Sensapure Flavors turned bright orange air-based protein into delicious salted caramel and chai beverages. When novel proteins break the rules, they make them taste good. See their protein mastery at IFT FIRST Booth S229, July 14-16.
While most flavor houses retreat when faced with challenging proteins, Sensapure Flavors sees opportunity. When brands approach them with proteins that are off-color, intensely bitter, or completely unprecedented in the food industry, Sensapure’s team doesn’t just accept the challenge — they thrive on it.
This expertise has positioned Sensapure as the industry’s go-to experts for novel protein applications, from traditional plant-based challenges like pea and hemp proteins to breakthrough innovations that push the boundaries of what’s possible. Their recent collaboration with a revolutionary protein literally made “out of thin air” perfectly demonstrates why cutting-edge protein companies seek out Sensapure when standard flavoring approaches simply won’t work.
This article explains how Sensapure’s gotten so good with these wild proteins, and why brands should look to them for help with theirs. We also tease what’s to come at IFT First 2025.
Ready to experience this protein flavoring mastery firsthand? Visit Sensapure Flavors at IFT FIRST in Chicago, July 14-16, at Booth S229 to see their innovations in action, and sign up for our Sensapure news alerts to stay informed about their latest breakthroughs, then let’s get into it:
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The Hidden Complexity of Protein Flavoring
Most people assume protein flavoring is simple: just add some cocoa powder and sweetener to a bucket and call it chocolate. The reality is vastly more complex, especially when working with novel proteins that bring unique challenges no one has solved before. It’s even more difficult with ready-to-drink (RTD) applications.
“Proteins are really, really big molecules,” explains Derek Greer, Senior R&D Director at Sensapure Flavors, who joined us on Episode #149 of the PricePlow Podcast. “They have four types of structures, and the tertiary structure is enormous — we’re talking hundreds of thousands of Daltons. What that means is they’re really good at holding things, including flavor compounds.”
The Protein Flavoring Challenge Matrix
When Sensapure encounters a new protein, their team evaluates multiple critical factors:
- Molecular size and binding capacity: Larger proteins require more flavor to compensate for compounds that get “trapped” within the protein structure
- Astringency levels: Many proteins, especially whey-based ones, create a chalky, mouth-drying sensation that must be masked
- pH sensitivity: Each protein has an isoelectric point where it completely breaks apart, potentially releasing or capturing flavors unexpectedly
- Processing stability: Heat treatment during manufacturing can denature proteins, dramatically altering flavor release
- Color limitations: Novel proteins often come with unexpected colors that restrict flavor options
An incredible example available at IFT FIRST 2025 showcases the talents at Sensapure Flavors:
Case Study – The Solein Success Story: When Orange Becomes an Asset
Perhaps no project better demonstrates Sensapure’s novel protein expertise than their recent collaboration with Solar Foods and their revolutionary Solein protein. This revolutionary protein — produced by hydrogen-oxidizing microbes that literally eat air and produce protein — presented challenges unlike anything the industry had encountered: It comes as a bright orange powder.
Finnish company Solar Foods just made protein powder from literal air! Solein® uses microbes that eat hydrogen + CO2 to produce 78% protein with all essential amino acids. It’s also already GRAS self-affirmed and in production.
“Solein is a very interesting protein, and it is a bright, bright orange,” notes Derek. “I’m talking like an orange shirt… bright orange. So normally, proteins are white, opaque, you know, maybe clear, but they don’t usually take an orange color. That’s very unusual.”
Working Around the Color Constraint
The vibrant orange color immediately eliminated traditional flavor options. “We can’t make a chocolate if it’s colored orange… it doesn’t fit.” Derek explains. Instead, Sensapure’s team pivoted to flavors that work with the natural color:
- Salted caramel – where orange tones enhance the rich, buttery profile
- Pumpkin – a natural fit that embraces the orange color story
- Tropical flavors – where orange becomes an asset rather than a limitation
- Chai – warming spices that complement the unique color profile
Technical Innovations for RTD Applications
Working with Solein in ready-to-drink (RTD) applications presented additional complexity. Sensapure successfully formulated the novel beverages at 5% protein content, with goals to push even higher. The challenge isn’t just flavor, either:
“One of the worst sins is something called fouling, and that means you put something in there and it gets stuck and caked on inside the equipment, and so you have to manually take it apart with wire brushes and scrub it,” Derek explains. “Because they’ve never done anything before, we started with 1%, they went to 2%, then 4%, then 5%.”
