I want to get continuous structured data on emerging flavor and color ingredient research, global regulatory approvals, and innovative applications from food science journals, patent databases, and international regulatory body websites.
A shared demo template. Read-only preview of what would be monitored in a real pilot.
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This is a real demo!
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Pilot Configuration
Goal
I want to get continuous structured data on emergi...
Access real-time insights on flavor trends, regulatory changes, and innovations — effortlessly automated for your success.
12 website or app sources
The Jsonify AI will open these automatically to explore and find your information
11
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.
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.
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 | Extracted_Date | Ingredient | Application | Regulatory_Status | Estimated_Cost | Last_Updated | ||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 1 |
|
Encapsulation of natural blue anthocyanins for beverage stabilization | M. Rossi; K. Patel; L. Nguyen | Food Chemistry Advances | Feb 2, 2026 | Blue anthocyanin-rich extract (Vaccinium spp.) | pH-stable beverage colorant via lipid nanocarriers | GRAS-notified pending (USA) | $2,800/kg | Feb 3, 2026 | ||
| 2 |
|
Fermentation-derived savory flavor peptides from pea proteins | S. Alvarez; H. Kim | Journal of Food Science & Technology | Feb 1, 2026 | Fermentation-derived savory peptide concentrate | Plant-based meat flavor enhancer | Novel food submission (EU) | €1,900/kg | Feb 3, 2026 | ||
| 3 |
|
Microbial production of natural vanillin using engineered Corynebacterium | R. Gupta; A. Fernandez | Bioprocessing for Food Ingredients | Feb 3, 2026 | Microbial vanillin (bio-vanillin) | Natural vanilla flavor replacement in confectionery | FDA GRAS dossier in preparation | $4,500/kg | Feb 4, 2026 | ||
| 4 |
|
Patent US20260012345: Stable green pigment derived from spirulina fractionation | Institut Biocolor Labs | US Patent Application | Feb 2, 2026 | Stabilized phycocyanin concentrate | Natural green dye for dairy and ice cream | Patent filed; regulatory pathway EU/US under review | $3,200/kg | Feb 4, 2026 | ||
| 5 |
|
Regulatory implications of enzymatically produced flavor precursors | E. Caldwell; J. Rivera | Food & Drug Law Journal | Feb 1, 2026 | Enzymatic flavor precursor mix (EFP-21) | Bakery crumb flavor intensifier | Advisory: may require novel food review (EU) | $1,200/kg | Feb 3, 2026 | ||
| 6 |
|
FDA Enforcement Update: approvals for two plant-derived colorants | FDA CFSAN | Federal Register Notice | Feb 3, 2026 | Betanin concentrate; Curcumin microcomplex | Colorants for beverages and sauces | FDA interim acceptance for specific uses | $950/kg | Feb 4, 2026 | ||
| 7 |
|
EFSA opinion: safety of fermented shiitake-derived umami extract | EFSA Panel on Food Additives | EFSA Journal | Jan 31, 2026 | Fermented shiitake umami extract (FSE-01) | Umami booster for soups and sauces | EFSA favorable opinion; EU novel food authorization recommended | €2,300/kg | Feb 2, 2026 | ||
| 8 |
|
Start-up launches heat-stable natural yellow from turmeric fractions | J. Hammond (interview) | Industry News | Feb 2, 2026 | Heat-stable turmeric curcuminoid complex | Baked goods and extruded snacks colorant | Self-affirmed GRAS (US); EU dossier ongoing | $1,100/kg | Feb 3, 2026 | ||
| 9 |
|
Structural aroma modulation with lipid-bound volatiles | T. Becker; N. Osei | Food Chemistry International | Feb 3, 2026 | Lipid-encapsulated volatile fraction (LVF-7) | Controlled-release flavor in ready meals | Regulatory: requires compositional label disclosure | $2,600/kg | Feb 4, 2026 | ||
| 10 |
|
WO2026009876: Low-temperature stabilized pigment from red cabbage | GreenPalette Ltd. | WO Patent Application | Feb 1, 2026 | Cold-stable anthocyanin concentrate | Frozen desserts and smoothies | Patent published; safety dossiers being compiled | €3,500/kg | Feb 3, 2026 | ||
| 11 |
|
Market dashboard: natural colorant price index Q1 2026 (snapshot) | Market Analytics Team | Interactive Dashboard Export | Feb 3, 2026 | Aggregate natural colorant basket | Market pricing for R&D procurement | Mixed (regional approvals vary) | $2,150/kg (index) | Feb 3, 2026 | ||
