How desugared juice and allulose are rewriting kids’ beverages without the metabolic baggage by Thom King – Founder, Chief Innovation Officer, Food Scientist, Icon Foods and Gabriel Claycamp Founder, CEO of Alchemy in the Kitchen Let’s not dance around it. Juice has been riding a health halo it didn’t fully Read more…
Why the future of food belongs to those who can play every instrument… and make it sound effortless There’s a moment in Purple Rain where everything swells, bends, stretches, and somehow lands exactly where it should. Not by accident. Not by formula. By mastery. That’s Prince. Prince didn’t just write Read more…
Icon Foods, a leading ingredient supplier that supports the worldwide growth of clean-label food and beverage production, has launched TagaLite, a tagatose sweetener designed to deliver sugar-like functionality and sweetness without added sugars on the Nutrition Facts Panel. The launch follows the FDA’s clarification that tagatose no longer needs to Read more…
If you’re still thinking about allulose and tagatose as sugar substitutes, you’re already behind. These two ingredients are not replacements for sugar — they are tools for reconstructing what sugar was actually doing in your system: sweetness, bulk, water control, browning, and texture evolution over time. Miss that distinction, and Read more…
Not that long ago, organic allulose lived in the same mythological category as shelf-stable oat milk foam and sugar that behaved itself in acid. Everyone wanted it. Everyone talked about it. Nobody could actually buy it. Fast forward to today and, surprise, the unicorn has hoofprints on the floor. KetoseSweet™ Organic Allulose is no Read more…
Too often, formulators nail the performance side but forget the sensory experience. This can result in a product that works but tastes like gym socks soaked in battery acid. – Thom King, CFS, CIO, Icon Foods. Formulating the perfect pre-workout isn’t just about slamming a bunch of ergogenics together and hoping the Read more…
by Thom King – Founder, Chief Innovation Officer, Food Scientist, Icon Foods and Rachel Zemser, MS, CCS, CFS , A La Carte Connections Sugar is not an ingredient. It’s a multi-functional system doing five jobs at once. Remove it without rebuilding those jobs and your product collapses in slow motion: Read more…
Where this paper started, It didn’t start in a lab. It started with a needle drop. I was listening to Paranoid… really listening, not just letting it run in the background. Somewhere between War Pigs and Iron Man, it clicked: This isn’t just music. This is system design. Four guys. Read more…
And If Your Formulation Hasn’t, Your Product Will Tell on You Summary Stevia didn’t fail—our expectations did. For years, it was treated as a one-for-one replacement for sugar, leading to products that tasted thin, unbalanced, or just “off.” The issue was never sweetness alone. Sugar is a system, contributing bulk, Read more…
Applying Fiber Systems in Beverages, Bars, and Baked Goods Where reduced-sugar formulations either hold, or fall apart Summary Most reduced-sugar formulations don’t fail in the lab, they fail in the real world. What looks stable on day one begins to break down under the combined pressure of pH, water activity, Read more…