(…) and fruit pomace-based matrices. This positions biogrape™ as a high-value bioactive in both premium and functional segments. Its balanced fiber profile (soluble and insoluble) enhances mouthfeel by modulating rheological properties, improving water retention, and stabilizing structure in baked goods, sauces, and emulsions—delivering superior textural performance in additive-free and health-driven formulations. Its elevated moisture retention capacity prevents desiccation in bakery systems, maintaining crumb softness and moisture dynamics over time—key for preservative-free and clean-label baked products. biogrape™ stabilizes chromophores such as anthocyanins and carotenoids, preventing oxidation-driven fading and maintaining visual vibrancy in fruit matrices, beverages, and pigment-sensitive formulations—enhancing the aesthetic appeal of clean-label products. Its viscosity-modulating behavior refines emulsion rheology, improves foam stability, and enables uniform phase distribution—creating light, aerated textures in whipped and mousse-like products, while enhancing palatability in reduced-fat and pomace-enriched formulations. Functioning as a next-gen fat mimetic, biogrape™ replicates lipid-phase mouthfeel, enabling reduced-fat formulations to maintain sensory richness and palatability—key for   weight   management,  clinical nutrition,   and   high-performance   food systems.