TS-073174 — The Need The global move away from petroleum‑based synthetic dyes and the known instability of conventional anthocyanins are creating urgent demand for more robust, clean‑label color solutions, particularly in heat‑processed, vitamin C–fortified, and mid‑pH foods and beverages. At the…

TS-072972 — The Need: In a world grappling with the consequences of poor dietary choices, the imperative to address the global health crisis has never been more critical. Poor diets contribute to 1 in 5 deaths globally, leading the USDA to recommend a 30% reduction in sodium levels in foods to combat this cris…

TS-072718 — Turning Food Waste into Premium Plant-Based Snacks

TS-071371 — Convert dairy and seafood byproducts into high-performance aquafeed ingredients that enhance profitability, sustainability, and feed quality.

TS-071056 — The Need Food waste remains a significant global issue, with the average American discarding over 100 pounds of food annually, amounting to nearly $2,800 in losses per household. A substantial portion of this waste results from premature spoilage due to microbial contamination and suboptimal storage…

TS-070312 —

TS-065450 — The Need: In a world grappling with the consequences of poor dietary choices, the imperative to address the global health crisis has never been more critical. Poor diets contribute to 1 in 5 deaths globally, leading the USDA to recommend a 30% reduction in sodium levels in foods to combat this cris…

TS-065233 — The Need: The food industry grapples with meeting escalating consumer demands for health-centric, eco-friendly, and economically viable protein-based diets. Despite the surge in popularity of plant-based milk products, consumer reluctance persists due to lackluster flavors and compromised taste. Add…

TS-064188 — The Need: In a world grappling with the consequences of poor dietary choices, the imperative to address the global health crisis has never been more critical. Poor diets contribute to 1 in 5 deaths globally, leading the USDA to recommend a 30% reduction in sodium levels in foods to combat this cris…

TS-064187 — The Need Spicy foods can be polarizing as too much can make food simply inedible for some while others may still want it hotter. Spice tolerance is also highly subjective making it hard to adjust spice levels appropriately - what could be a very spice dish to some might not even register as spciy t…

TS-064186 — The Need: In the culinary realm of fermented foods, there is a critical need to address the presence of antibiotic-resistant bacteria in fermented foods. Representing a substantial risk to public health by fostering antibiotic resistance in consumers, awareness and concern around antibiotic-resist…

TS-064178 — The Need In the ever-evolving landscape of plant-based protein alternatives, the demand for gluten-free, clean label options that authentically mimic the textural properties of traditional meat and cheese products is at an all-time high. Despite advancements, textural mimicry of meats and cheeses c…

TS-062262 — The Need: Food companies face increasing demand for naturally derived colorants due to consumers' health concerns over synthetic dyes. While anthocyanins from fruits and vegetables offer vibrant colors, they are subject to degradation and have limited stability under various conditions, making t…

TS-062251 — The Need Vanilla, a beloved and widely used flavoring agent. The traditional curing process for vanilla beans is labor-intensive and time-consuming, taking up to nine months. Quicker curing methods compromise the flavor quality, creating a need for a technology that can identify and understand the …

TS-062237 — The Need The demand for higher quality coffee to meet the discerning tastes of consumers has always been a key driver for success. Innovative compounds and compositions that directly modulate the flavor of coffee products can enhance taste and quality but can be difficult to identify. ... The Tec…

TS-062233 — Fortificatin with non-fish derived EPA/DHA

TS-062228 — The Need The food industry is actively seeking alternatives to synthetic colorants due to consumer concerns over their safety and increasing legal challenges. Natural colorants, particularly anthocyanins found in fruits, vegetables, grains, and flowers, offer potential health benefits and a wide ra…

TS-062217 — The Need In the ever-growing global movement for healthy foods, there is an increasing demand for nutritious and wholesome foods. However, these healthier options don’t always appeal to consumers’ taste preferences. Many of these healthier foods, such as whole grains or vegetables, can…

TS-062212 — The Need The demand for higher quality coffee to meet the discerning tastes of consumers has always been a key driver for success. Innovative compounds and compositions that directly modulate the flavor of coffee products can enhance taste and quality but can be difficult to identify. ... The Tec…

TS-060181 — The Need Food coloring is an important factor of the consumer's perception of the quality and flavor of a food product, boosting the product's overall success. Not only does it provide a different color to food products, it even helps prevent color loss during long-term storage. However, in…