I want to get continuous structured data on emerging clean label and plant-based ingredient formulation trends, performance metrics, and application success stories from global food science journals and competitor product launch sites.
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Pilot Configuration
Goal
I want to get continuous structured data on emergi...
Gain insights on clean label and plant-based trends, metrics, and successes — effortlessly sourced from global research and competitors
12 website or app sources
The Jsonify AI will open these automatically to explore and find your information
14
data columns
12
dashboard widgets
4
integrations
1
notification
Recommended
Pilot Phase (Scoped Evaluation)
Up to 12 weeks
€3,000
/ month
Typical scope: multi-country, weekly updates, multiple categories
- Real data from real sources
- Live dashboards or export feeds
- Validate scope, refresh cadence, quality
- Fixed price, no ongoing commitment
Most teams start here to validate fit before expanding.
Now, schedule a short call below to confirm scope and start the pilot, or build something new.
or email us at paul@jsonify.co
Data sources are the websites and apps where information will be collected from. These can be changed or expanded at any time. This is turned into data rows.
Sample data preview. This is synthetic test data generated to illustrate the structure. Real data from your sources will be populated during the pilot. This data powers the dashboard widgets.
| id | Source | Title | Authors | Journal | Abstract | Ingredient | Application | PerformanceMetrics | SensoryOutcome | Price | Status | Last Updated | SourceURL | ||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 1 |
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Clean-label emulsifiers from pea protein isolates for reduced-fat mayonnaise | Liu J.; Ramirez A.; O'Connell P. | Food Hydrocolloids | Evaluated pea protein isolate fractions as natural emulsifiers in reduced-fat mayonnaise, focusing on stability, droplet size, and oxidative stability over 12 weeks at 4°C. Showed improved creaming stability vs. control lecithin formulations. ... show all |
Pea protein isolate (fraction PPI-3) | Reduced-fat mayonnaise (oil-in-water emulsion) | Droplet size D[3,2]=1.8 µm; creaming index 4% after 12 wks; oxidative induction time +45% vs. lecithin ... show all |
Mild bean note at 1% addition; overall acceptability 4.1/5 | $1,200/kg (pilot concentrate) | Peer-reviewed study | Feb 3, 2026 |
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| 2 |
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Microencapsulated botanical extracts as natural antioxidants in dairy analogs | Schmidt R.; Patel K. | Journal of Food Science and Technology | Describes spray-dried microcapsules of rosemary and green tea extracts using maltodextrin and oat fiber carriers; tested in almond- and oat-based yogurts for shelf-life and color retention. ... show all |
Rosemary extract microcapsules | Plant-based yogurts | TBARS reduction 62% at 0.2% inclusion; color ΔE<1 after 8 weeks | No astringency detected at recommended dose; scored 4.3/5 on consumer panel | €85/kg (microcapsules, bulk) | Peer-reviewed study | Feb 2, 2026 |
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| 3 |
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Clean-label stabilizer blends for gluten-free bakery applications | Garcia M.; Nguyen T.; Hooper L. | Food Technology Magazine | Industry trial of a blend of citrus fiber, rice starch, and psyllium husk as a clean-label stabilizer in gluten-free bread to improve crumb structure and shelf life. ... show all |
Citrus fiber + rice starch + psyllium | Gluten-free bread | Loaf volume +18%; crumb softness retained 6 days vs. 3 days control | Neutral flavor, slight improvement in mouthfeel; panel acceptance 4.0/5 | $3.50/kg blend (commercial) | Industry trial/report | Feb 4, 2026 |
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| 4 |
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Plant-based emulsions: sunflower protein isolates as functional alternatives | Osei-Bonsu K.; Marin S. | Food Processing News | Pilot plant evaluation of sunflower protein isolates replacing egg yolk in sauces and dressings; assessed emulsification capacity, viscosity and freeze-thaw stability. ... show all |
Sunflower protein isolate (SPI-HF) | Sauces & dressings | Emulsification capacity 78%; viscosity 1,200 cP; freeze-thaw stable for 3 cycles | Slightly nutty aroma acceptable at 2% addition; overall liking 3.9/5 | $9.50/kg (industrial concentrate) | Trade article with pilot data | Feb 4, 2026 |
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| 5 |
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Inulin from chicory as a fat replacer in plant-based cheese analogs | Moretti L.; Hassan A. | Preprint / Conference Paper | Bench-scale study exploring chicory inulin gels as fat mimetics to recreate melt and mouthfeel in plant-based cheeses. Rheology and melt tests compared to coconut oil controls. ... show all |
Chicory inulin (oligofructose-rich) | Plant-based cheese analogs | Melt score 7/10 vs. coconut oil 8/10; firmness at 25°C 1800 g | Clean sweet aftertaste at high doses; optimized at 6% inclusion | $6.20/kg (food-grade inulin) | Preprint / open-access | Feb 1, 2026 |
