As we look ahead to 2026, flavor innovation is more exciting and multidimensional than ever. From nuanced botanical profiles to dynamic savory-sweet mashups and fermented funk, today’s consumers crave bold, layered taste experiences that reflect global influences, nostalgic comfort and functional benefits. At Osage Flavors, we’re tracking these shifts closely and helping brands turn trend insights into standout products.

Green and Herbal Complexity: Beyond Sweet or Savory
We reported mid-2025 that 2026 is shaping up to be the year of green, aromatic flavors that defy simple sweet or savory labels, and it looks like everything will be coming up green! Think flavors like pandan, lemongrass, shiso and tea-adjacent notes such as sencha and hojicha, all of which offer calming complexity with broad appeal. These profiles work beautifully across beverages, bakery items and functional snacks, appealing to consumers seeking both novelty and sophistication.

Why this matters: Consumers will continue to seek authentic, layered flavor experiences that elevate everyday products and signal culinary exploration. Ingredients with aromatic or herbal identity give brands a way to innovate without overwhelming familiarity.

Honey’s Evolution and Nuanced Heat
Honey isn’t going anywhere—but in 2026, it’s evolving. Expect to see it paired with smoky, spicy and fermented elements, producing next-level swicy and savory characters. From smoked paprika honey in dairy beverages to honey with fermented pepper blends in snacks, these nuanced combinations deliver heat that’s balanced and intriguing rather than one-dimensional. 

Pro tip: Pair honey with unexpected allies like black garlic chile or smoked cardamom for layered flavor in chocolates, confections or savory sauces.

Botanical Bittersweetness and Functional Flavor Integration
With sugar reduction and clean label demands on the rise, botanical bittersweet profiles are gaining traction. Flavors like lavender, elderflower, basil and yuzu are increasingly used in desserts, beverages and functional confections that want to communicate sophistication without sweetness overload. 

Trend tip: These botanical notes are especially well suited to alt-sodas, botanical beverages and clean label treats that deliver visual appeal and flavor complexity. 

Pickled and Fermented: Bold, Sour, Unexpected
A standout theme for 2026 is pickled and fermented flavors. We expect to see everything from pickled mango to chili-salt watermelon and shio koji caramel. These profiles blur the lines between fruit sweetness, tangy sourness and savory funk, offering bravely different taste experiences that are highly instagrammable and craveable. 

Consumer appeal: Driven by adventurous eaters and Gen Z experimentation, these bold profiles help brands stand out in crowded categories.

At Osage Flavors, we offer a broad library of more than 15,000 flavor profiles, from classic fruit and confectionery flavors to custom formulations designed for bakery, beverage, supplement or savory applications. Whether you’re looking to capitalize on a specific trend or develop a signature flavor that sets your brand apart, our flavor specialists work collaboratively to bring concepts to life. Trendspotting is fun. Trend building is even better. Let’s talk!

Vanilla has long been misunderstood. It’s been labeled “plain,” or considered a default choice. But in reality? Vanilla is one of the most complex, hardworking, emotionally resonant ingredients in the global food and beverage landscape.

Now, as consumers head into 2026 craving comfort, clean labels and unimaginable sensory experiences, vanilla is stepping into its power. From wellness formulations to decadent seasonal releases, brands are rediscovering vanilla extract as both a flavor and a strategy.

Here’s why vanilla is having a newstalgic renaissance:

1. Clean Label Confidence Meets Premiumization

The clean label movement continues to reshape product development, and vanilla extract fits the moment perfectly. Consumers increasingly want ingredients they can pronounce and trace back to real origins.

But there’s another major shift unfolding: premiumization.

Market research shows rising demand for single-origin, organic and responsibly sourced vanilla extracts, particularly in bakery, beverage and wellness categories. These aren’t just flavor preferences; they’re purchasing decisions driven by trust, quality and authenticity.