Beyond Whey and Pea: Tackling Proteins That Break the Rules
Sensapure’s reputation for protein mastery extends across the full spectrum of challenging applications. Their team regularly conquers problems that make other flavor houses walk away:
Sensapure Flavors predicts major 2025 flavor trends: Aromatics like elderflower and lavender, exotic fruits, and natural spices lead functional beverage innovation. Plus their new OMVE pilot plant changes the development game.
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Plant-Based Protein Challenges
Traditional plant proteins like pea and cashew bring complex complications. “Some things like peas and cashews and almonds have these very deep, herbaceous notes. They taste and smell like vegetables,” explains Greer.
Sensapure’s solution involves sophisticated processing techniques, including direct steam injection to remove off-flavors while compensating for inevitable flavor loss during processing.
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Whey Protein Astringency Solutions
Even familiar proteins like whey present ongoing challenges. The characteristic chalky astringency that makes many protein shakes unpalatable, especially in beverage applications, and requires specialized masking approaches.
“One of the easiest tricks is to use a little bit of salt,” Derek reveals. “When you put something in your mouth that dries it out, you put something in the mouth as well that makes the mouth water and makes you salivate. It offsets the drying.”
Sensapure maintains an arsenal of proprietary masking agents specifically designed for protein applications, along with techniques using tiny amounts of sugar (keeping products under 4 calories per container to maintain zero-calorie claims).
The RTD vs. Powder Distinction
Understanding the complexity difference between ready-to-drink and powder applications is crucial for effective protein flavoring.
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Powder Applications: Relatively Straightforward
“When you’re dealing with protein in a dry powder, you don’t really have to worry about those things, because it’s gonna go into water,” Derek explains. “It’s not nearly as complicated, because once you mix it in the water, you’re going to drink it in the next 20 to 30 minutes.”
Sensapure Flavors demonstrates mastery with their Spring 2025 concept beverages! From paraxanthine-powered energy drinks to post-GLP-1 recovery solutions, they’re proving functional ingredients don’t have to sacrifice taste.
The main concerns for powders focus on:
- Solubility: Ensuring instant mixing without clumping
- Flavor stability: Preventing secondary reactions when powder meets liquid
- Ingredient compatibility: Avoiding bitter development over time
But the beverage market is the one that’s growing, and that’s where things get far more difficult. It’s also where Sensapure Flavors has invested a ton of time and effort:
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RTD Applications: Exponentially More Complex
Sensapure’s expertise in low-acid beverage applications (pH above 4.6) emphasizes the additional complexity of shelf-stable protein beverages.
Low acid beverages are more of a risk microbiologically, so they require commercial sterility to process them. When you get into a low acid application, it is advantageous from both a cost perspective and overall quality to have a combination of proteins.
Critical RTD considerations include:
- pH buffering: Even small pH drifts can destabilize protein formulations
- Heat processing survival: Flavors must withstand high-temperature processing without degradation
- Shelf life stability: Proteins and flavors must remain stable for months under ambient conditions
- Vitamin and functional ingredient screening: Heat-sensitive compounds require careful evaluation
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High-Acid Applications: Specialized Expertise
Sensapure Flavors: Innovative Flavor Systems
While Sensapure’s team focuses on low-acid applications, Derek brings deep expertise in high-acid protein beverages (pH below 4.6). Sensapure has developed best-in-class flavor systems for acidified protein applications, such as acidified clear whey protein isolates, which often feature fruity and candy flavor profiles that require specialized approaches to maintain clarity and taste integrity in highly acidic environments.