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| 6 |
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Global clean-label ingredient market outlook 2026 | Mintz & Co. Market Analysts | Market Research Report | Market sizing and growth forecasts for clean-label ingredients including plant proteins, fibers, and natural preservatives across APAC, EMEA, and Americas through 2031. ... show all |
Plant proteins, natural preservatives, fibers (aggregate) | Food & beverage formulations | CAGR 11.8%; market size $18.4B (2026 est.) | Report summarizes consumer preference shifts toward transparency and mild flavor profiles | $2,950.00 (report) | Market research report (paid) | Feb 4, 2026 |
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| 7 |
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Fermented pea protein isolates for improved solubility in beverage systems | Del Toro P.; Weinberg M. | Food Business News | Company case study: fermentation of pea protein to reduce off-notes and increase solubility in clear RTD beverages; included sensory and shelf stability testing. ... show all |
Fermented pea protein (strain Lb. plantarum FP1) | Ready-to-drink plant protein beverages | Solubility 92% at pH 3.5; off-note reduction 70% by GC-MS | Neutral profile; consumer acceptability 4.2/5 | $1,800/kg (ingredient premix) | Industry product launch/case study | Feb 3, 2026 |
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| 8 |
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Clean-label cultures to reduce sugar in yogurts while maintaining texture | Singh R.; Alvarez J. | Innovative Dairy Systems | Trial of exopolysaccharide-producing cultures enabling 30% sugar reduction in dairy and plant yogurts without stabilizers; textural and microbial stability assessed. ... show all |
EPS-producing starter culture (Strain ED-07) | Dairy & plant-based yogurts (reduced sugar) | Sugar reduction 30% with same viscosity; shelf life 28 days at 4°C | Slightly tangier profile preferred by 54% panelists; mouthfeel comparable | $450/batch (starter culture license) | Industry research brief | Feb 2, 2026 |
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| 9 |
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Retail readiness: plant-based meat analogs with simplified label claims | FMI Research Team | FMI Industry Insights | Retail survey and retailer pilot on consumer preference for short-ingredient lists in plant-based ground meat alternatives and impact on purchase intent. ... show all |
Soy & mung bean protein blends (clean-label grades) | Plant-based ground meat analogs | Purchase intent +22% with ≤8-ingredient label; return rate unchanged | Flavor parity score 3.8/5 for top performers | $7.99/kg (retail equivalent) | Retail/industry report | Feb 3, 2026 |
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| 10 |
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Natural colorants: anthocyanin-stabilized systems for plant milks | Kaur P.; Morales L. | Industry News | Developer study on microencapsulated anthocyanins to provide stable pink/berry hues in almond and oat milks resisting light and pH changes. ... show all |
Microencapsulated anthocyanins (berry-derived) | Colored plant milks & beverages | Color retention 94% after 6 wks light exposure; pH stability 3.2–7.0 | No bitterness; fruity aroma perceived at >0.05% | $120/kg (encapsulated pigment) | Trade announcement | Feb 2, 2026 |
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| 11 |
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Algae-derived hydrocolloids for texture enhancement in vegan desserts | University of Lisbon Research Team | Press Release (peer institution) | Found that low-dose algal hydrocolloids can mimic gelatin-like textures in vegan desserts and reduce syneresis without gums or carrageenan. ... show all |
Algae hydrocolloid (Agarose-like fraction) | Vegan puddings & desserts | Syneresis <2%; gel strength 380 g (Bloom-equivalent) | Clean mouthfeel; slight sea-note at >0.8% | $45/kg (research grade) | University press release | Feb 3, 2026 |
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| 12 |
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Consumer trends: demand for 'no E-numbers' stabilizers peaks in 2026 | Mintel Consumer Insights | Mintel Report | Survey and purchase data indicate sharp rise in avoidance of E-number additives and preference for botanical stabilizers across Europe and North America. ... show all |
Botanical stabilizers (acacia, citrus fiber) | Beverages, dairy alternatives, sauces | 35% of consumers avoid E-numbers; sales lift +9% for 'no E' labeled SKUs | Perceived 'natural' flavor increases purchase intent | $1,750/report | Market intelligence report | Feb 1, 2026 |
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| 13 |
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High-pressure processed plant proteins reduce allergenicity while retaining functionality | Kim E.; Santos R. | Journal of Food Engineering | HPP treatment of soy and pea proteins reduced IgE-binding in vitro and maintained emulsification properties suitable for dressings and sauces. ... show all |
