Jsonify | I want to get continuous structured data on emerging global ingredient trends, competitive product innovations, and culinary technology advancements from food science publications, industry trade show reports, and competitor R&D announcements.

I want to get continuous structured data on emerging global ingredient trends, competitive product innovations, and culinary technology advancements from food science publications, industry trade show reports, and competitor R&D announcements.

Pilot Configuration

Goal I want to get continuous structured data on emergi... Stay ahead of culinary trends and innovations — automated insights from global food science and market reports

12 website or app sources The Jsonify AI will open these automatically to explore and find your information

foodnavigator.com

ift.org

fmi.org

foodbusinessnews.net +8 more

12 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.

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.

foodnavigator.com

ift.org

fmi.org

foodbusinessnews.net

ingredientnews.com

sciencedirect.com

mintel.com

euromonitor.com

packagingdigest.com

foodandwine.com

cookinglight.com

technomic.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	Headline	Product	Ingredient	FormulationNotes	SuggestedUse	Price	Availability	Region	LastUpdated	Status
	1	foodnavigator.com	Plant-protein emulsifier from startup reduces chalky mouthfeel in beverages	SoyaLipid Stabilizer 360	Soy protein isolate + sunflower lecithin	High-shear pre-hydration recommended; stable pH 3.0–7.0; heat-stable to 90°C	Clear protein waters, RTD shakes, dairy alternatives (1.0–2.5%)	$8.75/kg	Pre-launch sampling; MOQ 100 kg	North America	Feb 2, 2026	Prototype sampling
	2	ift.org	Encapsulated turmeric with improved bioavailability for savoury coatings	CurcuMax Microcapsules	Curcumin (Turmeric) + maltodextrin shell	Spray-dried encapsulation; protects from oxidation; release triggered at pH >5.5	Snack seasoning blends, batter coatings (0.2–0.6%)	$12.50/kg	Available Q1 2026	Global	Feb 3, 2026	Commercially available
	3	fmi.org	Retailers report spike in sales of adaptogen-infused bakery items	AshwaBite Muffin Mix	Ashwagandha extract	Standard cake matrix; may impart earthy notes—recommend vanilla masking; stable through 72h shelf-life ... show all	Retail bakery mixes, grab-and-go cafes (1–1.5% inclusion)	$4.49/serving	Limited distribution (select chains)	United States	Feb 1, 2026	Limited rollout
	4	foodbusinessnews.net	Competitive launch: reduced-sugar chocolate using fermentation-derived steviol	CocoaLean 55% Bar	Fermentation-derived steviol glycosides	Blend with erythritol for bulk; watch for cooling aftertaste; tempering adjustments needed	Confectionery, sugar-reduced bars (sweetness equivalence 1:200)	$2.29/bar	National supermarket chains	United States	Feb 4, 2026	In market
	5	ingredientnews.com	Novel seaweed hydrocolloid offers creamy mouthfeel at low dosages	Algino-Plus G	Red seaweed-derived galactan	Effective at 0.15–0.5% for viscosity and emulsion stability; shear-thinning properties	Dairy alternatives, dressings, soups	$6.20/kg	Direct from manufacturer; lead time 3 weeks	Europe	Feb 3, 2026	Commercially available
	6	sciencedirect.com	Study: Maillard-derived flavour enhancers reduce sodium while maintaining savory profile	Maillase™ Savoury Boost	Controlled Maillard reaction peptides	Dry blend; heat-sensitive—add post-bake where possible; enhances umami at low salt	Ready meals, bouillons (0.3–0.8%)	$10.00/kg	R&D sampling only	Global	Feb 1, 2026	R&D sampling
	7	mintel.com	Consumer trend report: demand for cold-brewed fruit concentrates in beverages	BerryCold Concentrate	Cold-extracted berry concentrate (no added sugar)	High-solids concentrate; pH 3.2; requires pasteurization control to preserve aroma	Premium RTD beverages, mixers (4–8% final)	$18.00/L	Subscription supply to beverage brands	Europe	Feb 2, 2026	Commercially available