This dual expertise across both high-acid and low-acid applications positions Sensapure as one of the few flavor houses capable of handling protein challenges across the entire pH spectrum.
Advanced Techniques for Challenging Applications
Sensapure’s team employs sophisticated approaches when standard flavoring methods fall short:
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Protein Masking Systems
Beyond traditional bitter blockers, Sensapure has developed specialized protein masking systems including:
Sensapure Flavors introduces its beverage concepts, including PURE K, PURE M, PURE B, PURE R, and of course their Lemonade flavor in XPO NRG. These drinks mask functional ingredients naturally while delivering bold, refreshing flavors.
- Bitterness maskers for alkaloid-heavy proteins
- Pea protein maskers for legume-based applications
- Sweetness enhancers to improve overall palatability
- Mouthfeel enhancers to counter protein astringency
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Processing Optimization
Understanding how proteins behave during various processing methods allows Sensapure to optimize flavor systems:
- UHT processing: Ultra-high temperature treatment requires heat-stable flavor systems
- Retort processing: Harsher conditions demand robust flavor formulations
- Aseptic processing: Gentler treatment preserves delicate flavor notes
Experience Sensapure’s Protein Expertise at IFT FIRST
Sensapure Flavors will showcase their protein flavoring mastery at IFT FIRST in Chicago, July 14-16, at Booth S229. Visitors can experience their Solein collaboration firsthand with properly formulated samples that demonstrate what’s possible when expert flavor development meets revolutionary protein technology.
The booth will feature:
- Four Solein-based concepts: Including chocolate and cinnamon roll powders, plus chai and velvet lemon RTD beverages
- Technical consultations: Meet with the Sensapure team to discuss your protein flavoring challenges
- Live demonstrations: See how Sensapure’s flavor systems transform challenging proteins into exceptional consumer experiences
- GLP-1 concept showcase: Sensapure is also preparing for the next big wave in satiety-supportive drinks tailored to GLP-1 users, blending protein, fat, and functional fiber ingredients.
The Future of Protein Flavoring
As the protein industry continues evolving toward novel sources — from fermented proteins to cellular agriculture — Sensapure positions itself at the forefront of these innovations. Their recent 2025 flavor trends analysis highlighted how aromatics, exotics, and natural spices are reshaping not just traditional flavoring, but protein applications as well.
This proactive approach means when the next revolutionary protein emerges, Sensapure will already understand its characteristics and have flavor solutions ready. The team focuses on getting ahead of the curve with hero ingredients, understanding how new proteins interact with their flavor systems, and proactively developing maskers or enhanced technologies that improve the final product experience.
This proactive approach means when the next revolutionary protein emerges, Sensapure will already understand its characteristics and have flavor solutions ready.
Sensapure: The Slam Dunk for Novel Protein Applications
When your protein source pushes boundaries, you need a flavor partner who thrives on complexity. Sensapure Flavors brings:
- Deep technical expertise in protein chemistry and behavior
- Proven success with novel proteins like Solein
- Comprehensive masking systems for challenging flavor profiles
- Processing knowledge across all manufacturing methods
- Proactive innovation that anticipates industry trends
Learn about flavors with Sensapure. Mike and Ben with Scott Zimmerman and Derek Greer of Sensapure Flavors in Episode #149, exploring the art and science of flavor creation in supplements and energy drinks.
Whether you’re working with fermented proteins, novel plant sources, or breakthrough technologies like Solein, Sensapure Flavors transforms technical challenges into consumer-winning products.
The future of protein is here, and it tastes better with Sensapure. To dive deeper into their approach and expertise, listen to Derek Greer and Scott Zimmerman on Episode #149 of the PricePlow Podcast, where they share insights into the art and science of flavor creation.
Visit Sensapure Flavors at IFT FIRST, Booth S229, July 14-16 in Chicago to experience their protein flavoring innovations firsthand.
For more information about Sensapure Flavors and their protein applications, visit Sensapure.com and sign up for our Sensapure news alerts:
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