![]()
![]()
![]()
![]()
![]()
![]()
![]()
![]()
Thom King's academic background and extensive experience in clean label sugar reduction significantly contribute to his expertise in this field. With over twenty years of hands-on experience in the industry, King has worked on various projects related to sugar reduction and clean label initiatives. This practical exposure allows him to understand the challenges and nuances of reformulating products to reduce sugar content while maintaining taste and consumer appeal.
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, 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 Read more…
How to rebuild structure once sugar is gone Summary Once sugar is removed from a formulation, structure doesn’t disappear—it shifts, and in most systems that burden falls squarely on fiber. Yet too often, fiber is treated Read more…