2. Newstalgia: Comfort With a Modern Twist

Few flavors hit emotional notes and signal “the good old days” like vanilla. Its warmth, coziness and familiarity instantly evoke home kitchens, holiday bakes and the small sensory rituals people cling to during uncertain times. This aligns perfectly with the buzzworthy newstalgic trend: nostalgia reinvented for modern tastes.

Consumers want the flavors they grew up with, but reimagined with an exciting twist. Vanilla is uniquely positioned to deliver comfort while still feeling premium, intentional and even indulgent.

3. The Functional Edge: Masking and Flavor Rounding

Vanilla extract is making major moves in the functional beverage and wellness categories. Why? Because it solves one of the biggest formulation challenges: flavor balance.

Plant proteins, caffeine sources, botanical extracts and nutraceutical ingredients often bring bitter or earthy off-notes. Vanilla’s layered aromatics—floral, creamy, woody, slightly caramelized—help:

• mask bitterness
• smooth rough edges
  
  
• bridge flavor gaps
• enhance overall sweetness perception

As protein, fiber and functional beverages continue to dominate 2026 trends, vanilla extract is also a tool for achieving drinkability.

4. Innovation in Extraction and New Formats

Vanilla extraction technology is evolving fast at Osage, with emerging methods that are helping manufacturers achieve:

• improved purity
• enhanced consistency
• more sustainable processing
• better stability across applications

For developers, new systems make it easier to build vanilla into a formulation’s foundation, not necessarily as a top note, but as a functional, flavor-building platform.

5. Vanilla’s Unstoppable Future

Global forecasts show the vanilla extract category climbing toward significant growth through 2026, fueled by:

• clean label movement
• premiumization trends
• expanding use in functional foods
• demand for “comfort flavors”
• growth in dairy, bakery and beverage categories

With projections approaching $9.7 billion globally by 2035, we know that vanilla extract is a hot commodity! Whether your product leans indulgent or better-for-you, vanilla acts as the bridge between wellness and comfort, innovation and nostalgia, flavor and function.

With emerging extraction technologies, format flexibility and market momentum on your side, vanilla is the ingredient that’s not only here to stay, but to evolve. If you’re building the next flagship protein beverage, revamping a classic bakery product or creating a new seasonal hero SKU, Osage Flavors is ready to help you unlock the full power of vanilla.

As we head into 2026, protein isn’t just a fitness buzzword, it’s grown from an after-workout recovery shake additive to a formulation essential reshaping the food and beverage landscape. Today’s consumers are redefining what “healthy” means, looking for foods that fuel active lifestyles, support satiety and deliver functional benefits beyond basic nutrition. That’s why brands are packing more protein into everyday favorites without sacrificing taste or texture.

At Osage Food Products, we’re seeing this shift firsthand. As a leader in custom ingredient systems and functional blends, we help manufacturers create products that deliver the protein consumers crave, in the formats they love. Whether the goal is to enhance nutrition, improve texture or maintain clean label appeal, innovation in protein fortification is opening doors across categories.

Here are the key product categories to watch in 2026 as added protein continues to drive growth and differentiation.

1. Snack to the Future
   
   The snacking category is flexing its muscles even further than the rise of snackification just a few short years ago. Consumers want snacks that satisfy hunger and deliver functional benefits, leading to protein-fortified chips, cookies and bars. Expect more brands to lean on protein for energy, satiety and guilt-free indulgence, making ingredient systems that maintain crunch, mouthfeel and flavor critical to product success.
2. Shake it ‘Til You Make It!
   
