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Natural Sugar Alternative

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

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By 33 Views

A Comparative Analysis: SteviaSweet

SteviaSweet™ RA99M v. RA60, RA80, and RA95 Summary SteviaSweet™ RA99M represents a next-generation advance in steviol glycoside sweetening, combining high-purity Rebaudioside A and Rebaudioside M to deliver a cleaner, more sugar-like taste than traditional Reb A grades such as RA60, RA80, and RA95. This white paper compares the four options across purity, sweetness intensity, sensory […]
By 52 Views

FroCo* Has Entered the Chat

Why Frozen Cottage Cheese is the Next Legit Platform, and How to Formulate it Without Screwing it Up Summary Frozen cottage cheese, or “FroCo*,” is emerging as a serious new platform in frozen desserts, driven by the convergence of protein-forward eating, sugar reduction, GLP-1 behavior shifts, and clean-label expectations. Rather than mimicking ice cream, FroCo* […]
By 41 Views

Breaking It Down to Build It Better: The Hydrolysis Advantage Behind FibRefine™ HG

Summary Hydrolysis may sound like a lab term, but it’s one of the cleanest design tools in modern formulation. This white paper explains how controlled enzymatic hydrolysis transforms traditional guar gum into FibRefine™ HG, a low-viscosity, water-soluble fiber that delivers prebiotic benefits without the thickness, slime, or off-notes that often limit fiber use in beverages and […]
By 80 Views

The Sweetener Cage Match

Aspartame, Sucralose, Ace-K v. MonkSweet™ MV50, SteviaSweet™ RebM, and SteviaSweet™ RM95D A formulator-to-formulator field guide, sensory, stability, synergy, and the real-world gotchas that show up at scale. Summary In a market where sweetness is easy but a true sugar-like experience is increasingly hard to deliver, The Sweetener Cage Match steps beyond ingredient lists and into real-world formulation […]
By 37 Views

Clean Label Sugar Reduction

Riding the Wave of GLP-1, MAHA, and Consumer Demand Summary Clean label sugar reduction has moved from trend to expectation, driven by the cultural impact of GLP-1 therapies and the growing “Make America Healthy Again” movement. Today’s consumers still want indulgence, but with fewer calories, smarter metabolic positioning, and transparent ingredient labels. This white paper […]
By 34 Views

Erythritol 2026

How to Navigate the Duty-Free Window and Capture the Lowest Costs in Years The U.S. Department of Commerce has extended the temporary anti-dumping duties on erythritol through January 12, 2026 — the maximum 180-day period allowed. After that, the market enters a short but extraordinary phase: a fully duty-free corridor lasting until March 2, 2026, when the International […]
By 32 Views

Blanket POs: Boring on Paper. Absolutely Savage in Turbulent Times

Summary In today’s managed-volatility economy, “flexibility” can quickly become exposure. From tariff swings and freight shocks to sudden demand surges and tightening capacity, ingredient buyers are navigating a market where reacting late often means paying early. This white paper breaks down why blanket purchase orders, often dismissed as boring procurement paperwork, have become one of […]
By 32 Views

Converting Allulose Syrup to Crystalline Allulose

A Formulations Practical Playbook Summary In today’s unpredictable supply chain, formulation flexibility can be the difference between shipping product and stalling production. In this white paper, Thom King walks through how and why to switch between allulose syrup and crystalline allulose without rewriting your label or nutrition panel. You’ll learn how crystalline allulose can improve […]
By 66 Views

RM95

Download Info Sheet Download Specs Sheet Request a Sample SteviaSweet™ RM95D: A Sweet Solution for Healthier Food and Beverage Formulations In today’s fast-paced world, where health and wellness are at the forefront of consumer choices, the pursuit of sugar alternatives has led to exciting innovations in the food industry. One such innovation is Icon Foods’ […]
By 176 Views

Formulating the Perfect Better-For-You Chocolate Chip Cookie

Summary Designing a better-for-you chocolate chip cookie that still bakes, browns, and satisfies like the real thing is a delicate act of culinary chemistry. In this white paper, Thom King breaks down how sucrose’s many roles—sweetness, moisture retention, structure, and Maillard browning—can be rebuilt using a smart system of allulose, soluble fiber, and sweetness modulators. […]
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