SentiaNova launches patented pea protein de-flavouring technology with independent taste validation
Zürich-based food technology company SentiaNova has publicly launched a patented pre-processing technology that removes off-flavours from pulse proteins at source. Independent sensory evaluation by a panel of 12 trained evaluators confirms the pea protein concentrate outperforms leading de-flavoured benchmarks, while application testing demonstrates a 15 per cent reduction in formulation cost. Commercial volumes are planned for Q4 2026.
SentiaNova emerged from stealth on 23 April 2026 with a pre-processing technology designed to address the primary technical barrier limiting plant protein inclusion rates in food applications: off-flavour. The Zürich-based company’s first product, a pea protein concentrate with a fully neutral flavour profile, is available in sample volumes, with first commercial volumes targeted for Q4 2026.
The technology operates as a pre-processing step applied before concentration or isolation. Rather than masking off-notes through flavourants or encapsulation, the process removes them. The company states that the treatment also improves colour and modifies functional properties including dispersibility, water-holding capacity, and emulsification – characteristics that directly influence inclusion rate ceilings in finished product applications.
The protein supply context
SentiaNova positions its technology against a structural protein supply challenge. Global protein demand is projected to outpace supply by more than three billion kilograms, driven by updated dietary guidelines, population growth, and increased protein consumption among users of GLP-1 medications. Pulse-derived proteins represent a scalable response, and the processing infrastructure to produce them at volume already exists. The company notes that approximately half of European dry fractionation capacity for food-grade pulse protein concentrates is currently underutilised.
The bottleneck has been sensory performance. Off-notes characteristic of pea, faba, and chickpea – including bitterness, astringency, and green notes – constrain the quantity of plant protein that can be incorporated before consumer acceptability declines. SentiaNova’s technology is designed to remove these constraints at the ingredient level.
Independent sensory validation
Independent sensory evaluation, conducted by Haystack Consulting with application development support from Nursh, benchmarked SentiaNova’s pea protein concentrate against leading de-flavoured pea concentrates and top-tier pea isolates currently on the market. A panel of 12 trained sensory evaluators assessed overall off-notes, bitterness, astringency, and green character.
SentiaNova’s ingredient was the only material to achieve a statistically significant reduction in overall off-notes at 99 per cent confidence. Reductions in bitterness, astringency, and green notes were recorded as consistent and significant across the panel, producing what evaluators described as a cleaner and more balanced flavour profile.
“SentiaNova removes it, and the independent validation we are publishing today shows we are not incrementally better. We are in a different category,” said Daria Reisch, co-founder and CEO.
Daria Reisch, co-founder and CEO, and Roi Wurgaft, co-founder and CTO, SentiaNova.
Formulation economics
The same evaluation quantified the downstream cost implications of a genuinely neutral base ingredient. In a vanilla pudding application, substituting the current most neutral commercially available concentrate with SentiaNova’s ingredient reduced total formulation cost by 15 per cent. The saving was attributed to the complete elimination of masking agents and a reduction in vanilla flavouring from 1.0 to 0.8 per cent. The company notes that the cost advantage would be greater still when compared against standard pea concentrate.
Co-founder and CTO Roi Wurgaft, who brings 26 years of experience in plant protein facility development, framed the economic design as deliberate: “I have watched a lot of interesting technologies fail because the unit economics did not work. Clean taste at an affordable price is what the industry has been asking for. Everything else is secondary.”
Clean label, no regulatory barriers
SentiaNova operates an asset-light production model, partnering with established pulse protein manufacturers rather than building proprietary processing facilities. The ingredient carries a clean label and requires no regulatory approvals in major markets, which the company says enables food manufacturers to plan reformulations and new product development against near-term commercial timelines.
Pea protein isolate is identified as the next product on the company’s roadmap.
Public debut
SentiaNova made its public debut at HACK Summit in Lausanne on 22–23 April 2026, where attendees – including food scientists, ingredient buyers, and investors – evaluated the concentrate in its pure form alongside reference benchmarks. Three finished formulations were also presented: a vanilla pudding, a ready-to-drink protein beverage, and a protein ball, demonstrating performance at commercially relevant inclusion rates.
The company was developed through FOOD FOUNDERS Studio and underwent 12 months of advisor and ingredient manufacturer validation prior to launch.
Food manufacturers interested in technical evaluation ahead of Q4 2026 commercial volumes are advised to contact the company directly to secure allocation.
- For more information, visit: sentianova.com
