The deal will distribute Chinese company’s next-generation stevia-based sweeteners throughout North America Icon will distribute high-purity RebM, RebA, and enzymatically treated steviol glycosides, on behalf of BioLotus. The agreement is a natural extension of the partnership the two companies have forged, says Thom King, president, and CEO of Icon Foods. […]
FOR IMMEDIATE RELEASE February 15, 2016 Contact: Cheryl Tessier, APR, 608-695-6510, ctessier@finessepr.net Thom King, 310-455-9876, thom.king@steviva.com Steviva Ingredients partners with farmers in Brazil to produce fully traceable, identity-preserved stevia extracts BraziliaSweet® RA95 and BraziliaSweet® 95-60 deliver clean flavor, zero calories PORTLAND, Oregon — In response to increased consumer interest […]
By Kash Rocheleau and Thom King We appreciate your continued interest and loyalty in returning to read our thoughts on what’s happening in the industry. Before we dive in, allow me to introduce myself. I’m Kash, and I’ve had the pleasure of being part of the Icon team for nearly […]
By Thom King – Chief Innovations Officer Icon Foods Steviol glycosides, which are natural sweet constituents derived from the leaves of the Stevia Rebaudiana plant, have garnered considerable velocity as low-calorie sugar substitutes. This paper aims to provide an in-depth examination of the effects of steviol glycosides on the human […]
Estimated Reading Time: 3 Minutes GLP-1 Medications, Keto, and Blood Sugar Control Like a medium rare rib eye with a pad butter floating on top, the naysayers of keto said stick a fork in it, keto is dead. Au contraire mon frier. The recent article in Food Navigator entitled “Keto […]
By Thom King – Chief Innovations Officer Icon Foods Where does one even start? Tariffs? Cargill’s anti-dumping suit? Demand for containers? The only thing we are missing is a pandemic. We will dive into the burning dumpster in a bit but first let’s have a look at things that look […]
Fiber stacking is just as it sounds. Stacking fibers in the perfect rations to maximize fiber contact in your formula without triggering a consumer GI response while maintaining a luxurious mouthfeel and texture. Fiber stacking works by way of metabolic rates, pathways, and gastrointestinal impacts of two or more dietary […]
The mouthfeel of a food product significantly influences consumer acceptance and enjoyment. As the food industry seeks to improve sensory experiences while addressing the mass cries for more fiber, the incorporation of soluble fibers such as tapioca fiber and inulin has emerged as a savvy strategy. I am going to […]
The proposed 2025 tariffs will have a wide range of effects on the price of food ingredients. Here’s how these tariffs might impact food ingredient pricing: Increased Import Costs: Potential tariffs in 2025 may arise from ongoing geopolitical tensions, shifts in trade policy, or efforts to address trade imbalances and […]
Thaumatin, a naturally sweet molecule derived from the fruit of the katemfe tree (Thaumatococcus daniellii), has grown legs due to its intense sweetness—up to 2,000 times sweeter than sucrose and more importantly its growing use as a positive allosteric modulator (flavor enhancer) in both sweet and savory foods. Originating from […]