Learn about customized applications to perfect your product.
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…
Why PreBiotica™ Deserves a Permanent Seat in Your Fiber Stack A Field Guide for Formulators Who Are Tired of One-Note Solutions Pretending to be Systems Summary Most fiber strategies miss the point. Fiber isn’t a checkbox on a label, it’s a functional system inside your formulation. And when that system Read more…
The Polyol That Shows Up, Does the Work, and Doesn’t Need Applause Summary IMT1020™ NF Grade Isomalt isn’t a flashy sugar substitute—it’s a structural workhorse designed for real-world formulation. This white paper positions isomalt as a process-stable, low-glycemic polyol that delivers consistent performance across heat, humidity, and complex systems. With Read more…