Revisiting the Nutritional and Health‐Promoting Properties of Soy Protein‐Based Food Formulations for Infants and Adults March 3, 2026

Soy protein (SP), a high-quality, plant-based protein derived from Glycine max (soybean), has gained global prominence as a nutritional staple and a functional ingredient in diverse dietary applications. It not only contains all essential amino acids (AAs), but also its recognition as a complete protein—containing all essential AAs—and its low saturated fat content make SP a valuable component in vegetarian and vegan diets. Despite its growing popularity, the health effects of the SP remain a subject of scientific and public scrutiny, especially in sensitive populations such as infants and older adults. Soy-based infant formulas are commonly used alternatives to cow's milk-based formulas, yet questions persist regarding their safety and the long-term effects of early isoflavone exposure. In adults, SP is investigated for its impact on muscle maintenance, metabolic health, and aging, though individual responses may vary based on age, sex, and metabolic profile. This review aims to critically examine the current evidence on the nutritional value and functionality of SP in infants and adults. We assess the benefits, limitations, and potential health implications of SP across the lifespan. Current evidence supports the safety of soy formulas in term infants, with no adverse neurodevelopmental or endocrine outcomes. In adults, SP consumption is associated with modest lipid-lowering and bone-protective effects, though study heterogeneity remains. Our objective is to provide a nuanced understanding of SP's role in human nutrition and identify areas requiring further scientific inquiry to support informed dietary guidelines and public health policy.

Drivers of Liking for Oat Milk March 3, 2026

Oat milk is one of the most popular plant-based milk alternatives in today's market. The objective of this study was to identify the sensory drivers of like and dislike for oat milk. Twenty-eight commercial oat milks were collected in duplicate lots. A highly experienced trained panel (n = 7) identified and documented attributes and definitions for the oat milks. Ten representative oat milks were selected for consumer acceptance testing with oat milk consumers (n = 157). Each consumer evaluated the 10 oat milks across 2 days. External preference mapping and penalty lift analyses were then applied to identify drivers of like and dislike. By external preference mapping, opacity, sweet aromatic and cooked cereal flavors, viscosity, and residual mouthcoating were drivers of liking for oat milk consumers, whereas thin/watery texture and cardboard flavor were drivers of dislike. Two clusters of oat milk consumers were identified which differed primarily by degree of liking for all oat milks. The determination of a sensory lexicon specific for oat milks and drivers of liking and dislike can be used by product developers for formulating the ideal oat milk and to improve current products.

Bioprocessing of Mulberry Leaf Juice With High‐GABA Producing Lactobacillus plantarum: A Strategy for Flavor, GABA Enrichment, and Antioxidant Enhancement March 3, 2026

The purpose of this work is to isolate γ-aminobutyric acid (GABA)-producing lactic acid bacteria (LAB) from traditional Chinese pickles and to evaluate their fermentation characteristics and functional effects in a mulberry leaf juice system. Six GABA-producing strains were isolated, comprising five Lactobacillus plantarum strains and one Enterococcus faecium strain. These strains demonstrated significant probiotic properties, exhibiting traits such as acid tolerance, bile salt resistance, in vitro gastrointestinal resistance, cell surface hydrophobicity, auto-aggregation, γ-hemolysis, and antibiotic sensitivity. The GABA content in fermented mulberry leaf juice ranged from 0.663 ± 0.007 to 0.879 ± 0.023 mg/mL, which was 9.61 to 12.74 times that of the initial content. Mulberry leaf juice's flavor, α-glucosidase inhibitory activity, DPPH and hydroxyl radical scavenging capacity, and ferric-reducing antioxidant power (FRAP) were all greatly improved by the LAB fermentation. A quality evaluation model for fermented mulberry leaf juice was developed using principal component analysis (PCA), identifying L. plantarum L10 as the optimal probiotic strain for fermentation.