| 12 |
|
Open dataset: global approvals for flavoring agents 2018-2026 (update) | Global Food Data Initiative | Data Release | Feb 2, 2026 | Database: flavoring agents (multi-entry) | Regulatory monitoring and compliance checks | Curated approvals; includes pending entries | Free (access fee may apply for API) | Feb 3, 2026 | ||
| 13 |
|
Photostable betalain formulations using silica microbeads | A. Moretti; S. Cho | Journal of Food Engineering | Feb 2, 2026 | Microencapsulated betalain complex | Outdoor-exposed beverage colorant | GRAS notification submitted (USA) | $3,800/kg | Feb 4, 2026 | ||
| 14 |
|
Pea-derived lipid fractions as flavor carriers in plant dairy alternatives | L. Svensson; M. Ortega | Plant-Based Foods Research | Feb 3, 2026 | Pea lipid fraction concentrate | Flavor retention in plant milks | Novel food exemption claimed (EU) | €1,450/kg | Feb 4, 2026 | ||
| 15 |
|
Cold-chain stable carotenoid esters for high-temperature baking | D. Mensah; Y. Zhou | Food Stability Reports | Feb 1, 2026 | Esterified beta-carotene mix | Colorant for baked snacks | US submission in progress; EU uses limited | $1,750/kg | Feb 2, 2026 | ||
| 16 |
|
Patent US20260022333: Umami lipid concentrate from fermented algae | OceanFlavor Inc. | US Patent Application | Feb 3, 2026 | Algae-derived umami lipid concentrate | Seafood analogue flavoring | Patent filed; GRAS pathway being evaluated | $3,900/kg | Feb 4, 2026 | ||
| 17 |
|
Legal brief: labelling obligations for enzymatically modified flavors | K. Simmons | Regulatory Commentary | Feb 1, 2026 | Enzymatically modified flavor blends | Flavor systems for snacks and sauces | Counsel: label must declare processing aids in some jurisdictions | $850/kg | Feb 3, 2026 | ||
| 18 |
|
CFSAN: Guidance on novel probiotic-derived flavor ingredients | FDA CFSAN | Guidance Document | Feb 2, 2026 | Probiotic-derived flavor precursor concentrate | Dairy and cultured products flavoring | Guidance: likely requires GRAS or food additive petition | $2,200/kg | Feb 3, 2026 | ||
| 19 |
|
Commission implementing decision on synthetic mimic labeling for flavors | European Commission DG SANTE | Official Journal of the EU | Feb 3, 2026 | Synthetic natural-mimic flavor series | Labeling requirements for processed foods | Mandatory labeling from 2026-04 (EU) | €0.00 (regulatory decision) | Feb 4, 2026 | ||
| 20 |
|
Company scales up enzymatic carotenoid isomerization to reduce bitterness | Reporter: H. Singh | Industry News | Feb 1, 2026 | Isomerized carotenoid concentrate | Reduced-bitter colorant for savory sauces | Pilot approval under food additive exemptions in select markets | $2,050/kg | Feb 2, 2026 | ||
| 21 |
|
Rapid GC-MS profiling of off-notes in citrus flavor concentrates | R. Patel; E. Morales | Analytical Food Chemistry | Feb 3, 2026 | Citrus flavor concentrate (GC-MS profile) | Quality control for beverage flavorings | No regulatory change; QC method publication | $600/kg | Feb 3, 2026 | ||
| 22 |
|
US20260033421: Stabilized saffron-derived yellow for high-heat processes | SaffraTech LLC | US Patent Application | Feb 2, 2026 | Stabilized crocin complex | High-heat snack coloration | Patent submitted; regulatory toxicology studies ongoing | $9,500/kg | Feb 4, 2026 | ||
| 23 |
|
R&D spend vs ingredient approval timelines (interactive export) | Ingredient Insights Team | Market Visualization Export | Feb 3, 2026 | Composite R&D index (color & flavor) | Portfolio planning for ingredient adoption | Shows regional approval lag (visual) | $0 (dashboard snapshot) | Feb 3, 2026 | ||
| 24 |
|
Regulatory event feed: approvals & rejections for colorants Feb 2026 (dataset) | Regulatory Events Consortium | Data Feed | Feb 3, 2026 | Event list: betanin amendment; curcumin spec change | Real-time regulatory monitoring | Includes EFSA positive opinion; FDA interim guidance | Free download; API tiered | Feb 4, 2026 | ||
| 25 |
|
Spray-dried citrus flavonoid emulsions for sustained flavor release | P. Laurent; M. Okoro | Journal of Food Science | Feb 1, 2026 | Spray-dried citrus flavonoid emulsion | Sustained citrus flavor in confections | GRAS self-affirmation claimed (US) | $1,300/kg | Feb 3, 2026 | ||
| 26 |
|
