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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Jsonify Configuration Template
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
sciencedirect.com springer.com foodtechnology.org foodprocessing.com +8 more
14 data columns
12 dashboard widgets
4 integrations
1 notification

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.

sciencedirect.com
springer.com
foodtechnology.org
foodprocessing.com
researchgate.net
marketresearch.com
foodbusinessnews.net
innovativedairy.com
fmi.org
plantbasednews.org
eurekalert.org
mintel.com
Add Source
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 sciencedirect.com 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 https://www.sciencedirect.com/science/article/pii/S0268005X26001234
2 springer.com 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 https://link.springer.com/article/10.1007/s13197-026-0624-7
3 foodtechnology.org 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 https://www.ift.org/food-technology/articles/2026/feb/clean-label-stabilizers
4 foodprocessing.com 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 https://www.foodprocessing.com/articles/2026/sunflower-protein-emulsions
5 researchgate.net 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 https://www.researchgate.net/publication/35456789_Inulin_as_fat_replacer
6 marketresearch.com 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 https://www.marketresearch.com/report/clean-label-ingredients-2026
7 foodbusinessnews.net 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 https://www.foodbusinessnews.net/articles/2026/fermented-pea-beverage
8 innovatedairy.com 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 https://www.innovativedairy.com/articles/eps-cultures-2026
9 fmi.org 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 https://www.fmi.org/insights/plant-based-labels-2026
10 plantbasednews.org 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 https://www.plantbasednews.org/product/anthocyanin-encap-2026
11 eurekalert.org 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 https://www.eurekalert.org/news-releases/2026-02/univ-lisbon-algae-texture
12 mintel.com 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 https://www.mintel.com/press-release/no-e-numbers-2026
13 sciencedirect.com 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 https://www.sciencedirect.com/science/article/pii/S0261219426000456
14 springer.com 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 https://link.springer.com/article/10.1007/s11483-026-0156-2
15 foodtechnology.org 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 https://www.ift.org/food-technology/articles/2026/enzyme-extraction-antioxidants
16 foodprocessing.com 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 https://www.foodprocessing.com/articles/2026/chickpea-fractionation
17 researchgate.net 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 https://www.researchgate.net/publication/PEF_konjac_extraction_2026
18 marketresearch.com 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 https://www.marketresearch.com/agrifoods/clean-label-pricing-q1-2026
19 foodbusinessnews.net 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 https://www.foodbusinessnews.net/articles/2026/natural-fermentation-tomato
20 innovatedairy.com 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 https://www.innovativedairy.com/tech/sunflower-lecithin-2026
21 fmi.org 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 https://www.fmi.org/food-safety/natural-preservatives-2026
22 plantbasednews.org 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 https://www.plantbasednews.org/features/upcycled-pulse-flours-2026
23 eurekalert.org 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 https://www.eurekalert.org/news-releases/2026-02/usda-protein-polysaccharide
24 mintel.com 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 https://www.mintel.com/briefs/labeling-clean-claims-2026
25 sciencedirect.com 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 https://www.sciencedirect.com/science/article/pii/S0144861726001234
26 springer.com 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 https://link.springer.com/article/10.1007/s42997-026-0045-9
27 foodtechnology.org 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 https://www.ift.org/food-technology/articles/2026/short-label-starches
28 foodprocessing.com 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 https://www.foodprocessing.com/articles/2026/pea-peptides-browning
29 researchgate.net 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 https://www.researchgate.net/publication/Cold-set_lupin_gels_2026
30 marketresearch.com 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 https://www.marketresearch.com/globalfood/supply-risk-fibers-q1-2026
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Radar continuously monitors your selected web sources and alerts you the moment something changes. +7

New Listing Appears
Recent change
New Listing Appears 2m ago
Plant-Based Protein Bars now available on FoodBusinessNews
foodbusinessnews.net
New Success Story
Recent change
New Success Story 1h ago
Clean Label Ingredient Use recent application success reported
sciencedirect.com
Price Change Detected
Recent change
Price Change Detected 2m ago
Plant-Based Dairy Alternatives price increased by 15%
mintel.com
Availability Change
Recent change
Availability Change 2m ago
Vegan Cheese Spread now out of stock
foodprocessing.com
Coverage Gap Found
Recent change
Coverage Gap Found 3h ago
Plant-Based Snack Products missing from foodtechnology.org
foodtechnology.org
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