   Beverages remain one of the most convenient ways to deliver protein on the go. Ready-to-drink smoothies, coffees and flavored milks are all growing as consumers seek convenient, portable sources of nutrition. The challenge? Achieving stability and flavor balance without chalkiness or sedimentation. Osage’s formulation expertise in stabilizers, emulsifiers and protein blends helps brands overcome these hurdles and create high-protein beverages consumers will actually crave.
3. Chill Out
   
   Frozen meals are evolving from simple convenience to balanced, nutrient-dense options. Manufacturers are incorporating more protein into sauces, pastas, and global-style bowls to meet consumer expectations for both flavor and function. For developers, this means ensuring consistent texture and protein performance under frozen conditions—a challenge Osage helps solve with custom-blended systems designed for thermal stability and even distribution.
4. Udderly Impressive Dairy
   
   Protein-rich dairy products continue to thrive, driven by demand for natural, minimally processed nutrition. From high-protein yogurts to ultra-filtered milks and fortified creamers, the dairy aisle is doubling down on functionality. With protein fortification often affecting viscosity and mouthfeel, Osage helps brands fine-tune formulations for the perfect balance of performance and consumer appeal.
5. Protein Goes Green
   
   Plant-based continues to evolve from niche to mainstream. Consumers now expect plant-based products to match traditional ones in texture and protein quality with a caveat: taste is king! Innovations in pea, lentil and fava bean proteins are improving amino acid completeness and sensory experience. Osage supports these innovations with systems that enhance mouthfeel, solubility and nutritional profile, making it easier to formulate the next generation of plant-forward, protein-rich products.
6. Function Junction
   
   The functional food movement is expanding, and protein is at its core. Consumers are looking for foods that support energy, mood, metabolism and gut health often through ingredient stacking that combines protein with probiotics or adaptogens. Osage’s formulation capabilities make it possible to integrate multiple functional ingredients without compromising flavor, stability or clean label appeal.

No doubt about it, in 2026, protein will be an innovation driver. From beverages to baked goods, brands that can deliver high-quality protein with great taste and texture will lead the pack. At Osage Food Products, we’re here to help manufacturers develop protein-powered solutions that meet today’s wellness trends and tomorrow’s consumer demands.

The food and nutrition world is having a major shake-up. With GLP-1 medications like Ozempic, Wegovy and Mounjaro changing how millions of consumers eat, manufacturers and formulators are seeing new demands land right on their benches. Smaller appetites mean that what people do eat needs to work harder, yet it must taste great and pack in real nutrition. 

One of the biggest takeaways? Protein and fiber are more important than ever.

Why Protein is Having a Moment
When people are eating less, every gram matters. That’s where protein shines. It helps:

• Protect muscle during weight loss (a common concern with reduced calorie intake)
• Keep hunger at bay by helping consumers feel satisfied longer
• Support metabolism, keeping energy and health on track

This somewhat explains the surge in protein-fortified snacks, bakery items and meal replacements. But it’s not just about adding protein—it’s about making sure it works, delivers complete nutrition, and tastes good. Texture, flavor and shelf stability matter just as much as nutrition. 

Fiber: The Unsung Hero
Fiber is also stepping into the spotlight, to the point where predictors are anticipating fiber to overtake protein as the “it” demand of 2026. GLP-1s naturally slow digestion, so consumers are looking for foods that keep their systems comfortable and balanced. Fiber helps by:

• Boosting satiety and regulating appetite
• Supporting gut health and microbiome balance
• Pairing beautifully with protein to create nutrient-dense, better-for-you options

Whole grains, legumes and functional fibers aren’t just label-friendly; they’re consumer friendly, too. With GLP-1 users already experiencing delayed gastric emptying, fiber selection must be carefully considered to avoid digestive discomfort while still delivering health benefits.

Innovation Opportunities
The GLP-1 era is opening doors for brands to rethink and refresh their portfolios. A few ideas:

• Reimagine classics with protein and fiber upgrades.
• Highlight nutrient density: Show shoppers the value per bite
• Play with ancient grains that naturally deliver protein + fiber while keeping a clean label halo

How Osage Foods Fits In
At Osage Foods, we’re positioned to help food and beverage manufacturers navigate this landscape by:

• Custom protein blend design: Formulating blends that optimize digestibility, flavor, amino acid balance and process compatibility
• Functional fiber systems: Sourcing and integrating both soluble and insoluble fibers that offer satiety, gut health and clean label consistency
• Prototype development and sensory testing: Ensuring high protein/fiber products still deliver taste, texture, shelf life consumers expect
• Regulatory and labeling guidance: Helping clients understand how to substantiate claims around fiber, protein, satiety and health outcomes in the GLP-1 therapy context.

