I want to get continuous structured data on emerging food and beverage ingredient functionality, supplier patent filings, and flavor technology breakthroughs from global food science journals, patent databases, and R&D industry publications.

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Pilot Configuration
Goal I want to get continuous structured data on emergi... Access cutting-edge insights on ingredient innovations and patent trends — automated monitoring for your R&D advantage
12 website or app sources The Jsonify AI will open these automatically to explore and find your information
sciencedirect.com springer.com wiley.com foodqualityandsafety.com +8 more
11 data columns
12 dashboard widgets
3 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.

Post-pilot: Production pricing depends on scope. Use estimator to see typical monthly range →
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.

sciencedirect.com
springer.com
wiley.com
foodqualityandsafety.com
foodresearchinternational.com
patents.google.com
espacenet.com
researchgate.net
fda.gov
foodnavigator.com
eurekalert.org
foodanddrinktechnology.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 PublicationDate AbstractSnippet FunctionalClaim PriceNote Access LastUpdated
1 sciencedirect.com Nanoencapsulated Curcumin Improves Thermal Stability and Bioavailability in Bakery Applications L. Martinez; S. Huang; R. Patel Food Research International Jan 31, 2026
Study demonstrates a food-grade nanoencapsulation technique using zein-chitosan matrices to protect curcumin during baking, increasing retained antioxidant activity by 48% vs free curcumin.
... show all
Enhanced heat stability and bioavailability of curcumin for baked goods; potential to deliver antioxidant functionality at 30% lower dose.
... show all		 Article purchase $39.95 / Institutional access available Paywalled Feb 3, 2026
2 wiley.com Plant-derived Emulsifiers for Low-fat Mayonnaise: Texture and Shelf-life Effects K. Olsen; M. Rivera Journal of Food Science and Technology Jan 30, 2026
Comparative trial of saponin-rich and protein-based emulsifiers showed comparable mouthfeel with 25% fat reduction and extended emulsion stability to 60 days under refrigeration.
... show all
Enables 25% fat reduction while maintaining texture; improves emulsion stability in refrigerated condiments.
... show all		 Journal access via subscription; single article $29.00 Paywalled Feb 2, 2026
3 patents.google.com Method for Stabilizing Probiotic Strains in Dry Beverage Powders BioNutra Labs (assignee) Patent Jan 29, 2026
Patent describes a spray-drying process with trehalose-polysaccharide protectant and inert gas flash-cooling to retain >70% viability after 8 weeks at 25°C.
... show all
Longer ambient shelf-life probiotic powders; supports stability for functional RTD mixes without cold chain.
... show all		 Free to view; patent family search available Open Feb 1, 2026
4 foodnavigator.com Encapsulated Natural Flavor Carriers Reduce Sensory Drift in High-Heat Processing J. Albright, reporting Industry News Jan 28, 2026
R&D teams report microencapsulation of citrus oils in maltodextrin-inulin carriers reduces loss of volatile notes during UHT processing by ~40%.
... show all		 Preserves volatile flavor profiles in high-heat processed beverages and dairy alternatives. Free article; sponsored content flagged Open Feb 3, 2026
5 eurekalert.org Protease-resistant Casein Peptides Exhibit Antihypertensive Activity in Simulated GI Models Group at University of Copenhagen Press Release Jan 30, 2026
Researchers isolated casein-derived peptides resistant to gastrointestinal proteolysis with ACE-inhibitory activity comparable to clinical nutraceutical benchmarks.
... show all		 Potential blood-pressure modulating ingredient with improved GI resilience for oral nutraceuticals. Free press release; links to full study Open Feb 2, 2026
6 springer.com High-oleic Algal Oil as a Functional Replacement for Palm Olein in Frying S. Kim; P. Gupta Journal of the American Oils and Fats Society Jan 27, 2026
Algal oil with tailored oleic profile showed lower polar compound formation during frying and improved oxidative stability vs palm olein.
... show all		 Functional alternative to palm olein for reduced oxidation and improved frying oil lifecycle. Article purchase €34.00 or institutional access Paywalled Feb 2, 2026
7 espacenet.com Biodegradable Packaging with Antimicrobial Peptide Coating GreenPack Innovations (applicant) Patent Jan 26, 2026
Patent discloses multilayer PLA film coated with immobilized nisin-derived peptides providing 3-log reduction of Listeria on contact.
... show all		 Active packaging to reduce surface bacterial load and extend shelf-life of ready-to-eat foods. Patent document free to download Open Feb 1, 2026
8 foodqualityandsafety.com Enzyme-assisted Extraction Yields High-Purity Plant Proteins with Improved Solubility M. Santos, Industry R&D Review Trade Article Jan 31, 2026
Scale-up trial using pectinolytic and cellulolytic enzymes improved protein recovery by 18% and reduced off-note compounds in pea protein isolates.
