Applications Lab Manager in the Powdered Applications Lab
Jason Braithwaite is the Applications Lab Manager at Sensapure, where he plays a central role in flavor development and formulation strategy for ready-to-mix (RTM) powders and functional beverage systems. With over eight years of experience in R&D, Jason brings a strong technical foundation and an inventive mindset to every project he leads. He holds a bachelor’s degree in food science and technology from BYU–Idaho, where he was part of the program’s first few graduating classes.
• Bachelor of Food Sciences and Technologies from BYUI
• Food Scientist II — USANA Health Sciences
• Product Development Manager — Sensapure Flavors
Before joining Sensapure, Jason worked with multinational nutrition brands across 24 global markets, giving him a deep understanding of formulation for different cultures, regulatory frameworks, and consumer expectations. Today, he leverages that global perspective to help our clients navigate complex product briefs, refine functional ingredient systems, and bring trend-forward concepts to life. Whether working with complex active ingredients, masking off-notes, or dialing in texture, Jason’s approach is both data-driven and creative.
At Sensapure, Jason is known for his mastery of flavor modulators and masking agents, particularly in high-protein and plant-based applications. He frequently works with emerging protein formats, from fermented to clear whey, and brings an expert touch to balancing sweetness, mouthfeel, and overall flavor harmony. He’s passionate about helping brands create formulas that are not only effective but also craveable—and scalable.
Outside of the lab, Jason is a Disney parks enthusiast, gamer, and lover of all things sweet. His playful energy and hands-on mindset make him a go-to resource for clients looking to take risks with bold new flavors or push into untapped product categories. For Jason, product development isn’t just a job, it’s an opportunity to create meaningful, memorable experiences through taste.
"Being in R&D, when you tell people that you're a food scientist, everyone kind of like their eyes pop and they get really excited to talk to you, and they're all like, 'what does that mean? What do you get to do?' And I kind of just respond with, 'I get a taste a lot of gross things and make sure you don't have to taste it.'"
Watch Jason's full interview, or read the research article!
