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.
Gain insights on food and cosmetic textures and consumer feedback — effortlessly automated from global research and patents
A saved example of what you can collect and monitor with Jsonify. Create your own version in Jsonify.
Build this in JsonifyYour original goal is prefilled.
Goal
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.
Source coverage
- 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
Sample data
Illustrative sample data from the original configuration, not live or verified results.
| 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) | 2026-02-01 | 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) | 2026-01-31 | 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 | 2026-02-02 | 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 | 2026-02-03 | 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 | 2026-02-02 | 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 | 2026-02-01 | 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) | 2026-02-02 | 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 | 2026-02-03 | 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) | 2026-02-03 | 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) | 2026-01-30 | 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) | 2026-02-02 | 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) | 2026-02-01 | 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) | 2026-02-01 | 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) | 2026-01-30 | 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 | 2026-02-02 | 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 | 2026-02-03 | 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) | 2026-02-02 | 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 | 2026-02-01 | 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) | 2026-02-02 | 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 | 2026-02-03 | 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) | 2026-02-03 | 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) | 2026-01-29 | 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) | 2026-02-02 | 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) | 2026-02-01 | 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) | 2026-02-01 | 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) | 2026-01-31 | 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 | 2026-02-03 | 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 | 2026-02-02 | Dataset |
Insights and analytics
- Total New Technologies Identified (metric)
- Total Patents Filed (metric)
- Distribution of Sources (pie)
- Trends in Texture Technologies Over Time (line)
- Top 5 Cosmetic Innovations by Sensory Feedback Score (bar)
- Most Common Material Compositions in Recent Studies (horizontal_bar)
- Cumulative Number of Innovation Reports Published (area)
- Recent Academic Publications on Texture Technologies (table)
- Latest Patents in Food and Cosmetic Technologies (table)
- Consumer Feedback Breakdown by Category (donut)
- Key Observations on Consumer Preferences (insights)
- Emerging Trends in Material Compositions (insights)
Change notifications
- New Listing Appears — newly published in patent database patents.google.com
- New Sensory Feedback Recorded — latest findings on sensory experience sciencedirect.com
- Material Composition Updated — recently analyzed for food applications springer.com
- Research Availability Change — is now available for download innovationnewsnetwork.com
- Coverage Gap Found — missing from market reports marketresearch.com
Integrations and delivery
- api
- bigquery
- slack
Make this your own
Start with this goal in Jsonify, then choose the sources and data you need.
Build this in Jsonify