... show all		 Improves functional solubility and sensory profile of plant proteins for beverage applications. Free access; newsletter signup optional Open Feb 3, 2026
9 foodanddrinktechnology.com Electrospinning for Flavor Encapsulation: Pilot Line Demonstration R&D team at FlavorTech Ltd. Industry Case Study Jan 30, 2026
Pilot demonstration of electrospun fiber mats encapsulating heat-labile flavor concentrates enabling controlled release in confectionery.
... show all
Enables controlled flavor release and improved stability of heat-labile flavor actives in confections.
... show all		 Access free; vendor contact available Open Feb 3, 2026
10 researchgate.net Modified Starch Matrices for Reduced Glycemic Response in Baked Products A. Nwankwo; E. Laurent Preprint / Conference Paper Jan 29, 2026
In vitro digestion shows retrograded-modified starch reduces predicted glycemic index by ~20% in model breads.
... show all		 Potential to formulate lower-GI baked goods using modified starch matrices. Preprint free to download Open Feb 2, 2026
11 fda.gov GRAS Notice: Fermented Rice Bran Extract as Flavor Modulator and Nutrient Source Submitted by NutraFerment Inc. Regulatory Filing Jan 28, 2026
FDA acknowledgement letter for notice of intent regarding fermented rice bran extract evaluated as flavor modifier and nutrient ingredient in cereal and beverage products.
... show all		 Use as flavor modulator and nutrient source; GRAS self-affirmed notification under review. Public docket; no cost Open Feb 2, 2026
12 sciencedirect.com Non-thermal Plasma Treatment Reduces Microbial Load on Fresh-cut Fruits Without Sensory Damage H. Zhou; L. Fernandez Food Microbiology Jan 25, 2026
Cold plasma application reduced aerobic plate counts by 2.5 log CFU/cm2 on apple slices while retaining texture and color over 10 days refrigerated storage.
... show all		 Non-thermal decontamination approach for fresh produce to extend shelf-life without quality loss. Article purchase $44.95 Paywalled Feb 1, 2026
13 patents.google.com Encapsulated Stevia Derivatives with Reduced Bitterness SweetLeaf Technologies (assignee) Patent Jan 24, 2026
Encapsulation method using cyclodextrin complexes and lipid carriers to mask bitter aftertaste of steviol glycosides in beverage matrices.
... show all
Improves sensory acceptance of high-intensity sweeteners; enables lower use-levels by reducing bitterness.
... show all		 Patent viewable for free Open Feb 1, 2026
14 foodnavigator.com Novel Cold-extraction Technique Boosts Anthocyanin Yield for Natural Colorants C. Moretti, industry report Industry News Jan 26, 2026
Cold solvent-free extraction increases anthocyanin yield from blackcurrant by 35% with reduced co-extracted sugars, improving color stability in low-pH beverages.
... show all
Higher-yield natural colorant extraction suitable for acidic beverage systems with reduced sugar carryover.
... show all		 Free article Open Feb 2, 2026
15 springer.com Synbiotic Snack Bars: Prebiotic Fibers Enhance Probiotic Survival Through Shelf-life T. Becker; J. Ahmed Food Science and Biotechnology Jan 23, 2026
In-bar inclusion of inulin and resistant dextrin improved survival of embedded Bifidobacterium strains to >60% after 12 weeks at 20°C.
... show all		 Enables shelf-stable synbiotic snack bars with viable probiotic delivery without refrigeration. Article €28.50 purchase Paywalled Feb 2, 2026
16 eurekalert.org Engineered Yeast Produces Umami Precursors from Agricultural Byproducts Synthetic biology group, MIT Press Release Jan 22, 2026
Engineered Saccharomyces strains convert rice bran and potato waste into glutamate and ribonucleotide precursors, offering sustainable umami ingredient production.
... show all
Sustainable production route for umami flavor precursors reducing reliance on MSG and synthetic additives.
... show all		 Free press release; links to study Open Feb 1, 2026
17 foodqualityandsafety.com High-pressure Homogenization Improves Dairy Alternative Protein Functionality Industry R&D review by L. Patel Trade Article Jan 24, 2026
HHP processing improved solubility and emulsification of almond and oat proteins, reducing particle size and improving mouthfeel in UHT beverage trials.
... show all		 Processing method to improve functionality of plant proteins for shelf-stable dairy alternatives. Free to read Open Feb 2, 2026
18 patents.google.com Microbial Strain for Enhanced Lipase Production in Cheese Ripening DairyBio Labs (assignee) Patent Jan 21, 2026
Claims a mutated Geotrichum candidum strain with 1.8x lipolytic activity that accelerates flavor development during cheese aging, reducing ripening time by up to 30%.
... show all		 Accelerates cheese ripening and flavor development for industrial cheesemaking. Patent available free Open Feb 1, 2026
19 researchgate.net Application of Cold Brew Extraction to Reduce Bitterness in Plant Proteins S. Duarte; P. Novak Conference Poster Jan 20, 2026
Pilot data suggests cold brew-like aqueous extraction of pea protein reduces polyphenolic-associated bitterness while preserving protein yield.
