2025 - Icon Foods

30 Dec 25

By Thom King Applications, Blog, Products Blog, White Papers 34 Views

Tagatose v. Allulose: For Food & Beverage Formulators

Summary Tagatose vs. Allulose: A Comparative Analysis for Food and Beverage Formulators dives into two of the most promising rare sugars shaping the future of better-for-you formulation. Both deliver sugar-like sweetness with dramatically fewer calories and minimal glycemic impact,…

29 Dec 25

By Thom King Uncategorized 18 Views

Smart Cookies: Reformulating School Snacks

Summary Smart Cookies: Reformulating the Future of School Snacks explores how tightening USDA nutrition standards and rising parent expectations are reshaping the school snack landscape, creating a powerful opportunity for high-protein, low-sugar treats that kids actually love. As added…

22 Dec 25

Stevia leaves gradient to sweetener crystals

By Thom King Applications, Blog, Products Blog, White Papers 25 Views

SteviaSweet™ — Icon’s Product Offering

Where Sweet Innovation Meets a Clean-Label, Without Aftertaste! Summary SteviaSweet™ from Icon Foods represents a full-spectrum approach to stevia, giving formulators precision control over sweetness, flavor, and performance without compromising clean-label goals. From classic Rebaudioside A options to…

17 Dec 25

A granola bar with a knob for adjusting sweetness level

By Thom King Applications, Blog, Products Blog, White Papers 27 Views

The RA Rundown

Making the Most of SteviaSweet™ RA60 through RA99 Summary Not all stevia is created equal, and Reb A purity matters more than most formulators realize. In The RA Rundown, Icon Foods breaks down the practical, real-world differences between SteviaSweet™…

15 Dec 25

By Thom King Applications, Blog, Innovation, Products Blog, White Papers 22 Views

Threading the Sweet Spot

Why 4 to 5 Grams of Sugar is the New “No Added Sugar” in Better-For-You Beverages and Snacks Summary The pursuit of zero sugar has pushed many brands into a sensory corner, creating beverages and snacks that check…

15 Dec 25

By Thom King Applications, Blog, Products Blog, White Papers 26 Views

Comparative Analysis of Soluble Corn Fiber v. Soluble Tapioca Fiber

Summary Soluble corn fiber and soluble tapioca fiber each bring functional and nutritional strengths to modern formulation, but tapioca continues to outpace corn on nearly every front. Sourced from non-GMO cassava and boasting fiber content above 90 percent,…

10 Dec 25

By Thom King Applications, Blog, Products Blog, Recipes, White Papers 23 Views

No-Added-Sugar Hard Crack Candy

A Step-by-Step Guide to using Allulose and Isomalt to Craft No-Added-Sugar Hard Crack Candy Summary Hard crack candy may be an old-school confection, but modern formulators can reinvent it with a no-added-sugar edge by pairing allulose with isomalt.…

10 Dec 25

By Thom King Applications, Blog, Innovation, News, Products Blog, White Papers 20 Views

IconiPro v.1 – The Smarter Protein Stack

Delivering Functionality. Formulated for Innovation. Summary IconiPro V.1 is Icon Foods’ smarter plant protein system—engineered for formulators who demand more than grams on a label. By blending pea, brown rice, hemp, and pumpkin seed proteins into a synergistic…

09 Dec 25

By Thom King Blog, Innovation, Products Blog, White Papers 27 Views

Acid & Heat Stability Showdown

Inulin v. Soluble Tapioca Fiber v. Partially Hydrolyzed Guar Gum (PHGG) Summary In acidic, heat-treated beverages, not all fibers behave the same. Understanding those differences can make or break your formulation. In this technical showdown, we tested inulin,…

08 Dec 25

Beautiful thick FibRefine Soluble Tapioca Fiber Syrup

By Thom King Applications, Blog, Products Blog, White Papers 27 Views

A Guide: FibRefine™ L90 Soluble Tapioca Fiber Syrup

Summary FibRefine™ L90 Soluble Tapioca Fiber Syrup is emerging as one of the most versatile, high-performance clean-label ingredients available to formulators seeking better texture, improved moisture management, and meaningful nutrition upgrades. With up to 90% soluble fiber, a…

Year: 2025

Tagatose v. Allulose: For Food & Beverage Formulators

Smart Cookies: Reformulating School Snacks

SteviaSweet™ — Icon’s Product Offering

The RA Rundown

Threading the Sweet Spot

Comparative Analysis of Soluble Corn Fiber v. Soluble Tapioca Fiber

No-Added-Sugar Hard Crack Candy

IconiPro v.1 – The Smarter Protein Stack

Acid & Heat Stability Showdown

A Guide: FibRefine™ L90 Soluble Tapioca Fiber Syrup

Thom King

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Purple Reign in the Lab: What Prince Taught Us About Better-for-You Formulation

TagaLite, a Functional Sweetener with No Added Sugar

Allulose vs. TagaLite™ Tagatose: A System-Level Playbook for Rebuilding Sugar

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