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…
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…