	8	euromonitor.com	Market update: packaging-driven shelf-life extensions for fresh pasta	MAP Pasta Tray System	Modified atmosphere packaging (N/A)	High barrier film with CO2/ N2 gas mix; oxygen <0.5% recommended	Fresh filled pasta retail packs	$0.12/pack	OEM suppliers; pilot integration	Global	Feb 3, 2026	Pilot
	9	packagingdigest.com	Biodegradable liners for oil-rich food reduce leakage complaints	GreaseBlock Liner	PLA PHA composite coating	Heat-sealable; rated to 180°C; not suitable for high-moisture long-retention items	Fried snack liners, takeout containers	$0.045/container liner	Commercial; bulk pricing available	North America	Feb 4, 2026	Commercially available
	10	foodandwine.com	Restaurant trend: cultured butter blends enhance mouthfeel while lowering fat content	Cultured Butter Blend 60%	Cultured butter + milk protein concentrate	Stable emulsion; recommended churn temperature 6–8°C; shelf life 45 days refrigerated	Baking, finishing butter, culinary applications	$6.95/200g tub	Specialty distributors	United States	Feb 2, 2026	In market
	11	cookinglight.com	Home cooks adopt enzymatic tenderizers for plant-based 'pulled' textures	PlantTender Prozyme	Endo-protease blend (fungal origin)	Use controlled low-dose treatment; deactivate with heat to prevent over-softening	Jackfruit, legumes, textured vegetable protein (0.05–0.15%)	$9.99/pack (100 g)	Online direct-to-consumer	United States	Feb 3, 2026	Consumer product
	12	technomic.com	Menu innovation: high-umami vegan broths drive repeat visits	Miso-Yeast Broth Concentrate	Fermented soybean paste + nutritional yeast extract	Concentrated paste; add 1:10 with water; stable refrigerated 90 days	Restaurant broths, sauces, ramen bases	$14.00/kg	Foodservice distributors	North America	Feb 1, 2026	Commercially available
	13	foodnavigator.com	Clean-label sweetener blend mimics sugar mouthfeel with fewer calories	SweetSense Blend	Allulose + soluble fiber (oligofructose)	Bulking performance similar to sugar; slight browning reduction in baked goods	Baked goods, beverages, confectionery (use 0.9–1.1x sugar weight)	$7.95/kg	Samples available; lead time 2 weeks	Europe	Feb 4, 2026	Sampling
	14	ift.org	New fermentation route produces natural flavor precursors for meat analogs	FermentoMeat Precursors	Yeast-derived heme precursors + amino-acid matrix	Thermo-stable to 85°C; integrates into extrusion streams at low %	Textured plant-based meats, savory concentrates (0.5–2%)	$16.00/kg	By contract only	Global	Feb 2, 2026	Available under contract
	15	fmi.org	Retailers test in-store labs to validate freshness claims using rapid ATP kits	FreshCheck ATP Kit	Bioluminescent ATP reagent (kit)	Single-use swabs; read via handheld luminometer; results in 30 sec	Store-level quality assurance on produce, deli counters	$1.20/test kit (bulk)	Available; training required	United States	Feb 3, 2026	Commercially available
	16	foodbusinessnews.net	Ingredient supplier unveils allergy-friendly egg replacer optimized for meringues	AeroEgg Plant Meringue Mix	Aquafaba concentrate + tapioca dextrin	Whips similarly to egg whites; sugar timing critical; requires acid stabilization	Meringues, macarons, soufflés	$11.50/kg	Available to bakery customers	Europe	Feb 4, 2026	In market
	17	ingredientnews.com	High-oleic algae oil targets clean-label frying applications	AlgaeCrisp HOO	High-oleic algal oil	High smoke point 250°C; good oxidative stability; recommended for batch fryers	Frying oils for snacks and quick-serve kitchens	$4.60/L	Commercial; pallets available	APAC	Feb 2, 2026	Commercially available
	18	sciencedirect.com	Paper: nanoemulsion carriers improve delivery of fat-soluble vitamins in beverages	NanoVit E Dispersion	Vitamin E (tocopherol) nanoemulsion	O/W nanoemulsion, droplet size ~120 nm; requires homogenization at >100 bar	Fortified functional beverages (0.02–0.1%)	$22.00/kg	R&D samples only	Global	Feb 1, 2026	R&D
