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 […]
Allulose vs. TagaLite™ Tagatose: A System-Level Playbook for Rebuilding Sugar
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, browning, and texture evolution over time. Miss that distinction, and […]
From Legend to Launch: Organic Allulose Has Landed
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 has hoofprints on the floor. KetoseSweet™ Organic Allulose is no […]
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 […]