How Sensapure Flavors Conquers Novel Protein Challenges

Sensapure Flavors turned brilliant orange air-based protein into scrumptious salted caramel and chai drinks. When novel proteins break the foundations, they make them style good. See their protein mastery at IFT FIRST Sales space S229, July 14-16.

Whereas most taste homes retreat when confronted with difficult proteins, Sensapure Flavors sees alternative. When manufacturers strategy them with proteins which might be off-color, intensely bitter, or fully unprecedented within the meals trade, Sensapure’s staff doesn’t simply settle for the problem — they thrive on it.

This experience has positioned Sensapure because the trade’s go-to consultants for novel protein functions, from conventional plant-based challenges like pea and hemp proteins to breakthrough improvements that push the boundaries of what’s potential. Their latest collaboration with a revolutionary protein actually made “out of skinny air” completely demonstrates why cutting-edge protein firms hunt down Sensapure when normal flavoring approaches merely received’t work.

This text explains how Sensapure’s gotten so good with these wild proteins, and why manufacturers ought to look to them for assist with theirs. We additionally tease what’s to return at IFT First 2025.

Able to expertise this protein flavoring mastery firsthand? Go to Sensapure Flavors at IFT FIRST in Chicago, July 14-16, at Sales space S229 to see their improvements in motion, and join our Sensapure information alerts to remain knowledgeable about their newest breakthroughs, then let’s get into it:

The Hidden Complexity of Protein Flavoring

Most individuals assume protein flavoring is straightforward: simply add some cocoa powder and sweetener to a bucket and name it chocolate. The truth is vastly extra advanced, particularly when working with novel proteins that deliver distinctive challenges nobody has solved earlier than. It’s much more tough with ready-to-drink (RTD) functions.

“Proteins are actually, actually large molecules,” explains Derek Greer, Senior R&D Director at Sensapure Flavors, who joined us on Episode #149 of the PricePlow Podcast. “They’ve 4 kinds of constructions, and the tertiary construction is gigantic — we’re speaking a whole lot of 1000’s of Daltons. What meaning is that they’re actually good at holding issues, together with taste compounds.”

The Protein Flavoring Problem Matrix

When Sensapure encounters a brand new protein, their staff evaluates a number of crucial components:

• Molecular dimension and binding capability: Bigger proteins require extra taste to compensate for compounds that get “trapped” inside the protein construction
• Astringency ranges: Many proteins, particularly whey-based ones, create a chalky, mouth-drying sensation that should be masked
• pH sensitivity: Every protein has an isoelectric level the place it fully breaks aside, doubtlessly releasing or capturing flavors unexpectedly
• Processing stability: Warmth remedy throughout manufacturing can denature proteins, dramatically altering taste launch
• Coloration limitations: Novel proteins usually include surprising colours that limit taste choices

An unbelievable instance obtainable at IFT FIRST 2025 showcases the skills at Sensapure Flavors:

Case Examine – The Solein Success Story: When Orange Turns into an Asset

Maybe no venture higher demonstrates Sensapure’s novel protein experience than their latest collaboration with Photo voltaic Meals and their revolutionary Solein protein. This revolutionary protein — produced by hydrogen-oxidizing microbes that actually eat air and produce protein — introduced challenges in contrast to something the trade had encountered: It comes as a brilliant orange powder.

Finnish firm Photo voltaic Meals simply made protein powder from literal air! Solein® makes use of microbes that eat hydrogen + CO2 to supply 78% protein with all important amino acids. It’s additionally already GRAS self-affirmed and in manufacturing.

“Solein is a really attention-grabbing protein, and it’s a brilliant, brilliant orange,” notes Derek. “I’m speaking like an orange shirt… brilliant orange. So usually, proteins are white, opaque, you realize, possibly clear, however they don’t normally take an orange shade. That’s very uncommon.”