HPP-treated pea protein concentrate | Dressings, sauces, emulsions | IgE-binding reduction 58%; emulsification index 75% at 1% | No off-flavors introduced by HPP; panel score 4.0/5 | $2,100/kg (HPP-modified) | Peer-reviewed study | Feb 2, 2026 |
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| 14 |
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Oat beta-glucan as a clean-label viscosity modifier in soups | Andersson H.; Liu Z. | Food Rheology Letters | Characterized molecular weight fractions of oat beta-glucan for targeted viscosity in hot and chilled soup systems; thermal stability and syneresis measured. ... show all |
Oat beta-glucan (MW 200–300 kDa) | Hot and chilled soups | Viscosity target achieved at 0.6%; thermal stability up to 90°C; syneresis <1% | Neutral taste, slight mouth-coating at higher dose; consumer liking 4.2/5 | $12.00/kg (functional grade) | Peer-reviewed study | Feb 3, 2026 |
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| 15 |
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Enzyme-assisted extraction enhances yield of clean-label natural antioxidants | Bates K.; Romero F. | Food Technology Magazine | Describes industrial trials where pectinase and cellulase cocktails improved extraction yield of rosemary polyphenols for use as natural antioxidants in meat analogs. ... show all |
Rosemary polyphenol extract (enzyme-assisted) | Meat analogs and sausages | Yield +32%; antioxidant activity (DPPH) +40% | No herbaceous off-notes at 0.15% inclusion | $220/kg (extract) | Industry trial article | Feb 4, 2026 |
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| 16 |
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Fractionated chickpea protein concentrates improve aeration in bakery mixes | Lopez M.; Chen Y. | Processing Magazine | Pilot-scale fractionation to obtain a foaming-enhancing chickpea protein fraction used in sponge cakes to improve crumb and volume while keeping label short. ... show all |
Chickpea protein fraction CP-F2 | Sponge cakes and aerated batters | Cake volume +12%; crumb cell uniformity increased 28% | Mild savory note reduced after toasting; panel score 4.1/5 | $7.75/kg (food-grade fraction) | Trade/pilot report | Feb 3, 2026 |
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| 17 |
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Pulsed electric field processing to improve extraction of plant-based hydrocolloids | Novak D.; Ali R. | Conference Poster | Presents lab data showing PEF improves extraction efficiency and preserves native functionality of konjac and pectin for clean-label applications. ... show all |
Konjac glucomannan (PEF-extracted) | Gelling agents in confectionery and desserts | Extraction yield +27%; molecular weight retention 95% | Neutral flavor; improved clarity in gels | $18/kg (pilot supply) | Preprint / conference material | Feb 2, 2026 |
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| 18 |
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Ingredient suppliers: pricing snapshot for 1Q 2026 clean-label proteins | AgriFoods Analytics | Commodities Brief | Quarterly pricing and supply chain insights for pea, soy, and novel legume proteins, including contract prices and lead times. ... show all |
Pea protein isolate, soy concentrate, lentil protein | Ingredient sourcing for manufacturers | Avg spot price pea PI $1.95/kg; lead time 6–10 wks | Report notes increasing demand for neutral-flavor concentrates | $695.00 (quarterly snapshot) | Market intelligence | Feb 4, 2026 |
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| 19 |
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Natural fermentation to reduce bitterness in tomato-based plant sauces | Ibrahim S.; Carter J. | Industry News | Trial using select LAB strains to metabolize bitter phenolics in tomato sauces, improving flavor and reducing need for sugar or sodium to mask bitterness. ... show all |
Lactic acid bacteria starter (TB-9) | Tomato-based sauces and ketchups | Phenolic bitterness markers reduced 48%; sugar addition reduced 20% | Sweeter perception without added sugar; overall liking +15% | $300/kg (starter culture premix) | Industry pilot report | Feb 3, 2026 |
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| 20 |
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Plant-derived lecithins for clean-label chocolate coatings | Verma A.; Johansen L. | Technical Bulletin | Evaluated sunflower and rapeseed-derived lecithins as viscosity modifiers and bloom inhibitors in vegan chocolate coatings compared to fractionated soy lecithin. ... show all |
Sunflower lecithin (non-GMO, refined) | Chocolate coatings and enrobing | Viscosity reduction 22%; bloom incidence reduced 35% over 8 wks | No off-flavor; mouthfeel comparable to soy lecithin | $6.40/kg (refined lecithin) | Technical bulletin | Feb 1, 2026 |
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| 21 |
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Shelf-life extension strategies using natural preservatives in deli meats | FMI Food Safety Team | FMI Food Safety Insights | Evaluated combinations of cultured dextrose, rosemary extract, and vinegar to extend refrigerated shelf life of sliced deli meats while keeping 'natural' labeling. ... show all |
