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 Read more…
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 Read more…
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 Read more…
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, Read more…
The Pros, Cons & Best Uses of Allulose, Xylitol, Stevia, Monk Fruit & Erythritol in Dietary Supplements Summary Formulating dietary supplements is as much science as strategy, especially when it comes to sweeteners. In Sweet Science: The Pros, Cons & Best Uses of Allulose, Xylitol, Stevia, Monk Fruit & Erythritol in Read more…
… and Carmelization in Food Applications Summary Taming the Burn: Controlling Allulose’s Quick Browning and Caramelization in Food Applications explores one of allulose’s most misunderstood traits: its tendency to brown early and aggressively under heat. While allulose delivers clean sweetness, bulking, and low-glycemic benefits, its highly reactive nature makes it prone Read more…
Summary Tagatose vs. Allulose: A Comparative Analysis for Food and Beverage Formulators dives into two of the most promising rare sugars shaping the future of better-for-you formulation. Both deliver sugar-like sweetness with dramatically fewer calories and minimal glycemic impact, but when it comes to functionality, metabolism, and especially Nutrition Facts Panel Read more…
A Step-by-Step Guide to using Allulose and Isomalt to Craft No-Added-Sugar Hard Crack Candy Summary Hard crack candy may be an old-school confection, but modern formulators can reinvent it with a no-added-sugar edge by pairing allulose with isomalt. Allulose, a low-calorie saccharide, brings clean sweetness and consumer appeal, while isomalt Read more…
A Functional Approach for Food Technologists and Beverage Formulators Summary In the fast-evolving world of functional beverages, gut-healthy sodas are redefining what it means to “drink your wellness.” This white paper from Icon Foods’ Chief Innovation Officer Thom King dives into the science and formulation strategies behind creating carbonated soft Read more…
Summary Allulose is stepping into the spotlight as erythritol faces trade turbulence. With anti-dumping petitions, countervailing duties, and tariff uncertainty tightening around polyols, formulators are turning to KetoseSweet™ allulose—a rare sugar that melts cleanly into formulations, sidesteps tariff risk, and brings consistent performance. Beyond its economic edge, allulose delivers sensory and Read more…