Working Across the Coloration Constraint

The colourful orange shade instantly eradicated conventional taste choices. “We are able to’t make a chocolate if it’s coloured orange… it doesn’t match.” Derek explains. As an alternative, Sensapure’s staff pivoted to flavors that work with the pure shade:

• Salted caramel – the place orange tones improve the wealthy, buttery profile
• Pumpkin – a pure match that embraces the orange shade story
• Tropical flavors – the place orange turns into an asset fairly than a limitation
• Chai – warming spices that complement the distinctive shade profile

Technical Improvements for RTD Purposes

Working with Solein in ready-to-drink (RTD) functions introduced further complexity. Sensapure efficiently formulated the novel drinks at 5% protein content material, with objectives to push even greater. The problem isn’t simply taste, both:

“One of many worst sins is one thing known as fouling, and meaning you set one thing in there and it will get caught and caked on contained in the tools, and so you must manually take it aside with wire brushes and scrub it,” Derek explains. “As a result of they’ve by no means achieved something earlier than, we began with 1%, they went to 2%, then 4%, then 5%.”

Past Whey and Pea: Tackling Proteins That Break the Guidelines

Sensapure’s fame for protein mastery extends throughout the total spectrum of difficult functions. Their staff usually conquers issues that make different taste homes stroll away:

Sensapure Flavors predicts main 2025 taste tendencies: Aromatics like elderflower and lavender, unique fruits, and pure spices lead purposeful beverage innovation. Plus their new OMVE pilot plant adjustments the event sport.

• Plant-Based mostly Protein Challenges

  Conventional plant proteins like pea and cashew deliver advanced issues. “Some issues like peas and cashews and almonds have these very deep, herbaceous notes. They style and scent like greens,” explains Greer.

  Sensapure’s answer entails subtle processing strategies, together with direct steam injection to take away off-flavors whereas compensating for inevitable taste loss throughout processing.

• Whey Protein Astringency Options

  Even acquainted proteins like whey current ongoing challenges. The attribute chalky astringency that makes many protein shakes unpalatable, particularly in beverage functions, and requires specialised masking approaches.

  “One of many best methods is to make use of a bit little bit of salt,” Derek reveals. “If you put one thing in your mouth that dries it out, you set one thing within the mouth as effectively that makes the mouth water and makes you salivate. It offsets the drying.”

  Sensapure maintains an arsenal of proprietary masking brokers particularly designed for protein functions, together with strategies utilizing tiny quantities of sugar (conserving merchandise underneath 4 energy per container to take care of zero-calorie claims).

The RTD vs. Powder Distinction

Understanding the complexity distinction between ready-to-drink and powder functions is essential for efficient protein flavoring.

• Powder Purposes: Comparatively Easy

  “If you’re coping with protein in a dry powder, you don’t actually have to fret about these issues, as a result of it’s gonna go into water,” Derek explains. “It’s not practically as difficult, as a result of when you combine it within the water, you’re going to drink it within the subsequent 20 to half-hour.”

  

  Sensapure Flavors demonstrates mastery with their Spring 2025 idea drinks! From paraxanthine-powered vitality drinks to post-GLP-1 restoration options, they’re proving purposeful components don’t must sacrifice style.

  The primary considerations for powders concentrate on:

  • Solubility: Making certain instantaneous mixing with out clumping
  • Taste stability: Stopping secondary reactions when powder meets liquid
  • Ingredient compatibility: Avoiding bitter improvement over time

  However the beverage market is the one which’s rising, and that’s the place issues get far harder. It’s additionally the place Sensapure Flavors has invested a ton of effort and time:

• RTD Purposes: Exponentially Extra Complicated

  Sensapure’s experience in low-acid beverage functions (pH above 4.6) emphasizes the extra complexity of shelf-stable protein drinks.

  Low acid drinks are extra of a threat microbiologically, so that they require industrial sterility to course of them. If you get right into a low acid software, it’s advantageous from each a price perspective and general high quality to have a mixture of proteins.

  Crucial RTD concerns embody:

  • pH buffering: Even small pH drifts can destabilize protein formulations
  • Warmth processing survival: Flavors should stand up to high-temperature processing with out degradation
  • Shelf life stability: Proteins and flavors should stay steady for months underneath ambient situations
  • Vitamin and purposeful ingredient screening: Warmth-sensitive compounds require cautious analysis

• Excessive-Acid Purposes: Specialised Experience

  

  Sensapure Flavors: Revolutionary Taste Techniques

  Whereas Sensapure’s staff focuses on low-acid functions, Derek brings deep experience in high-acid protein drinks (pH beneath 4.6). Sensapure has developed best-in-class taste techniques for acidified protein functions, corresponding to acidified clear whey protein isolates, which regularly characteristic fruity and sweet taste profiles that require specialised approaches to take care of readability and style integrity in extremely acidic environments.

