custom sweetening systems Archives - Page 5 of 13

30 Dec 25

By Thom King Applications, Blog, Products Blog, White Papers 207 Views

Tagatose v. Allulose: For Food & Beverage Formulators

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,…

22 Dec 25

Stevia leaves gradient to sweetener crystals

By Thom King Applications, Blog, Products Blog, White Papers 31 Views

SteviaSweet™ — Icon’s Product Offering

Where Sweet Innovation Meets a Clean-Label, Without Aftertaste! Summary SteviaSweet™ from Icon Foods represents a full-spectrum approach to stevia, giving formulators precision control over sweetness, flavor, and performance without compromising clean-label goals. From classic Rebaudioside A options to…

17 Dec 25

A granola bar with a knob for adjusting sweetness level

By Thom King Applications, Blog, Products Blog, White Papers 42 Views

The RA Rundown

Making the Most of SteviaSweet™ RA60 through RA99 Summary Not all stevia is created equal, and Reb A purity matters more than most formulators realize. In The RA Rundown, Icon Foods breaks down the practical, real-world differences between SteviaSweet™…

15 Dec 25

By Thom King Applications, Blog, Innovation, Products Blog, White Papers 31 Views

Threading the Sweet Spot

Why 4 to 5 Grams of Sugar is the New “No Added Sugar” in Better-For-You Beverages and Snacks Summary The pursuit of zero sugar has pushed many brands into a sensory corner, creating beverages and snacks that check…

10 Dec 25

By Thom King Applications, Blog, Products Blog, Recipes, White Papers 350 Views

No-Added-Sugar Hard Crack Candy

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.…

09 Dec 25

By Thom King Blog, Innovation, Products Blog, White Papers 39 Views

Acid & Heat Stability Showdown

Inulin v. Soluble Tapioca Fiber v. Partially Hydrolyzed Guar Gum (PHGG) Summary In acidic, heat-treated beverages, not all fibers behave the same. Understanding those differences can make or break your formulation. In this technical showdown, we tested inulin,…

08 Dec 25

Beautiful thick FibRefine Soluble Tapioca Fiber Syrup

By Thom King Applications, Blog, Products Blog, White Papers 32 Views

A Guide: FibRefine™ L90 Soluble Tapioca Fiber Syrup

Summary FibRefine™ L90 Soluble Tapioca Fiber Syrup is emerging as one of the most versatile, high-performance clean-label ingredients available to formulators seeking better texture, improved moisture management, and meaningful nutrition upgrades. With up to 90% soluble fiber, a…

04 Dec 25

By Thom King Applications, Blog, Products Blog, Recipes, White Papers 26 Views

Stacked & Jacked

Crafting the Perfect No-Added Sugar Pre-Workout Formula for Performance and Palate Summary Today’s pre-workout market is flooded with formulas that promise energy, endurance, and focus, but too many taste like punishment. Stacked & Jacked lays out the blueprint for building…

03 Dec 25

By Thom King Applications, Blog, Innovation, Products Blog, White Papers 36 Views

Fibers: The Quiet Juggernaut of 2026

… and Why Smart Formulators are Buying Ahead (Like Soluble Tapioca Fiber!) Summary Fiber is emerging as the quiet juggernaut of 2026, fueled by consumer demand for gut health, satiety, glucose control, and clean-label functionality across every major…

02 Dec 25

By Thom King Blog, Products Blog, White Papers 26 Views

Formulation Flexibility: Mastering Reb A Conversion Like a Pro

Summary Formulators today need more than a sweetener — they need agility. As stevia markets shift and purity grades fluctuate, the ability to convert seamlessly between Rebaudioside A levels (RA60 through RA99M) has become a powerful competitive advantage.…

custom sweetening systems

Tagatose v. Allulose: For Food & Beverage Formulators

SteviaSweet™ — Icon’s Product Offering

The RA Rundown

Threading the Sweet Spot

No-Added-Sugar Hard Crack Candy

Acid & Heat Stability Showdown

A Guide: FibRefine™ L90 Soluble Tapioca Fiber Syrup

Stacked & Jacked

Fibers: The Quiet Juggernaut of 2026

Formulation Flexibility: Mastering Reb A Conversion Like a Pro

Thom King

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Purple Reign in the Lab: What Prince Taught Us About Better-for-You Formulation

TagaLite, a Functional Sweetener with No Added Sugar

Allulose vs. TagaLite™ Tagatose: A System-Level Playbook for Rebuilding Sugar

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