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 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 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, 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 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 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 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: 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 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 on day one begins to 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 as a label claim rather Read more…