The Ingredient Everyone Wants and Almost Nobody Can Get Enough Of Summary Organic allulose is rapidly becoming one of the most important ingredients in modern sugar-reduction strategies. As brands pursue clean label positioning, low-sugar nutrition panels, and premium product experiences, Read more…
Why Isomalt + Maltitol Might be your Post-Erythritol Power Couple Summary Formulators facing rising erythritol costs and shifting market sentiment are reevaluating their sweetness systems. One promising alternative is a strategic blend of isomalt and maltitol, two polyols that work together Read more…
Why the Price of V25, V40, and V50 Keep Climbing – and How to Keep it From Murdering Your COGs Summary Monk fruit extract prices are climbing steadily across the grade spectrum, from V25 to V40 to V50, putting real Read more…
A Formulator’s Field Guide to Maltitol, Isomalt, and Erythritol Summary Panned confections may look simple on the outside, but the glossy shell that defines them is the result of careful ingredient strategy and processing control. As sugar reduction becomes a Read more…
The Part Everyone Tastes, but Few Talk About A formulator’s field guide to why sweetness timing matters, what goes wrong, and how to fix it Summary Sweetness isn’t just about how strong it is. It’s about how it behaves over Read more…
A Guide to Sweet Protein – Taste Receptor Interactions – and How Not to Screw Them Up Summary The era of brute-force sugar reduction is over. Sweet proteins are here, and they demand a smarter hand. In this white paper, Read more…
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…