Why Formulation Matters More Than Ever in Functional Foods August 03, 2026 New research suggests that the future of functional food innovation may depend not only on which ingredients manufacturers choose but on how nature originally packaged them.
Two women turn winery waste into healthy chocolate July 31, 2026 NewsNation's recent spotlight on WellVine® explored a remarkable example of innovation at the intersection of agriculture, culinary excellence, sustainability, and health one that begins in California wine country and ends...
Industry Publication Highlights New Research on Whole Chardonnay Grapes and Cardiometabolic Health July 31, 2026 New coverage in Nutrition Insight explores emerging research suggesting that whole-food Chardonnay grapes may influence cardiometabolic health differently than isolated grape polyphenol extracts—underscoring the importance of studying foods as complete...
Scientists Have Been Looking at Grape Pomace the Wrong Way July 31, 2026 New UC Davis research reveals an extraordinary level of molecular complexity within Chardonnay grape pomace, providing important new scientific insight into the whole-food ingredient that forms the foundation of WellVine®,...
Industry Coverage Highlights the Importance of Looking Beyond Fasting Biomarkers July 31, 2026 New coverage in Nutraceutical Business Review spotlights emerging research suggesting that evaluating metabolic health after meals and studying nutrients within their natural whole-food matrix may provide important insights that traditional...
New Research on Chardonnay Grape Marc Highlights a Key Functional Food Challenge June 30, 2026 A newly published study on Chardonnay grape marc highlights an issue that affects nearly every corner of the functional food and beverage industry: even the most scientifically promising ingredient faces...
The Future of Functional Ingredients: Why Nutrition Alone Is No Longer Enough June 30, 2026 As the functional food and beverage industry searches for the next generation of high-performance ingredients, a growing body of research suggests that nutritional value alone may not determine success. Taste,...
What Makes Some Functional Ingredients Taste Better Than Others? June 30, 2026 A newly published study identified 39 taste-active compounds in Chardonnay grape marc and found that the ingredient's sensory profile may be influenced as much by interactions within the whole-food matrix...
Peer-Reviewed Study Reveals Why Chardonnay Marc Performs So Well in Food and Beverage Formulations June 02, 2026 A newly published peer-reviewed study highlights how Chardonnay marc delivers a uniquely balanced sensory profile, making it an intriguing ingredient for functional foods, beverages, and next-generation wellness products.