Cultured dextrose + rosemary extract | Sliced deli meats and alternatives | Shelf life +12 days (refrigerated); Listeria growth suppressed at challenge levels | Slight herby note at high dose; consumer acceptance maintained | $1.20/kg incremental ingredient cost | Retail guidance report | Feb 4, 2026 |
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| 22 |
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Upcycled pulse flours increase fiber and improve emulsification in patties | Nguyen P.; Rossi M. | Feature Article | Case study of upcycled bean and lentil flours providing both texture and clean-label binding in plant-based burger patties, reducing need for methylcellulose. ... show all |
Upcycled pulse flour blend (bean+lentil) | Plant-based burger patties | Bind strength +30%; moisture retention +18% after grilling | Earthy notes reduced with toasting; 4.0/5 consumer liking | $1.10/kg (bulk upcycled flour) | Trade case study | Feb 2, 2026 |
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| 23 |
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Protein–polysaccharide complexes to mask plant off-notes in beverages | USDA Research Team | Press Release | Reported on starch–protein complexation methods that bind volatile off-notes in legume proteins, improving aroma profile in RTD beverages. ... show all |
Starch–protein complex (wheat-free) | RTD protein beverages | Volatile off-note reduction 65% by GC-olfactometry | Neutral aroma; panel overall liking 4.3/5 | $2,400/kg (modified complex) | Research institution release | Feb 3, 2026 |
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| 24 |
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Labeling language that boosts clean-label purchase intent in 2026 | Mintel Labeling Team | Consumer Labeling Brief | A/B testing across 12,000 shoppers shows that phrasing like 'made with real ingredients' and 'no artificial preservatives' increases purchase intent for cold sauces and dressings. ... show all |
N/A (labeling focus) | Consumer-packaged goods labeling | Purchase intent lift +17%; willingness-to-pay +6% | Labels framed with ingredient origin increased trust despite similar sensory profiles | $1,250/report | Market research | Feb 1, 2026 |
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| 25 |
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Enzymatically modified rice starches as clean gelling agents in confectionery | Park H.; Silva M. | Carbohydrate Polymers | Study of controlled enzymatic hydrolysis to produce rice starch fractions that form thermo-reversible gels, replacing gelatin in vegan jellies. ... show all |
Enzymatically modified rice starch (EMRS-01) | Vegan confectionery jellies | Gel strength 320 g; thermo-reversibility over 5 cycles; clarity 88% transmittance | Neutral taste; texture close to gelatin at 2.5% load | $4.80/kg (manufacturing grade) | Peer-reviewed study | Feb 3, 2026 |
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| 26 |
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Natural antimicrobial films from chitosan and plant extracts for produce packaging | Mendoza L.; Carter B. | Food Packaging and Shelf Life | Formulated chitosan films with thyme and green tea extracts to extend shelf life of fresh-cut produce; migration, antimicrobial activity and sensory impact assessed. ... show all |
Chitosan + thyme extract film | Active packaging for fresh-cut produce | Total plate count reduced 2.1 log CFU/g over 10 days; ethylene impact neutral | No detectable flavor transfer at tested doses; consumer acceptability unchanged | $0.18/unit film (pilot) | Peer-reviewed study | Feb 2, 2026 |
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| 27 |
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Short-label rising: starches and fibers replacing modified gums in sauces | Ellis J.; Romero P. | Food Technology Magazine | Summarizes supplier formulations replacing modified gums with native starches and citrus fibers in clean-label sauces and gravies with comparable mouthfeel. ... show all |
Native tapioca starch + citrus fiber | Sauces & gravies | Viscosity parity achieved; freeze-thaw stability 2 cycles | Slightly grainy mouthfeel eliminated by micro-milling; panel score 4.0/5 | $2.75/kg (blend) | Trade summary | Feb 4, 2026 |
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| 28 |
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Heat-stable pea peptides to improve Maillard color in baked goods | Zhou X.; Feldman R. | Processing Insights | Developed heat-stable, low-bitter pea-derived peptide fractions to accelerate crust browning and improve color without reducing shelf life. ... show all |
Pea-derived Maillard peptides (PMP-20) | Breads and baked goods crust color enhancement | Crust color L* -6 vs. control; no increase in staling rate | No bitterness; improved roasted notes appreciated by panel | $14.00/kg (functional peptide) | Industry R&D report | Feb 3, 2026 |
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| 29 |
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Cold-set plant gels from lupin proteins for meat analog texture | Herrera V.; Kim S. | Preprint | Describes formulation strategies using lupin protein and pectin to form cold-set gels with meat-like bite for deli-style slices; rheology and chew tests included. ... show all |
