by Thom King, Icon Foods, Chief Innovations Officer/Food Scientist KetoseSweet+ by Icon Foods: A Comprehensive Overview for Food Scientistsby Thom King, Icon Foods, Chief Innovations Officer/Food Scientist The demand for natural, low-calorie sweeteners has surged as consumers seek healthier alternatives to sugar. Icon Foods addresses this need with KetoseSweet+, a Read more…
Formulate Zero Sugar Added Products With Allulose! Up Next: Blueberry Flavor Bitz!
Convert From Crystalline To Liquid Allulose! The KetoseSweet Liquid formulas are liquid allulose blends that contribute a mouthfeel similar to sugar and pair well with zero sugar added flavored dairy products, frozen desserts, beverages, bars, gummy Read more…
Reduce Sugar With Clean Label KetoseSweet! KetoseSweet Liquid is an allulose syrup and a perfect example of a ketose—a monosaccharide containing one ketone group per molecule. Vast amounts of research have conclusively shown that the use of allulose will not take the body out of a state of ketosis. Rare Read more…
Formulate with Clean Label KetoseSweet+ Liquid! KetoseSweet+ Liquid is a natural sweetening solution that brings together optimal levels of proprietary steviol glycosides, monk fruit extract, and allulose syrup— a rare sugar that occurs naturally in wheat, figs, raisins, and jackfruit. Monosaccharides (rare sugars) and their derivatives are found in nature Read more…
All About Allulose Allulose is a rare sugar that occurs naturally in wheat, figs, raisins, and jackfruit (5). On a compelling note, brown sugar contains approximately 71.1 mg/100 g allulose—also referred to as D-psicose, a low-energy monosaccharide sugar. It is a C-3 epimer of fructose, and has the same Read more…
If sugar had a personality, it might be described as a people pleaser. Given the task of providing sweetness, it is comfortable being alone. Whether asked to impart crust color or moisture binding to baked goods, or to provide fullness to beverages, sugar seeks your approval and is always dependable. Read more…
Allulose is the new kid on the block when it comes to natural sugar replacement. Ken Izumori discovered the key enzyme used in the production of allulose in 1994, but the product was only recently recognized as safe by the FDA (GRAS). Although some might not see the FDA as Read more…