

The companies have partnered to launch two nutritional powders that incorporate the authentic taste of a cinnamon roll.
ghost cinnabon whey vegan protein

Thanks to a new partnership with Cinnabon, Ghost is adding a hint of cinnamon sweetness to its sports nutrition products.

The two companies have collaborated to launch whey and vegan protein powders in a Cinnabon flavor, which channels the flavors of ooey-gooey cinnamon rolls.

“We are always looking for unique and relevant ways to bring our guests the signature flavors of our world famous cinnamon rolls,” said Dave Mikita, president of international and retail channels at Focus Brands. “Cinnabon cinnamon rolls are irresistibly good, and this new protein powder helps feed our fans' cravings in an exciting new format.”

[Read more: Dole enters wellness space with fruit-powered vitamins]

The Ghost Whey product contains 25 g of protein per serving and combines a 100% whey protein blend with natural digestive enzymes. Ghost Vegan offers 20 g of protein per serving that contains a blend of pea protein concentrate, organic pumpkin protein and watermelon seed protein, the company said.

In order to incorporate the nostalgic taste of a Cinnabon cinnamon roll, the products contain the brand’s signature Makara cinnamon.

“Every recipe has a secret ingredient that pulls everything together, and this collaboration is centered on authenticity,” said Dan Lourenco, co-founder and CEO of Ghost. “Ghost is proud to team up with Cinnabon to create a product that emulates the classic taste of a sweet, cinnamon-spiced cinnamon roll. We are continuing to make sports nutrition approachable by creating protein powders that taste exactly like iconic products we know and love.”

[Read more: Premier Protein unveils plant-based product line]

Ghost Whey x Cinnabon retails for $44.99 and Ghost Vegan x Cinnabon retails for $49.99. Both products are currently available for purchase online and will hit GNC shelves nationwide beginning March 23.

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