Icon Foods Partners With BioLotus Technology
The deal will distribute Chinese company’s next-generation stevia-based sweeteners throughout North America Icon will distribute high-purity RebM, RebA, and enzymatically treated steviol glycosides, on behalf of BioLotus. The agreement is a natural extension of the partnership the two companies have forged, says Thom King, president, and CEO of Icon Foods. […]
Steviva Ingredients partners with farmers in Brazil to produce fully traceable, identity-preserved stevia extracts
FOR IMMEDIATE RELEASE February 15, 2016 Contact: Cheryl Tessier, APR, 608-695-6510, ctessier@finessepr.net Thom King, 310-455-9876, thom.king@steviva.com Steviva Ingredients partners with farmers in Brazil to produce fully traceable, identity-preserved stevia extracts BraziliaSweet® RA95 and BraziliaSweet® 95-60 deliver clean flavor, zero calories PORTLAND, Oregon — In response to increased consumer interest […]
Stacked & Jacked: Crafting the Perfect No-Added Sugar Pre-Workout Formula for Performance and Palate
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 about slamming a bunch of ergogenics together and hoping the […]
The Five Jobs of Sugar in Baking: And How to Replace Every One of Them
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 rebuilding those jobs and your product collapses in slow motion: […]
The Physics of Heavy: What Black Sabbath Can Teach Us About Building Better Food & Beverage Systems
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: This isn’t just music. This is system design. Four guys. […]
From Theory to Shelf (part 3 of 3)
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 break down under the combined pressure of pH, water activity, […]
The Fiber Playbook: Designing Texture, Water Control, and Stability (part 2 of 3)
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 than what it truly is: a functional engineering tool, leading […]
Sugar Was Never Just Sweet – (part 1 of 3)
The Five Functions You Have to Replace Why most reduced-sugar products fail before they ever hit the shelf Summary Sugar isn’t just a sweetener, it’s a multifunctional system that provides structure, bulk, water control, browning, and texture, all of which work together to define how a product performs over time. […]
PreBiotica™ Organic Agave Inulin
Why PreBiotica™ Deserves a Permanent Seat in Your Fiber Stack A Field Guide for Formulators Who Are Tired of One-Note Solutions Pretending to be Systems Summary Most fiber strategies miss the point. Fiber isn’t a checkbox on a label, it’s a functional system inside your formulation. And when that system […]