Consumers Want Zero Sugar Added Treats The USDA wants to crack down on added sugar! Recently, the agency proposed a limit to the amount of added sugar allowed in school lunches (1). The new limit aims to eliminate the negative side effects that come with excessive sugar consumption—which are felt Read more…
FDA Crack Down Within the last 6 months, we’ve seen the FDA crack down on food regulations with unprecedented precision! Last September, the agency imposed their new definition of the nutrient content claim term “healthy” (7). This sent shock waves throughout the food and beverage industry as manufacturers scrambled to Read more…
Changing Imports The days of gloom and doom are gone…right? I am not here to burst your bubble. In some ways, things are getting better. For some raw ingredients there is an excess of material. But for others, shortages remain. Currently, there are overstocks on dairy and most corn derivatives. Read more…
Original article posted on Food Business News Getting Sugar Out of Plant-Based Dairy Alternatives Article by Donna Berry, with insights from Icon Foods Experienced and knowledgeable ingredient suppliers can help manufacturers reduce sugar in plant-based dairy alternatives with sweeteners that have the right functional benefits to achieve the desired taste, Read more…
Formulating the Guilt Out of Frozen Confections “Opportunities are like sunrises. If you wait too long, you miss them…” When William Arthur Ward penned these words, food manufacturers were exploring new realms of opportunity. Consumers were reveling in a new world of prepared foods. From frozen dinners to tinned soups, Read more…
Natural Sweetening Compounds Working Together At Icon Foods, we specialize in crafting sweetening systems in a range of particle (mesh) sizes. Natural sweeteners often deliver sweetness quickly and dissipate rapidly, leaving unpleasant afternotes. We’ve taken the guesswork out of the formula! We start with a blend of bulk sweeteners (erythritol Read more…
All About Allulose Allulose is a rare sugar that occurs naturally in wheat, figs, raisins, and jackfruit (5). On a compelling note, brown sugar contains approximately 71.1 mg/100 g allulose—also referred to as D-psicose, a low-energy monosaccharide sugar. It is a C-3 epimer of fructose, and has the same Read more…
Current Market Trends There’s no doubt about it, inulin is the leading prebiotic fiber in the industry, but scarce sources, tariffs, fuel costs, and hindered transit routes have driven the price up astronomically. Unfortunately, this trend is expected to continue well into 2027 (4). During the summer of 2021, the Read more…
The Fight for Flavor Consumers want products with fewer calories, reduced sugar, and a low glycemic impact—with the same great taste as the artificial alternatives. No problem, right? Food developers have been forced to search for innovative food ingredients that pack a nutritional punch and deliver exceptional flavor. One of Read more…
History of Erythritol Erythritol… By now, I’m sure you’ve heard of this sugar/sucrose alternative, but how familiar are you with its origin? If you’re well-versed in all things erythritol, then you have probably been keeping an eye on the growing global food crisis. We know we have! Tension in the Read more…