Why Isomalt + Maltitol Might be your Post-Erythritol Power Couple Summary Formulators facing rising erythritol costs and shifting market sentiment are reevaluating their sweetness systems. One promising alternative is a strategic blend of isomalt and maltitol, two polyols that work together to balance sweetness, texture, and digestive tolerance. Isomalt contributes structural Read more…
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, Read more…
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 Read more…
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 Read more…
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 Read more…
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, Read more…
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 Read more…
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 Read more…
Summary Erythritol was once the gold standard for sugar reduction—clean taste, low glycemic impact, functional bulk, and formulation flexibility. But tariffs, anti-dumping rulings, and mounting scientific scrutiny have dramatically altered its risk profile. With prices volatile and new research raising concerns about cardiovascular and metabolic implications The Erythritol Reckoning, better-for-you Read more…
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…