... show all		 Reduces bitterness of plant protein isolates improving sensory in beverage applications. Preprint/poster free Open Feb 1, 2026
20 foodanddrinktechnology.com AI-driven Flavor Matching Cuts Formulation Time by 45% in Savory Sauces TechFlavour Ltd. case study Industry Case Study Jan 19, 2026
Implementation of machine-learning flavor matching reduced bench trials and reformulation cycles, accelerating launch timelines for savory sauces.
... show all		 Speeds flavor formulation and reduces iteration, enabling faster time-to-market. Free article; demo available on request Open Feb 3, 2026
21 espacenet.com High-fiber Snack Composition with Controlled Fermentation Profile NutraFibra (applicant) Patent Jan 18, 2026
Patent discloses composite prebiotic fiber blend that yields selective bifidogenic fermentation and controlled gas production in vitro.
... show all		 Prebiotic fiber system promoting beneficial microbiota with reduced flatulence risk. Patent document free Open Feb 1, 2026
22 sciencedirect.com Iron-fortified Plant Milk with Microencapsulated Ferrous Gluconate for Reduced Metallic Taste Y. Singh; M. Osei Journal of Food Engineering Jan 17, 2026
Microencapsulation reduced sensory metallic notes while maintaining iron bioaccessibility in simulated digestion models.
... show all		 Improves organoleptic profile of iron-fortified plant milks while preserving bioavailability. Article $42.00 Paywalled Feb 1, 2026
23 foodnavigator.com Enzyme-derived Flavor Precursors from Spent Brewers' Grain Offer Sustainable Savory Notes Field report by E. Simmons Industry News Jan 16, 2026
Start-ups convert spent grain into savory flavor precursors via enzymatic hydrolysis, creating sustainable flavor inputs for meat alternatives.
... show all		 Sustainable savory flavor source supporting clean-label meat alternative formulations. Open access article Open Feb 2, 2026
24 springer.com Thermostable Probiotic Encapsulation Using Pullulan-Alginate Systems N. Kaur; D. Mehta Carbohydrate Polymers in Food Jan 15, 2026
Pullulan-alginate beads maintained >55% probiotic viability after simulated retort conditions, enabling potential inclusion in shelf-stable retorted meals.
... show all		 Allows incorporation of probiotics into high-heat processed shelf-stable meals. Article purchase €31.00 Paywalled Feb 1, 2026
25 patents.google.com Taste-modulating Peptide Compositions to Reduce Sugar Perception SweetSense Biotech (assignee) Patent Jan 14, 2026
Describes peptides that interact with sweet receptors to enhance sweetness potency permitting sugar reduction by up to 40% in beverages without sweetness loss.
... show all		 Enables significant sugar reduction while maintaining perceived sweetness. Patent document free Open Feb 1, 2026
26 foodqualityandsafety.com Rapid Listeria Detection Using CRISPR-based Lateral Flow for RTE Foods LabTech report Trade Article Jan 13, 2026
Field trials show CRISPR-LFA yields results in under 30 minutes with sensitivity matching lab PCR for ready-to-eat salads.
... show all		 Rapid on-site detection reducing time-to-result and enabling quicker product hold decisions. Free article; vendor links Open Feb 3, 2026
27 foodanddrinktechnology.com Spray-dried Plant Hemicellulose as Fat Replacer in Low-fat Ice Cream R&D brief Industry Case Study Jan 12, 2026
Spray-dried hemicellulose particles mimic fat creaminess and reduce overall fat by 40% while maintaining scoopability and melting profile.
... show all		 Fat replacer enabling 40% fat reduction with preserved sensory properties in frozen desserts. Free case study Open Feb 2, 2026
28 eurekalert.org Novel Antioxidant Peptides from Algae Protect Lipids in Emulsions Research team at University of Tokyo Press Release Jan 11, 2026
Isolated short peptides from brown algae demonstrated strong radical-scavenging in oil-in-water emulsions, delaying peroxide formation by 35%.
... show all		 Natural antioxidant peptides to improve oxidative stability of emulsified foods and supplements. Free press release linking to paper Open Feb 1, 2026
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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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

New Flavor Tech Breakthrough
Recent change
New Flavor Tech Breakthrough 5m ago
Innovative Flavoring Agent just published in Food Research Intl.
foodresearchinternational.com
New Supplier Patent Filed
Recent change
New Supplier Patent Filed 1h ago
Natural Sweetener Patent filed by ABC Ingredients
patents.google.com
Flavor Technology Update
Recent change
Flavor Technology Update 5m ago
Flavor Extraction Method new insights published
sciencedirect.com
Coverage Gap Detected
Recent change
Coverage Gap Detected 5m ago
Emerging Ingredients missing from latest journals
springer.com
New Publication on Patents
Recent change
New Publication on Patents 1h ago
Flavor Enhancement Techniques featured in Wiley Food Science
wiley.com
Add Alert All these alerts are fully customizable once a pilot begins.

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