Lupin protein concentrate + low-methoxyl pectin | Deli-style meat analog slices | Young's modulus comparable to turkey slice 0.85 MPa; sliceability score 8/10 | Slight legume note masked by smoke flavoring | $3.60/kg (ingredient blend) | Preprint / research poster | Feb 2, 2026 |
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| 30 |
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Supply risk assessment: clean-label fibers 2026 Q1 | Global Food Intelligence | Risk Brief | Assessment of supply chain risks and price volatility for citrus fiber, bamboo fiber, and oat fiber used in clean-label formulations. ... show all |
Citrus fiber, oat fiber, bamboo fiber | Binders, stabilizers, fiber enrichment | Volatility index 0.27; expected lead-time expansion +12% | Report notes citrus fiber imparts mild citrus notes at high inclusion | $995.00 (risk brief) | Market risk report | Feb 4, 2026 |
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| Looking for more? Great news − this is just a small sample. Jsonify production workflows process anywhere from tens of thousands to millions of real data rows per run! | |||||||||||||||
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Filters
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Total Emerging Ingredients Identified
345
total emerging ingredients identified
15%
Most Cited Research Articles on Clean Label Trends
Latest Research Publications
245
latest publications
8%
Trends in Clean Label Ingredients Over Time
Recent Competitor Product Launches
| Source | Product | Category | Launch Date | Price |
|---|---|---|---|---|
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Plant-Based Chicken Nuggets | Plant-Based Proteins | 2026-01-15 | $4.99 |
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Clean Label Almond Milk | Dairy Alternatives | 2026-01-22 | $3.49 |
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Natural Whole Grain Bread | Bakery | 2026-01-10 | $2.99 |
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Vegan Cheese Slices | Dairy Alternatives | 2026-01-18 | $5.49 |
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Organic Quinoa Pasta | Grains & Pasta | 2026-01-25 | $3.79 |
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Clean Label Snack Bars | Snacks | 2026-01-30 | $2.49 |
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Plant-Based Protein Powder | Supplements | 2026-01-20 | $25.00 |
Market Share of Clean Label Products by Category
Top 5 Plant-Based Ingredients by Usage
Growth in Plant-Based Product Formulations
Performance Metrics of Plant-Based Products
Ingredient Application Distribution
Key Observations on Ingredient Trends
Plant-based protein formulations have seen a 30% increase in application across dairy alternatives since 2025, indicating a growing market demand.
Emerging clean label trends highlight consumer preference for minimal ingredient lists, with 65% of new product launches emphasizing transparency in sourcing.
Recent studies suggest that products featuring pea protein have outperformed those with soy protein in customer satisfaction ratings by 15%.
Success Stories of Ingredient Applications
| Source | Product | Application | Success Metric | Date |
|---|---|---|---|---|
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Plant-Based Burger | Fast Food | Increased sales by 25% | 2026-01-15 |
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Dairy-Free Yogurt | Snack Foods | Customer satisfaction at 90% | 2026-01-10 |
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Vegan Cheese | Grocery Retail | Market growth of 15% | 2026-01-20 |
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Coconut Milk Ice Cream | Desserts | Awarded best new product | 2026-01-25 |
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Gluten-Free Bread | Bakery | Reduced food waste by 30% | 2026-01-05 |
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Plant-Based Protein Powder | Supplements | Sales growth of 40% | 2026-01-18 |
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Almond Milk | Beverages | Increased consumer awareness by 50% | 2026-01-12 |
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Chickpea Pasta | Healthy Meals | Repeat purchase rate at 70% | 2026-01-30 |
Structured data feeds are included — we're happy to help with API integration and automation.
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Looking for more? Great news − this is just a small sample. Typically, our commercial customers process tens of thousands to millions of data points per task!
Radar continuously monitors your selected web sources and alerts you the moment something changes.
+7
Recent change
New Listing Appears
12m ago
Plant-Based Protein Bars now available on FoodBusinessNews
Recent change
New Success Story
12m ago
Clean Label Ingredient Use recent application success reported
Recent change
Price Change Detected
Yesterday
Plant-Based Dairy Alternatives price increased by 15%
Recent change
Availability Change
Yesterday
Vegan Cheese Spread now out of stock
Recent change
Coverage Gap Found
5m ago
Plant-Based Snack Products missing from foodtechnology.org
Data connections determine where the collected data will be delivered. You can add, remove, or change connections at any time.
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