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Natural Sugar Alternative

(310) 455-9876
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Portland, Oregon 97230
(310) 455-9876
sales@iconfoods.com

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By 43 Views

Panned Confections Without the Sugar Hangover

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 priority, formulators are increasingly turning to polyols such as maltitol, isomalt, and erythritol to replicate […]
By 41 Views

Sweetness Decay Rate

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 time. In this white paper, Icon Foods’ Chief Innovation Officer Thom King explores sweetness decay rate, […]
By 455 Views

Thaumatin vs. Brazzein: A Formulator’s Comparative 

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, Thom King unpacks the receptor-level science behind thaumatin and brazzein, two intensely sweet proteins that […]
By 70 Views

Fibermaxxing, Fermentation, and the Metabolites Running the Show

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 white paper, Thom King reframes fiber not as a trend, but as metabolic traffic control. […]
By 54 Views

Sweetener Breakups Are Hard:

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, erythritol now carries perception volatility and trade exposure that smart brands can’t ignore. The real […]
By 45 Views

Mission Control for Modern Formulation

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. With the launch of the 2025–2030 Dietary Guidelines for Americans, the industry’s north star has pivoted: eat […]
By 40 Views

The Erythritol Reckoning, Part II

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 nearly 200% on Chinese erythritol, what was once a dependable, low-cost bulking foundation has become […]
By 30 Views

Sugar, Science, and Strategy: 

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 foods squarely in the spotlight. Rather than focusing narrowly on calorie counts and nutrient math, […]
By 77 Views

RTD Coffee Has Entered Its Second Act

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 demanding matrix, acidic, polyphenol-rich, and unforgiving when sweetness or mouthfeel systems fall apart  Adding protein […]
By 39 Views

The Sweet Spot Nobody Talks About

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 sitting quietly inside, minding its own business, wearing a strawberry disguise. Fillings. They’re the hidden […]
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