A Step-by-Step Guide to using Allulose and Isomalt to Craft No-Added-Sugar Hard Crack Candy Summary Hard crack candy may be an old-school confection, but modern formulators can reinvent it with a no-added-sugar edge by pairing allulose with isomalt. Allulose, a Read more…
Delivering Functionality. Formulated for Innovation. Summary IconiPro V.1 is Icon Foods’ smarter plant protein system—engineered for formulators who demand more than grams on a label. By blending pea, brown rice, hemp, and pumpkin seed proteins into a synergistic stack, IconiPro Read more…
Inulin v. Soluble Tapioca Fiber v. Partially Hydrolyzed Guar Gum (PHGG) Summary In acidic, heat-treated beverages, not all fibers behave the same. Understanding those differences can make or break your formulation. In this technical showdown, we tested inulin, soluble tapioca Read more…
Summary FibRefine™ L90 Soluble Tapioca Fiber Syrup is emerging as one of the most versatile, high-performance clean-label ingredients available to formulators seeking better texture, improved moisture management, and meaningful nutrition upgrades. With up to 90% soluble fiber, a neutral flavor Read more…
Crafting the Perfect No-Added Sugar Pre-Workout Formula for Performance and Palate Summary Today’s pre-workout market is flooded with formulas that promise energy, endurance, and focus, but too many taste like punishment. Stacked & Jacked lays out the blueprint for building a pre-workout Read more…
… and Why Smart Formulators are Buying Ahead (Like Soluble Tapioca Fiber!) Summary Fiber is emerging as the quiet juggernaut of 2026, fueled by consumer demand for gut health, satiety, glucose control, and clean-label functionality across every major category—from RTDs Read more…
Summary Formulators today need more than a sweetener — they need agility. As stevia markets shift and purity grades fluctuate, the ability to convert seamlessly between Rebaudioside A levels (RA60 through RA99M) has become a powerful competitive advantage. This white Read more…
Summary As tariffs, supply-chain volatility, and growing consumer skepticism disrupt erythritol’s longtime dominance in reduced-sugar formulation, isomalt emerges as a stable, cost-effective, and sensory-superior alternative. Derived from beet sugar and delivering a smoother sweetness curve with far less cooling, isomalt Read more…
The Sweet Science of Keeping it Cool (and DELICIOUS) Summary Baking with allulose delivers incredible flavor, color, and clean sweetness—but its high Maillard reactivity means it browns fast, behaves unpredictably under heat, and requires a different approach than sucrose. In Read more…
How Prebiotic Fibers, Symbiotics, and Postbiotics Crank Up GLP-1 Summary GLP-1 may be the headline hormone of the metabolic era, but food and beverage formulators don’t need pharma to play in this space. The gut already manufactures GLP-1 naturally through Read more…