Revolutionizing Plant Proteins: SentiaNova’s Innovative Approach to Flavor and Functionality
In the quest for healthier beverage options, many have faced a significant challenge: the taste and texture of pea protein. SentiaNova, a Zurich-based startup, has emerged from stealth mode with a groundbreaking solution. With their patented technology, they aim to eliminate the off-flavors often associated with pulse proteins while enhancing their functional properties.
Neutral-Tasting Pea Protein Concentrate Now Available
SentiaNova proudly touts their product’s tagline: “Plant proteins that don’t taste like plant proteins.” The company has made samples of their neutral-tasting pea protein concentrate readily available, with commercial volumes expected to launch in the fourth quarter of this year. Isolates will follow in due time.
“When you exceed 10 or 15 grams of pea protein, flavor issues arise, which leads to formulators mixing different plant proteins,” said Roi Wurgaft, co-founder and CTO, in a recent interview with AgFunderNews. “Many ready-to-mix and sports nutrition companies cite flavor as a key barrier.”
A Clean Solution to a Common Problem
Wurgaft emphasized that SentiaNova is not merely masking off-flavors—rather, they are actively removing them. “This is the cleanest-tasting pea protein the world has seen so far,” he declared.
Giacomo Cattaneo, associated with the Zurich-based venture studio FOOD FOUNDERS Studio, considers SentiaNova’s technology potentially transformative. He noted that when he first tried chickpea milk made with this innovative process, the flavor was “80-90% better” than the control. “It was a revelation! This technology could eliminate the need for flavor masks, a significant cost driver in any formulation,” he said.
Cost-Efficient Technology with No Regulatory Hassles
Typically, the process of extracting plant proteins involves cleaning, dehulling, splitting, and dry fractionation of harvested peas. SentiaNova’s technology can be inserted as a preprocessing step prior to dry-fractionation and can seamlessly integrate into existing systems. Daria Reisch, co-founder and CEO, stated, “We aim to collaborate with established pulse protein manufacturers to deliver high volumes to market.”
Off-flavors in pulse proteins stem from naturally occurring compounds like flavonoids and saponins. SentiaNova employs a proprietary pre-treatment process to selectively eliminate these compounds without exposing the proteins to heat or steam, which can lead to undesirable “toasty” flavors or protein denaturation.
Enhanced Functionality for Greater Inclusion Rates
Not only does SentiaNova improve the taste of pea protein, but the technology also enhances its functionality—boosting dispersibility, emulsification, and water-holding capacity. This allows for higher inclusion rates in products and upgrades lesser-utilized plant proteins, typically relegated to lower-value animal feed, into valuable human food ingredients.
Cost Savings for Formulators
An independent sensory evaluation conducted by Haystack Consulting found that SentiaNova’s products consistently outperformed commercially available de-flavored pea protein concentrates and isolates. This study recorded significant reductions in bitterness, astringency, and green notes.
Remarkably, the evaluation revealed that companies making vanilla pudding could save on costs by substituting commercially de-flavored pea protein with SentiaNova’s product, effectively reducing the need for masking agents and minimizing the amount of vanilla required for a similar flavor profile.
“After 26 years in the plant protein industry, I’ve seen many promising technologies fail due to unfavorable unit economics. That’s why we established SentiaNova,” remarked Wurgaft.
Expanding Beyond Pea Protein
While SentiaNova’s technology primarily addresses flavor issues in peas, it can also be applied to fava beans, chickpeas, mung beans, and lentils. However, Wurgaft noted that there is particularly strong interest in pea protein due to the substantial underutilized capacity associated with dry fractionation, much of which is currently diverted to pet and animal feed.
With initial funding acquired from FOOD FOUNDERS Studio, SentiaNova is now on the lookout for seed investors to further their mission. “There is a genuine demand for protein right now,” Wurgaft stated. “With the constraints on whey protein capacity pushing up prices, the conditions are finally favorable for plant proteins to fill the protein gap.”
Reisch concluded, “Processing capacity is being expanded, legume cultivation is incentivized across Europe for local protein sovereignty and nitrogen capture, and demand is surging. Taste has been the last significant barrier. SentiaNova removes that barrier.”
Further Reading
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