Thermostable proteinaceous colorant from black rice bran | Y. Park; S. Ivanov | International Journal of Food Biochemistry | Feb 2, 2026 | Protein-bound anthocyanin concentrate | Thermostable color for cereals and bars | Novel food notification submitted (EU) | €2,700/kg | Feb 4, 2026 | ||
| 27 |
|
Sensory-directed fractionation yields high-impact savory for plant cheeses | N. Rossi; G. Ahmed | Sensory Science Reports | Feb 3, 2026 | Savory lipid-soluble fraction (SLF-9) | Flavor for plant-based cheeses | Ingredient classified as processing aid in some markets | $1,650/kg | Feb 4, 2026 | ||
| 28 |
|
Patent US20260044567: Enzyme-stabilized natural color blends for confectionery | ColorLab Innovations | US Patent Application | Feb 3, 2026 | Enzyme-stabilized multi-hued color blend | Confectionery and icing colorant | Patent pending; safety data submitted to regulators | $4,200/kg | Feb 4, 2026 | ||
| 29 |
|
Analysis: international harmonization of flavor labeling 2026 | L. Chawla | Regulatory Analysis | Feb 2, 2026 | Labeling frameworks for flavorings (multi) | Compliance guidance for exporters | Recommendations for harmonization; no binding decision | $0 (article) | Feb 3, 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! | ||||||||||||
From
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Filters
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Total Research Papers Analyzed
2,450
total research papers analyzed
8%
Top 10 Innovative Applications
Ingredient Color Trends
New Patents Filed This Month
45
new patents filed this month
10%
Recent Regulatory Approvals
| Approval Date | Ingredient | Source | Regulatory Body | Status |
|---|---|---|---|---|
| 2026-01-15 | Natural Blue Colorant |
|
FDA | Approved |
| 2026-01-20 | Acerola Extract |
|
EFSA | Approved |
| 2026-01-25 | Sour Cherry Flavor |
|
FDA | Pending |
| 2026-01-30 | Turmeric Extract |
|
FDA | Approved |
| 2026-02-01 | Black Garlic Extract |
|
EFSA | Approved |
| 2026-02-02 | Citrus Flavor Blend |
|
US Patent Office | Pending |
| 2026-02-01 | Beetroot Red Colorant |
|
FDA | Approved |
| 2026-01-28 | Green Tea Extract |
|
FDA | Approved |
Key Findings from Food Science Journals
Emerging flavor trends show a significant rise in the use of botanical extracts, especially in beverages.
Recent studies indicate a growing regulatory focus on the safety of artificial colors, with several new approvals noted in Europe.
Patent filings for innovative flavor applications in plant-based foods have increased by 30% over the last year, highlighting a shift towards natural ingredients.
Emerging Flavor Trends Over Time
Most Common Ingredients in Research
Changes in Global Regulatory Landscape
Research Sources Breakdown
Cumulative Patent Filings by Year
Upcoming Conferences and Events in Food Science
| Conference Name | Date | Location | Organizer | Focus Area |
|---|---|---|---|---|
| International Conference on Food Science and Technology | 2026-03-15 | Berlin, Germany | Food Science Network | Emerging Flavors |
| Global Symposium on Food Innovation | 2026-04-22 | San Francisco, USA | Food Innovators Association | Innovative Applications |
| Annual Flavor & Fragrance Conference | 2026-05-10 | Paris, France | Flavor Development Society | Flavor Research |
| World Congress on Food Safety | 2026-06-05 | Tokyo, Japan | International Food Safety Alliance | Regulatory Approvals |
| Food Chemistry Summit | 2026-07-20 | London, UK | Food Chemistry Society | Color Ingredient Research |
Structured data feeds are included — we're happy to help with API integration and automation.
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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
Recent change
New Research Published
12m ago
Emerging Flavor Trends new study available
Recent change
New Regulatory Approval
12m ago
Ingredient X approved for use in the US
Recent change
Patent Granted
Yesterday
Innovative Flavor Tech new patent issued
Recent change
New Application Detected
Yesterday
Coloring Agent in Foods new usage found
Recent change
Coverage Gap Identified
12m ago
Flavor Safety Studies missing from sources
Data connections determine where the collected data will be delivered. You can add, remove, or change connections at any time.
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