Fate of Salmonella Enterica in Sprouted Peanut and Almond Butter Affected by the Use of Ellagitannins From Aqueous and Ethanolic Extracts of Pomegranate Peels February 28, 2026

A trend of consuming sprouted nut butter is emerging due to its nutrient values. However, sprouted nuts have been involved in several enteric disease outbreaks. This study evaluated the inhibitory effect of an aqueous and ethanolic extract of a pomegranate peel against strains of Salmonella Tennessee and Enteritidis in sprouted nut butter. Raw, organic peanut and almond seeds inoculated with one of the Salmonella strains (1.16–1.97 log CFU/g) were sprouted in deionized water containing 10% of the aqueous or ethanolic extract for 24 h at 25°C. Sprouted nuts were rinsed with sterile deionized water and dried at 45°C for 12 h. Dried nuts were then ground with olive oil and sea salt. Salmonella population was determined after each preparation step. Data fit into the general linear model were analyzed using ANOVA. Fisher's LSD test was used to separate the means (α ≤ 0.05). The peanut samples treated with either ethanolic or aqueous extract had significantly (P ≤ 0.05) lower Salmonella Tennessee populations compared to the controls after sprouting (1.8–2.2 log CFU/g) and rinsing (1.4–1.6 log CFU/g). After drying and seasoning, significant differences in the populations of both Salmonella strains compared to their controls were only observed in sprouted peanut and almond seeds/butter containing ethanolic extract, with reductions reaching up to 3.2 log CFU/g. However, the extract could not eliminate Salmonella from sprouted nut butter. During the 3-week storage, Salmonella populations changed by < 1 log CFU/g across strains and extracts. Thus, additional antimicrobial intervention is needed.

From Past to Present: Transformation of Food Safety Management and Food Safety Culture in the California Almond Industry February 28, 2026

The California almond industry underwent a remarkable transformation in food safety management and culture following outbreaks of salmonellosis associated with the consumption of raw almonds in 2000–2001 and 2003–2004. However, limited studies have examined these changes from a longitudinal perspective. This study documents the transformation of food safety management in the California almond industry over an 18-year period, explores indicators of change in food safety culture, identifies the key factors driving these changes, and examines the determinants of industry-wide technology adoption. A multifaceted approach was used, consisting of document analysis and semi-structured interviews. This study provides a detailed review of the almond industry's responses to the outbreaks, highlighting the industry commodity board's proactive leadership in crisis management, collaborative research efforts, risk assessment, and the development of a mandatory Salmonella-control program to mitigate the risks associated with raw almonds. These measures significantly strengthened food safety management systems across the industry. The industry has also shown a shift in mentality toward food safety over time, evidenced by increased prioritization of food safety, stronger management commitment, and reduced resistance to change. A conceptual framework integrating institutional theory and diffusion of innovation theory is proposed to illustrate how external and internal institutional pressures, along with intervention characteristics, influenced the almond industry's adoption of Salmonella-control interventions. The study offers valuable lessons on proactive, industry-driven food safety improvements and self-regulation in enhancing food safety outcomes.

EP 76: Deconstructing America’s New Dietary Guidance, Unlocking Sustainable Fat Innovation February 23, 2026

Experts unpack the new U.S. Dietary Guidelines and explore how animal-free fats are advancing next-generation plant-based food innovation.

SciDish February 2026: What post-GLP-1 eating means for food innovation February 16, 2026

In this SciDish episode, experts explore how GLP-1 use is changing appetite and eating patterns—and what it means for food innovation and nutrition design.

EP 75: GLP-1 Trend Gets Hotter, Rethinking UPF Myths and Mechanisms January 27, 2026

Learn how GLP-1 medications are transforming consumer food choices and what the latest science on ultra-processed foods means for CPG innovation.

Omnivore Presents: SciDish | January 2026: Consumer Trends Sparking Food Innovation January 19, 2026

Consumer trend trackers Jenny Zegler of Mintel and Michael Howard of Nichefire set the stage for the year ahead, sharing their takes on the trends that will have the greatest impact on product development and food innovation.

EP 74: Riding the AI Wave, Legacy Brands Product Innovation, MAHA at IFT FIRST December 15, 2025

Get the latest insights from the food science and technology community in the December 2025 episodes of the Omnivore podcast.