Summary Most formulation strategies still focus on sweetness curves, macros, and label claims. But the real metabolic story begins after digestion, in the colon, where microbial fermentation determines whether your product drives short-chain fatty acids or neurotoxic byproducts. In this Read more…
Sweetener Breakups Are Hard: Why the Industry Is Quietly Moving on from Erythritol (and What to Do Instead) Summary Erythritol hasn’t been banned, and it hasn’t stopped functioning. What’s changed is risk. Once a quiet, reliable workhorse in sugar reduction, Read more…
How Icon Foods Steers Brands Through the New Nutrition Frontier At SCIFTS and again at EXPOWest, the food and beverage industry won’t just be trading samples and business cards—they’ll be navigating the tectonic shift that’s reshaping how products get made, labeled, and loved. Read more…
Trade Policy Just Changed the Formulation Playbook (Again) Summary In The Erythritol Reckoning, Part II, Thom King moves beyond last week’s science debate and into the economic earthquake now reshaping formulation strategy. With final antidumping and countervailing duties of up to Read more…
Why the New U.S. Dietary Guidelines Will Reshape Better-For-You Food Innovation, and How You Can Lead the Charge Summary The upcoming 2025–2030 Dietary Guidelines for Americans signal a decisive shift in federal nutrition policy, placing added sugar and highly processed Read more…
Summary RTD coffee has moved beyond convenience and into its second act: function-first formulation. Today’s bottled brews are expected to deliver protein for satiety, fiber for balance, adaptogens for focus, and low sugar without sacrificing drinkability. But coffee is a Read more…
Summary Erythritol was once the gold standard for sugar reduction—clean taste, low glycemic impact, functional bulk, and formulation flexibility. But tariffs, anti-dumping rulings, and mounting scientific scrutiny have dramatically altered its risk profile. With prices volatile and new research raising Read more…
Fillings • Added Sugars • And a New Day for Baked Goods When we talk about sugar reduction in baked goods, most conversations obsess over the dough. The crust. The base. The bread part. Meanwhile, the real sugar bomb is Read more…
SteviaSweet™ RA99M v. RA60, RA80, and RA95 Summary SteviaSweet™ RA99M represents a next-generation advance in steviol glycoside sweetening, combining high-purity Rebaudioside A and Rebaudioside M to deliver a cleaner, more sugar-like taste than traditional Reb A grades such as RA60, Read more…
Why Frozen Cottage Cheese is the Next Legit Platform, and How to Formulate it Without Screwing it Up Summary Frozen cottage cheese, or “FroCo*,” is emerging as a serious new platform in frozen desserts, driven by the convergence of protein-forward Read more…