	19	mintel.com	Report: snacking occasions drive demand for savory probiotic bites	ProSnack Savoury Bites	Heat-stable Bacillus probiotic strain	Survives extrusion and baking; moisture control critical for viability	Retail snack packs, on-the-go bites	$3.49/pack	Pilot retail test	United Kingdom	Feb 3, 2026	Pilot
	20	euromonitor.com	Data: Western Europe sees growth in hybrid meat-seafood products	Surf & Turf Plant Blend	Pea protein + algal protein + fish seasoning analogs	Binders: methylcellulose; moisture release tailored for grill applications	Pre-formed patties, frozen retail	$5.99/300g pack	Selected retailers	Europe	Feb 4, 2026	Limited release
	21	packagingdigest.com	Vacuum skin packaging extends shelf-life for fresh-cut salads	SkinFresh VSP Film	High-barrier EVOH-based film (N/A)	Compatible with MAP; reduces dehydration; sealing temp 140–160°C	Fresh-cut produce, prepared salads	$0.06/pack	Commercial; OEM partners	North America	Feb 2, 2026	Commercially available
	22	foodandwine.com	Trend: chefs using smoke-distilled vinegars for complex acidity	Oak-Smoke Distilled Vinegar	Apple cider vinegar infused via smoke distillation	Acidity 5%; smoky aromatic note stable under moderate heat	Finishing sauces, pickling, marinades	$12.00/375mL	Specialty food stores	United States	Feb 1, 2026	In market
	23	cookinglight.com	DIY fermentation kits for pepper pastes popular among home cooks	FermentaPepper Kit	Starter culture + salt cure sachet	Includes lactobacillus starter; recommended 7–14 day room fermentation	Hot sauces, condiments, marinades	$24.99/kit	Direct online; limited stock	United States	Feb 3, 2026	Available
	24	technomic.com	Foodservice tech: automated sauce dispensers reduce waste and maintain consistency	SauceFlow Auto Dispenser	Pump + heated reservoir (N/A)	Programmable volumes; temperature control to 85°C; self-clean cycle	QSRs, buffets, catering operations	$1,995/unit	Dealer network; 4-week lead time	North America	Feb 4, 2026	Commercially available
	25	foodnavigator.com	Start-up demonstrates enzymatic lipid restructuring to mimic dairy fat	StructuraFat DairyMimic	Lipase-catalyzed structured triglycerides	Process-controlled interesterification; sensory similar to butter at 30% usage	Spreads, low-fat cheeses, yogurts	$13.75/kg	B2B samples	Europe	Feb 2, 2026	Sampling
	26	ift.org	Whitepaper: cold plasma processing as a non-thermal pasteurization for spices	PlasmaGuard Spice Service	Non-thermal plasma treatment (service)	Reduces microbial load without heat; minimal sensory impact; batch service model	Spice processors, ingredient sanitization	$0.09/kg treatment fee	Pilot service; select facilities	North America	Feb 1, 2026	Pilot
	27	fmi.org	Retail insight: refrigerated plant-based sushi gains traction in urban stores	Miso-Tofu Nigiri Kit	Tofu-based fish analog + rice vinegar mix	Shelf-stable up to 10 days refrigerated under MAP; label: keep chilled	Grab-and-go sushi case	$6.99/pack	Select metropolitan stores	United States	Feb 3, 2026	Limited distribution
	28	foodbusinessnews.net	Manufacturer launches 'zero-waste' ingredient using byproduct upcycling	CitrusFiber Upcycle 70	Soluble citrus fiber from juice waste	High water-holding capacity; neutral flavor; binder in meat alternatives	Bakery, meat analogs, sauces (0.5–3%)	$3.20/kg	Commercial; steady supply	Global	Feb 4, 2026	Commercially available
	29	ingredientnews.com	Antioxidant-rich berry powder designed for high-heat extrusion	ThermoBerry Extrude Powder	Freeze-dried berry concentrate with stabilizers	Heat-resistant antioxidant profile; use at 2–6% in extruded snacks	Extruded cereals, snacks	$9.00/kg	Available; lead time 2 weeks	APAC	Feb 2, 2026	Available
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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Recent trends indicate a growing interest in plant-based proteins, with reports from foodnavigator.com highlighting a 25% increase in new product launches.