  This twin experience throughout each high-acid and low-acid functions positions Sensapure as one of many few taste homes able to dealing with protein challenges throughout the complete pH spectrum.

Superior Methods for Difficult Purposes

Sensapure’s staff employs subtle approaches when normal flavoring strategies fall quick:

• Protein Masking Techniques

  Past conventional bitter blockers, Sensapure has developed specialised protein masking techniques together with:

  

  Sensapure Flavors introduces its beverage ideas, together with PURE Okay, PURE M, PURE B, PURE R, and naturally their Lemonade taste in XPO NRG. These drinks masks purposeful components naturally whereas delivering daring, refreshing flavors.

  • Bitterness maskers for alkaloid-heavy proteins
  • Pea protein maskers for legume-based functions
  • Sweetness enhancers to enhance general palatability
  • Mouthfeel enhancers to counter protein astringency

• Processing Optimization

  Understanding how proteins behave throughout varied processing strategies permits Sensapure to optimize taste techniques:

  • UHT processing: Extremely-high temperature remedy requires heat-stable taste techniques
  • Retort processing: Harsher situations demand strong taste formulations
  • Aseptic processing: Gentler remedy preserves delicate taste notes

Expertise Sensapure’s Protein Experience at IFT FIRST

Sensapure Flavors will showcase their protein flavoring mastery at IFT FIRST in Chicago, July 14-16, at Sales space S229. Guests can expertise their Solein collaboration firsthand with correctly formulated samples that exhibit what’s potential when professional taste improvement meets revolutionary protein expertise.

The sales space will characteristic:

• 4 Solein-based ideas: Together with chocolate and cinnamon roll powders, plus chai and velvet lemon RTD drinks
• Technical consultations: Meet with the Sensapure staff to debate your protein flavoring challenges
• Dwell demonstrations: See how Sensapure’s taste techniques remodel difficult proteins into distinctive client experiences
• GLP-1 idea showcase: Sensapure can also be getting ready for the subsequent large wave in satiety-supportive drinks tailor-made to GLP-1 customers, mixing protein, fats, and purposeful fiber components.

The Way forward for Protein Flavoring

Because the protein trade continues evolving towards novel sources — from fermented proteins to mobile agriculture — Sensapure positions itself on the forefront of those improvements. Their latest 2025 taste tendencies evaluation highlighted how aromatics, exotics, and pure spices are reshaping not simply conventional flavoring, however protein functions as effectively.

This proactive strategy means when the subsequent revolutionary protein emerges, Sensapure will already perceive its traits and have taste options prepared. The staff focuses on getting forward of the curve with hero components, understanding how new proteins work together with their taste techniques, and proactively growing maskers or enhanced applied sciences that enhance the ultimate product expertise.

This proactive strategy means when the subsequent revolutionary protein emerges, Sensapure will already perceive its traits and have taste options prepared.

Sensapure: The Slam Dunk for Novel Protein Purposes

When your protein supply pushes boundaries, you want a taste associate who thrives on complexity. Sensapure Flavors brings:

• Deep technical experience in protein chemistry and conduct
• Confirmed success with novel proteins like Solein
• Complete masking techniques for difficult taste profiles
• Processing information throughout all manufacturing strategies
• Proactive innovation that anticipates trade tendencies

Study flavors with Sensapure. Mike and Ben with Scott Zimmerman and Derek Greer of Sensapure Flavors in Episode #149, exploring the artwork and science of taste creation in dietary supplements and vitality drinks.

Whether or not you’re working with fermented proteins, novel plant sources, or breakthrough applied sciences like Solein, Sensapure Flavors transforms technical challenges into consumer-winning merchandise.

The way forward for protein is right here, and it tastes higher with Sensapure. To dive deeper into their strategy and experience, hearken to Derek Greer and Scott Zimmerman on Episode #149 of the PricePlow Podcast, the place they share insights into the artwork and science of taste creation.

Go to Sensapure Flavors at IFT FIRST, Sales space S229, July 14-16 in Chicago to expertise their protein flavoring improvements firsthand.

For extra details about Sensapure Flavors and their protein functions, go to Sensapure.com and join our Sensapure information alerts: