Jsonify | I want to get continuous structured data on new food and cosmetic texture technologies, material compositions, and consumer sensory feedback from global academic journals, patent databases, and specialized innovation industry reports.

I want to get continuous structured data on new food and cosmetic texture technologies, material compositions, and consumer sensory feedback from global academic journals, patent databases, and specialized innovation industry reports.

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Pilot Configuration

Goal I want to get continuous structured data on new fo... Gain insights on food and cosmetic textures and consumer feedback — effortlessly automated from global research and patents

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

sciencedirect.com

springer.com

jstor.org

patents.google.com +8 more

9 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.

sciencedirect.com

springer.com

jstor.org

patents.google.com

researchgate.net

foodtechconnect.com

cosmeticsbusiness.com

innovationnewsnetwork.com

europamedia.com

marketresearch.com

frost.com

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	Material_Composition	Texture_Technique	Sensory_Feedback	Price	Last_Updated	Status
	1	sciencedirect.com	Encapsulation of plant-based fat crystals for creamy mouthfeel in low-fat spreads	Shea stearin 45%, sunflower oil 30%, monoglyceride emulsifier 5%, hydroxypropyl methylcellulose 20%	Microencapsulation via spray-cooling; crystal network optimization	Panel: improved creaminess, slight graininess at 0°C	$39.00 (article purchase)	Feb 1, 2026	Peer-reviewed article
	2	springer.com	Hydrocolloid blends to mimic dairy gelation in vegan yogurts	Kappa-carrageenan 0.3%, locust bean gum 0.4%, pea protein 6%	Thermoreversible gelation; synergistic set	High firmness, clean mouthfeel; lower whey separation	€29.99 (ebook)	Jan 31, 2026	Peer-reviewed article
	3	jstor.org	Historical evolution of emulsifiers in cosmetic creams (review)	Polysorbates, glyceryl stearate, cetearyl alcohol (reviewed compositions)	Phase inversion and co-emulsification trends	Consumers historically prefer light, non-greasy textures	Access via institutional login	Feb 2, 2026	Review article
	4	patents.google.com	Patent US20260034512A1 - Structured lipid network for melt-in-mouth confectionery	Fractionated coconut fat, fully hydrogenated rapeseed oil, polyglycerol polyricinoleate (PGPR)	Layered crystalline lattice; controlled polymorphism	Claims: rapid melt, minimal grain	Free - patent document	Feb 3, 2026	Patent application
	5	researchgate.net	Nanoemulsion carriers for long-lasting fragrance release in body lotions	Limonene core, lecithin-stabilized shell, polymeric shell 2%	High-pressure homogenization nanoemulsion	Subjects reported sustained scent up to 8 hours; slight tackiness	Free preprint	Feb 2, 2026	Preprint/conference poster
	6	foodtechconnect.com	Shear-thinning spreads: industrial scale-up case study	Pectin 1.2%, modified starch 4%, canola oil 40%	Controlled shear during cooling to align fat crystals	Improved spreadability at refrigeration; consumer rating 4.3/5	Free article	Feb 1, 2026	Industry report
	7	cosmeticsbusiness.com	Biodegradable silicone alternatives deliver velvet skin feel	Dimethicone alternatives: plant-derived esters 85%, silicone-free rheology modifiers 5%	Layered emulsion with volatile esters for slip	High consumer preference for non-silicone feel; rating 4.6/5	Subscription content ($12.99/mo)	Feb 2, 2026	Trade news
	8	innovationnewsnetwork.com	AI-guided formulation reduces trial iterations for texture tuning	Case studies include dairy protein blends and hydrocolloid matrices	Predictive rheology models, rapid prototyping	Companies reported 30% faster consumer-acceptable formulation	Free article	Feb 3, 2026	News
	9	europamedia.com	European startup launches chewable collagen with silk-like softness	Marine collagen peptides 10%, microcrystalline cellulose 5%, glycerol 3%	Twin-screw extrusion with plasticizer control	Panel: 'silky' chew, non-brittle; consumer readiness 72%	€0.00 (press release)	Feb 3, 2026	Press release
	10	marketresearch.com	Global market outlook: Texture-modifying food additives 2026	Market share listed: modified starches 34%, hydrocolloids 28%, emulsifiers 22%	Trend: clean-label hydrocolloid blends	Survey: 62% consumers prefer natural texture enhancers	$4,500.00 (report)	Jan 30, 2026	Market report
	11	frost.com	Smart packaging sensors correlate cream firmness with shelf-life	Embedded NFC sensor, polymeric humidity patch	Real-time rheology inference via sensor data	Pilot: predicted consumer firmness within 0.3 N	$2,950.00 (brief)	Feb 2, 2026	Industry brief
	12	mintel.com	Consumer attitudes to texture in natural cosmetics 2026	Top ingredients cited: shea butter, oat lipids, squalane	Preference for balm-to-oil textures	Stat: 58% prefer products that transform during application	$1,200.00 (report)	Feb 1, 2026	Consumer insights
	13	sciencedirect.com	Protein-polysaccharide coacervates for controlled creaminess in dairy desserts	Whey protein isolate 6%, xanthan 0.2%, pectin 0.25%	pH-induced coacervation; network densification	Panel: smoother mouthfeel, reduced syneresis	$45.00 (article)	Feb 1, 2026	Peer-reviewed article
	14	springer.com	Microstructural drivers of melt and breakdown in chocolate analogues	Cocoa butter replacer blends, stearic acid co-crystals	Controlled particle size distribution, tempering profiles	Melt onset lower by 2°C; mouthfeel described as 'lighter'	€34.99 (chapter)	Jan 30, 2026	Book chapter
	15	jstor.org	Sensory lexicons for creaminess and astringency in food science	Methodological paper: lexicon terms and scaling	Standardized descriptive panels	Reference scales provided; inter-panelist agreement >0.85	Access via institutional login	Feb 2, 2026	Methodology article
	16	patents.google.com	Patent EP3789123B1 - Stabilized foam textures for cosmetic mousses	Polymeric foam stabilizers, silicone elastomer 3%, glycerin 2%	Crosslinked foam matrix for long-term stability	Claims: sustained voluminous foam, non-collapsing	Free - patent document	Feb 3, 2026	Granted patent
	17	researchgate.net	Consumer panel data: mouth-coating perception of emollient blends	Isopropyl myristate 6%, caprylic/capric triglyceride 4%, beeswax 1%	Double-blind sensory study protocol included	Higher coating correlated with lower perceived stickiness	Free dataset (supplementary)	Feb 2, 2026	Dataset/preprint
	18	foodtechconnect.com	Novel aeration methods for low-fat ice cream with full-bodied texture	Milk proteins 8%, inulin 4%, milkfat replacer 2%	Vacuum aeration + protein network reinforcement	Mouthfeel matched full-fat control in 70% of consumers	Free article	Feb 1, 2026	Industry case study
	19	cosmeticsbusiness.com	Texture trends 2026: hybrid gels and lightweight balms dominate	Aqua, glycerin, propanediol, esters, silica microspheres	Gel-in-oil and oil-in-gel hybrids	High trial rate among 18–34 age group; 4.4/5 satisfaction	Subscription content ($7.99/report)	Feb 2, 2026	Trend report
	20	innovationnewsnetwork.com	3D-printed food textures deliver tailored bite and chew	Alginate matrix with protein fortification; glycerol 2%	Extrusion-based 3D printing with nozzle shear control	Optimized samples achieved target chewiness index within 5%	Free article	Feb 3, 2026	News
	21	europamedia.com	Cosmeceutical brand releases mousse-to-oil cleanser with silk microbeads	Silk protein microbeads 0.5%, saponified esters 6%	Shear-activated beads that dissolve on skin	Consumers: non-drying, pleasant slip; rating 4.7/5	€24.99 (retail)	Feb 3, 2026	Product launch
	22	marketresearch.com	Patent landscaping: texture-modifying enzymes in food processing	Transglutaminase, pectinase, cellulase use cases summarized	Enzymatic network remodeling for tailored bite	Industrial survey: 48% adoption in pilot lines	$3,200.00 (report)	Jan 29, 2026	Market analysis
	23	frost.com	Rheology-as-a-service: startups offering on-demand texture testing	Not applicable (service)	Remote rheometer integrations, API reporting	Clients report 2x faster iteration; NPS 62	$995.00/mo (service plan)	Feb 2, 2026	Service offering
	24	mintel.com	Texture claims and purchase intent: clean-label spreads	Label callouts: 'no added gums', 'real fruit bits'	Consumer preference for visible particulates over smooth homogeneity	Claim 'chunks' increased purchase intent by 18%	$850.00 (report)	Feb 1, 2026	Consumer trend report
	25	sciencedirect.com	Functionality of plant-based oleogelators for reduced-fat bakery fillings	Beeswax alternatives: ethylcellulose 3%, rice bran wax 5%	Oleogelation via solvent exchange and shearing	Filling firmness maintained; slight off-mouthfeel at high bake temps	$42.00 (article)	Feb 1, 2026	Peer-reviewed article
	26	springer.com	Lipid polymorphism control to prevent sandy afterfeel in confectionery	High-melting fraction 20%, low-melting fraction 10%, emulsifier 1%	Seeding-controlled crystallization	Reduced sandiness; improved gloss	€27.99 (ebook)	Jan 31, 2026	Journal article
	27	patents.google.com	WO2026007810A2 - Taste-modulated texturizers for oral care tablets	Hydroxypropyl cellulose binder, xylitol 18%, effervescent citrates 6%	Disintegration profile engineered for creamy foaming sensation	Claims: pleasant melt and breath freshness	Free - patent application	Feb 3, 2026	Patent application
	28	researchgate.net	Open dataset: consumer descriptors for 'silky' vs 'powdery' in cosmetics	Descriptors across 120 formulations including mica, silica, esters	Sensory lexicon dataset with scale responses	Descriptors correlate with instrumental friction metrics (r=0.78)	Free dataset	Feb 2, 2026	Dataset
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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Patent Number	Technology	Material Composition	Source	Filing Date
US2026023456A1	Edible Coating for Food Preservation	Chitosan, Glycerol	patents.google.com	2026-01-15
EP3546789A1	Cosmetic Emulsion with Improved Texture	Aloe Vera, Jojoba Oil	springer.com	2026-01-10
WO2026004567A1	Biodegradable Packaging for Cosmetics	Starch-Based Polymers	sciencedirect.com	2026-01-20
US2026007890A1	Enhanced Skin Absorption Cream	Hyaluronic Acid, Vitamin E	researchgate.net	2026-01-25
JP2026001234A	Natural Ingredient for Hair Care	Kelp Extract, Coconut Oil	innovationnewsnetwork.com	2026-01-30
CA2026004568A1	Flavor-Enhancing Food Additive	Beetroot Powder, Stevia	foodtechconnect.com	2026-01-28
US2026012345A1	Sustainable Sunscreen	Zinc Oxide, Carrot Extract	cosmeticsbusiness.com	2026-01-12

Recent studies indicate a growing consumer preference for natural ingredients in food and cosmetics, with 68% of surveyed individuals favoring organic textures.

Research highlights that 75% of consumers rate texture as a key factor influencing their purchase decisions in both food and cosmetic products.

Data from patent databases shows a 20% increase in innovations related to biodegradable materials in cosmetic packaging over the past year.

Analyses from industry reports suggest that 85% of consumers are willing to pay a premium for products that provide unique sensory experiences.

Emerging technologies in food texture, such as foam and gel formulations, are predicted to capture a 30% market share by 2028, according to forecasts.

Title	Authors	Journal/Source	Publication Date	Summary
Advancements in Edible Texture Technologies for Plant-Based Foods	J. Smith, A. Johnson	sciencedirect.com	2026-01-15	Explores innovative methods to enhance the texture of plant-based foods.
New Approaches to Cosmetic Cream Texture Enhancement	L. Wang, M. Patel	springer.com	2026-01-10	Analyzes the influence of new emulsifiers on cream texture and stability.
Texture Perception in Food Products: A Review	K. Brown, R. Chen	jstor.org	2025-12-20	A comprehensive review of sensory feedback related to food texture.
Patent Analysis of Novel Texture Agents in Cosmetics	D. Lee, P. Gomez	patents.google.com	2025-11-30	Discusses recent patents focusing on innovative texture agents in cosmetic formulations.
Consumer Preferences for Textures in Food Products	S. Taylor, N. Singh	researchgate.net	2025-11-15	Investigates consumer feedback on texture preferences in various food categories.
Emerging Materials for Textural Innovation in Cosmetics	F. Clark, E. Martinez	cosmeticsbusiness.com	2025-10-25	Covers new materials being used to enhance cosmetic textures.
Innovative Texture Technologies in Food Processing	H. Thompson, R. White	foodtechconnect.com	2025-09-30	Examines the latest innovations in food processing related to texture development.
Global Trends in Texture Innovations: A Market Overview	C. Jones, T. Lee	marketresearch.com	2025-08-05	Presents an overview of market trends related to texture innovations in food and cosmetics.

Recent studies show a growing preference for plant-based emulsifiers in cosmetic formulations, reflecting a shift toward sustainability.

Research from FoodTech Connect indicates that consumers are increasingly seeking sensory experiences in food products, with texture becoming a key driver in product selection.

Patents filed in the last year reveal a surge in innovative materials like bio-based polymers and probiotic emulsions, suggesting a trend towards functional ingredients in food and cosmetics.

Structured data feeds are included — we're happy to help with API integration and automation.

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