At Osage Foods, we know formulators face the challenge of balancing taste, function and innovation. Our custom protein blends, fiber solutions and ancient grain formulations are designed to help brands thrive in this bold, new world. Because at the end of the day, the GLP-1 era isn’t just about smaller appetites—it’s about smarter food. And with the right mix of protein and fiber, every bite really can count.

Dairy protein has long been associated with sports nutrition in the form of protein shakes, recovery bars and muscle-building powders. But today, dairy protein is breaking out of the gym aisle and appearing in mainstream foods and beverages, bringing both functional benefits and clean label appeal to everyday products.

Meeting Consumer Demand for Dairy Protein
Dairy protein’s popularity is steaming ahead in 2025. The global dairy protein market is projected at nearly $15 billion by the end of this year, with steady growth ahead to more than $22 billion by 2033. While whey and casein remain foundational in sports nutrition, research from Innova and Midwest Dairy shows protein fortification is now expanding into snacks, ready meals, bakery,and even indulgent categories like desserts and ice cream. Consumers increasingly seek out high-protein yogurts, beverages and cheeses, with Mintel noting that functionality and affordability are key purchase drivers. Beyond performance, protein is being positioned for weight management, metabolic health and everyday wellness, underscoring its shift into mainstream eating habits. 

Versatility in Formulation
Food developers are discovering that dairy proteins—whey, casein and milk proteins—are as versatile as they are nutritious. They improve texture, creaminess and stability across a wide range of applications. In beverages and smoothies, dairy proteins create a smooth, satisfying mouthfeel. In baked goods, they enhance structure, moisture retention and shelf life without compromising taste. Even savory snacks and dairy alternatives benefit from added protein, making everyday foods more functional and appealing.

Flavor-Friendly Solutions
One of the biggest barriers to protein fortification has been flavor. Dairy proteins from Osage Food Products come with mild or neutral taste profiles, allowing developers to create products that are high in protein without the chalky or “protein-heavy” flavor. This opens the door for innovation in everything from protein-enriched cookies and snack bars to soups, sauces and beverages.

Clean Label and Sustainability
Today’s consumers also care about sourcing and sustainability. Osage’s dairy protein solutions highlight responsibly sourced ingredients, helping brands meet clean label and environmentally conscious demands. By using dairy proteins thoughtfully, manufacturers can create products that satisfy both nutritional goals and ethical expectations.

Key 2025 consumer takeaways:

• Complete protein matters: Dairy proteins are perceived as high-quality, “complete” proteins compared to many plant-based alternatives.
• Affordable functionality: Shoppers want protein that delivers health benefits at an accessible price point.
• Everyday wellness: Protein is no longer only about performance. Consumers look for it in snacks, meals and indulgent products tied to weight management and metabolic health.
• Taste + health balance: Flavor remains critical! Innovation in cheese, yogurt and dairy drinks shows consumers won’t compromise taste for nutrition.
  
  Less processed appeal: Many consumers view dairy protein as more natural and less ultra-processed than some plant-based options.

What this means for product developers

• Position dairy protein as a trusted, complete protein to stand apart from alternatives.
• Focus on affordable, functional innovation. Consumers want protein plus benefits like satiety, energy or gut health.
• Bring protein into everyday formats: baked goods, snack clusters, ice cream and savory ready meals.
• Pair nutrition with bold flavors and indulgent textures. Taste remains non-negotiable.
  
  Highlight the cleaner, less processed perception of dairy protein in your storytelling.

DairyPro®: Premium Dairy Protein Solutions
Osage Food Products’ DairyPro® line exemplifies the next generation of dairy protein innovation. DairyPro® offers a range of high-quality whey and milk proteins designed to enhance both nutrition and functionality. With neutral taste profiles, excellent solubility and versatile applications, DairyPro® proteins integrate seamlessly into beverages, baked goods, dairy alternatives and snacks. They allow product developers to deliver high-protein solutions without compromising taste or texture, making DairyPro® the go-to choice for brands looking to innovate in everyday foods.

Reach out to chat with the team at Osage Food Products: Your partner in dairy protein innovation!

Summerween is officially here, and it’s not just a niche TikTok trend anymore. This early celebration of all things spooky has become a full-blown seasonal moment. According to the National Confectioners Association, more than half of Americans enjoy Halloween treats as early as June, and jellies and gummies are a hot demand for candy lovers.

The jellies and gummies market has experienced consistent growth in recent years, with its size projected to increase to $2.76 billion in 2025, reflecting a compound annual growth rate (CAGR) of 3.3% since last year. This growth has been driven by factors such as seasonal and festive demand, evolving consumer preferences, innovations in flavors and product varieties, effective marketing and branding strategies, and cultural and demographic influences..

At Osage Flavors, we’re sticking to what’s trending in the gummy world—sniffing out the latest flavor faves and helping brands gel with their audience through custom flavor creations that really bear fruit.

1. Sour Plus Something New
   Sour has staying power, but consumers are craving more layered experiences. Sour + sweet, sour + spicy or sour + botanical pairings are all on the rise. Think raspberry pink lemonade, ginger lemon-lime, green apple and Asian pear and blackberry rhubarb. These combos offer a complex flavor arc that keeps consumers coming back for more.
2. Tropical Remixed
   Tropical flavors aren’t going anywhere, but the classics are getting a remix. Instead of plain pineapple or mango, 2025 is seeing mashups like mango guava, prickly pear passion fruit calamansi, watermelon lychee, blood orange and clementine and seabuckthorn white peach pomegranate. These blends feel vacation-ready and work especially well in seasonal or Summerween-themed launches.
3. Botanical and Better-For-You Blends
   With the rise of functional gummies, brands are leaning into wellness-associated flavors. Consumers associate ingredients like elderberry, ginger, chamomile and hibiscus with health, and they’re looking for flavors that reflect that. Combinations like lemon cucumber mint, peach green tea, strawberry cherry blossom or strawberry honeydew hit the sweet spot of flavorful and functional.
4. Dessert-Inspired Nostalgia
   There’s no shortage of childhood throwback flavors showing up in gummies. Cherry cola, red grape cotton candy and wildberry and white grape punch contain nostalgic notes that connect emotionally with consumers while standing out on shelves with unexpected formats and whimsical marketing.
5. Naturally Sweet and Fruity
   “Clean sweetness” continues to drive demand for fruit-forward gummies. Flavors like red raspberry orange and pink lady apple and pomegranate allow brands to deliver on recognizable, naturally inspired profiles that align with better-for-you positioning.

Summerween may only last a few months—but bold, crave-worthy flavor is always in season.
Whether you’re launching a limited edition gummy or expanding your everyday lineup, flavor is your most powerful tool. At Osage Flavors, we specialize in flavor systems that are true-to-fruit, on-trend and optimized for gummy applications.

Explore our flavor solutions at OsageFlavors.com.

Formulating a high-protein product? Don’t let your protein blend hold you back. Whether you’re crafting craveable snacks, smooth-sipping drinks or better for you baked goods, Osage Food Products has the protein solutions to help you nail taste, texture and nutrition.

Here are five essential questions to ask when choosing a plant protein blend to ensure success from concept to commercialization.

1. What Is the Protein Quality and Amino Acid Profile?
   Not all plant proteins are created equal. Some are complete proteins (like soy and quinoa), while others lack key essential amino acids. A good blend will pair complementary proteins—like rice and pea—to deliver a more complete amino acid profile that rivals animal proteins in nutritional value. When evaluating a blend, ask your supplier for the Protein Digestibility Corrected Amino Acid Score (PDCAAS) to understand its true nutritional impact.
2. How Does It Perform Functionally in My Application?
   Functionality matters just as much as nutrition. Does the protein dissolve easily in your beverage? Does it bind and hold shape in a bar or baked good? Blends can behave very differently depending on the formula, application and processing environment. At Osage, we offer application-specific guidance so your protein blend works as intended without surprises during production.
3. What Does It Taste Like?
   Let’s be honest: Taste can be the biggest barrier to consumer acceptance. And, many plant proteins come with strong earthy, bitter or beany notes. A well-designed blend will help mask those off-flavors or offer a neutral flavor profile that lets your hero ingredients shine. Always request a sensory evaluation or samples before committing.
4. Is It Clean Label and Allergen-Friendly?
   Today’s consumers read labels carefully. Many are looking for non-GMO, soy-free, gluten-free and allergen-friendly options. If you're targeting clean label or certain dietary markets (like keto, paleo or vegan), ensure your protein blend aligns with those claims. Osage’s portfolio includes a wide range of clean label, customizable blends to meet these evolving needs.
5. What’s the Supply Chain Story?
   Sourcing matters. Can your supplier provide consistent quality and volume? Is the blend produced in a facility with food safety certifications like SQF or BRC? Does it support sustainability claims? It’s worth digging into how and where your protein is produced.

Partner with Osage for Plant Protein Solutions That Work
From custom formulation to technical support, Osage Food Products is your strategic partner for plant protein innovation. Our experts work with you to match the right protein blend to your product and processing needs, ensuring your finished product delivers on flavor, nutrition and performance.

Let’s build better high-protein products together. Contact Osage Food Products to get started.

Flavor maskers and modulators are part of our daily lives, and becoming more prominent in the commercial production of foods, beverages and sports nutrition powders. Every morning, we’re  most likely using flavor maskers and flavor modulators. Do you take your coffee with cream or sugar? Both are flavor maskers tasked with reducing the natural bitterness of coffee. What about salting your scrambled eggs? Salt is a flavor modulator because it enhances umami and sweet flavors. 

Consumers are demanding more from their products: more protein, more vitamins and more functional ingredients. That’s great, but it also poses significant formulation challenges. Let’s say you’re making a protein bar with plant proteins. You nailed the protein quantity and quality using a custom blend of pea and brown rice protein, but your sensory panel fails. Red flags are everywhere in the form of earthy and bitter aftertastes. Adding sugar won’t fix it, nor will more chocolate or vanilla flavoring.

This is where flavor masking and modulation comes in. It’s an ingredient discipline that’s just as important as adding a characterizing flavor, such as cherry or vanilla. In fact, flavor maskers and modulators are built from the same building blocks as any other flavor, but they are not engineered to leave a signature of their own. They’re supporting actors, not the lead. 

Impacting Flavor in a Formula

There are three ways you can impact the flavor of a formula beyond its base ingredients:

• Characterizing Flavors: Creating a strawberry whey protein drink? Strawberry is your characterizing flavor. It’s essentially what you want your product to taste like. Osage Flavors supplies a complete line of them. 
• Flavor Modulators: These compounds provide a subtle boost to your five basic tastes. Want something that’s a bit sweeter or delivers more umami? Use a flavor modulator. 

• Flavor Maskers: These ingredients specifically target and suppress unwanted flavors and ensure a product tastes cleaner with a more defined characteristic flavor. 

Osage Flavors has vast experience imparting, modulating and masking flavors in a wide variety of formulas. We’re seeing the most action in high protein products that use plant proteins such as pea, brown rice, almond or soy. These ingredients deliver protein, but also a potent cocktail  of bitter, earthy and metallic notes that are difficult to mask. 

These off‑notes become even more pronounced as protein content pushes toward the 15 to 30 grams per serving consumers now crave. Flavor maskers neutralize unwanted flavors without adding extra calories or ingredients that you can’t pronounce. These masking and modulator systems protect both taste and label integrity, turning a functional high-protein product into a craveworthy snack or drink.

Developing a Custom System

Unfortunately, flavor maskers and modulators are not “off-the-shelf” ingredients that you buy and simply add to a formula. Using these types of systems requires experience and often a custom system specific to an application. Osage Flavors supplies a complete line of masking agents and modulators in liquid and powder forms. We classify them by the following categories:

• Bitter: Neutralizes off notes from ingredients such as caffeine, amino acids, botanical extracts and natural sweeteners.
• Earthy: Conceals off notes that naturally occur in plant proteins and botanical extracts. 
• Metallic: Blocks unwanted notes coming from vitamin and mineral fortification, as well as natural sweeteners such as stevia and monk fruit. 

• Sweet: Creates a clean, sweet flavor profile similar to real sugar.

As product formulations demand more protein, more functional ingredients and more flavor, contact Osage Flavors to ensure you successfully overcome any formulation challenges.

Consumers generally have two complaints about high-protein foods: taste and texture. Especially if we’re talking about protein bars. Our team of protein experts has solved both problems with one product: SolvPro® Vegan Crisps.

These crisps add texture and vegan protein to snack foods, food bars, cereals and confectionery products. They’re airy, crunchy and have a neutral taste profile that can be easily incorporated into any formula. Even better, they are created with an optimized SolvPro® plant-based protein blend, which gives them a PDCAAS of 1.0.

What Are SolvPro® Vegan Crisps?

SolvPro® Vegan Crisps are a high-protein, plant-based inclusion made from a proprietary blend of pea protein isolate and brown rice protein. The result is a complete protein with a PDCAAS of 1.0, delivered in a crunchy, allergen-free format that’s ideal for a wide range of food applications. The crisps are available at either 60% or 70% protein. Other details include:

• Free from top 9 allergens
• Packed in 650 lb. totes
• 24-month shelf life
• Kosher Certified (OU)
• No Genetically Modified Materials
• Vegan

What are the Physical Properties of SolvPro® Vegan Crisps?

The spherically shaped crisps are between 4-6 millimeters, making them the ideal size for any application. They have a dark tan color and a clean and bland flavor and odor. 

What applications are best for SolvPro® Vegan Crisps?

These crisps are designed for functionality and flexibility, giving product developers an easy way to increase protein content without compromising on taste or texture. They are best suited for the following applications:

• Protein Bars: Add texture and protein to bars without introducing off-flavors or allergens.
• Baked Goods: Use as inclusions in cookies, muffins, and granola clusters to meet protein targets.
• Cereal & Cluster: Use the SolvePro® Vegan Crisps as part of a blend in high-protein cereals or granolas.
• Snacks and Confections: Combine with chocolate, nut butters or dried fruit in snack bites and better-for-you chocolate bars.

Do you help prototype high-protein products?

Yes! Osage Food Products and Osage Flavors collaborates closely with food brands to bring new products to market. We recently worked on a Chocolate Peanut Butter Protein Bar that used the SolvPro® Vegan Crisps. The 120 calorie bar contained 8 grams of protein, but the bar size could easily be doubled for 16 grams of protein. 

In addition to the protein crisps, our team also developed the sweetener system for the bar, which consisted of our SolveSweet® Natural Sweetener blend of Stevia Leaf Extract and Natural Flavors. 

If you want more insight into our protein crisps or formulating high protein products, contact our experts, who have a vast network of strategic supply options and formulation expertise in plant  proteins.