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Food Additive Lens: An On-Device AI Application for Real-Time Science-Based Consumer Education on Food Additives using Retrieval-Augmented Generation

Digital Discovery, 2026

This paper presents Food Additive Lens, an iOS application that bridges the gap between scientific knowledge and consumer understanding through on-device artificial intelligence.

Read more about Food Additive Lens: An On-Device AI Application for Real-Time Science-Based Consumer Education on Food Additives using Retrieval-Augmented Generation

Development and Validation of an Evaporative, Low-Flammability, and Low-Moisture Antimicrobial Liquid for Dry Cleaning and Sanitization of Food Processing Equipment

Journal of Food Protection, 2026

Environmentally persistent organisms such as Salmonella spp. and Cronobacter spp. have caused several high-profile outbreaks associated with the consumption of low-moisture foods.

Read more about Development and Validation of an Evaporative, Low-Flammability, and Low-Moisture Antimicrobial Liquid for Dry Cleaning and Sanitization of Food Processing Equipment

A Collaborative Study to Validate in vitro Assays for Protein Digestibility Assessment using pH-drop and pH-stat Methods

Journal of Food Composition & Analysis, 2026

The diversification of protein sources used in food formulation has increased the need to assess protein quality beyond traditional food forms. Protein digestibility is a key component of the Protein Digestibility Corrected Amino Acid Score (PDCAAS), the regulatory metric derived from rodent bioassays.

Read more about A Collaborative Study to Validate in vitro Assays for Protein Digestibility Assessment using pH-drop and pH-stat Methods

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