Ingredient innovations in fermentation technology are on the rise, as showcased by recent announcements in foodbusinessnews.net.

Competitors are integrating sustainable packaging solutions, reflecting a significant shift towards eco-friendly practices in culinary technology.

Insights from ift.org reveal that 40% of consumers are prioritizing clean-label products, driving R&D towards transparency in ingredient sourcing.

Emerging flavors such as adaptogens and functional botanicals are increasingly being incorporated in mainstream food products, according to data from mintel.com.

Source	Product	Innovation Type	Date	Details
foodbusinessnews.net	Plant-Based Cheese	Ingredient Innovation	2026-01-20	New line of dairy-free cheeses made from almonds and cashews.
ift.org	Smart Packaging	Culinary Technology	2026-01-15	Biodegradable packaging that changes color to indicate freshness.
foodnavigator.com	Fermented Beverages	Product Innovation	2026-01-10	Launch of a new line of probiotic sodas with unique flavors.
euromonitor.com	Alternative Proteins	Market Trend	2026-01-28	Report highlighting a 25% increase in demand for insect-based proteins.
scientificamerican.com	3D Food Printing	Culinary Technology	2026-01-05	New advancements in 3D printing technology for food ingredients.
mintel.com	Seaweed Snacks	Market Trend	2026-01-18	Emerging trend in seaweed-based snacks, particularly among millennials.
packagingdigest.com	Eco-Friendly Wraps	Packaging Innovation	2026-01-25	Introduction of plant-based wraps that reduce plastic use.
technomic.com	Flavor Innovations	Culinary Trend	2026-01-30	Growing popularity of fusion flavors, especially in fast-casual dining.

Recent ingredient trends indicate a growing demand for plant-based proteins in consumer products, reflecting a 25% increase in new product launches year-over-year.

Competitors are innovating with sustainable packaging solutions, with 40% of new products at recent trade shows featuring eco-friendly materials.

Notable advancements in culinary technologies include the adoption of AI-driven food formulation, as highlighted by multiple R&D announcements in the last quarter.

Source	Publication Title	Date	Key Insights	Trends
foodnavigator.com	Emerging Flavors: 2026 Global Trends	2026-01-15	Focus on plant-based innovation and fusion cuisines.	Increase in demand for umami flavors.
ift.org	Advancements in Food Preservation Technologies	2026-01-20	Sustainable preservation techniques gaining traction.	Shift towards minimal processing methods.
fmi.org	The Rise of Functional Ingredients	2026-01-10	Consumers favor health benefits in food products.	Growth in probiotic and adaptogenic ingredients.
foodbusinessnews.net	2026 Food Industry Trends Report	2026-01-25	Customization and personalization in product offerings.	Emerging interest in global cuisines.
ingredientnews.com	Novel Ingredients for Plant-Based Products	2026-01-18	New sources of protein and texture enhancers.	Focus on sustainability in sourcing.
sciencedirect.com	Innovations in Edible Packaging	2026-01-30	Edible films and coatings to reduce waste.	Increase in R&D for sustainable materials.
mintel.com	Food Tech Innovations in 2026	2026-01-22	Smart kitchen appliances integrating AI.	Rising popularity of meal kit subscriptions.
packagingdigest.com	Sustainable Packaging Solutions for Food Products	2026-01-28	Biodegradable materials becoming standard.	Consumer preference shifting towards eco-friendly packaging.