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 next-generation glycosides like Rebaudioside M and D, as well as proprietary blends Read more…
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™ RA60 through RA99, showing how each extract behaves across beverages, bakery, supplements, Read more…
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 regulatory boxes but fall short of flavor, mouthfeel, and consumer satisfaction. This 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…
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 neutral flavor profile, and exceptional stability across baking, dairy, snack, and beverage Read more…
… 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 category—from RTDs and bars to bakery, confections, and frozen treats. As soluble Read more…
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. This white paper breaks down the simple yet essential conversion math that Read more…
Summary As tariffs, supply-chain volatility, and growing consumer skepticism disrupt erythritol’s longtime dominance in reduced-sugar formulation, isomalt emerges as a stable, cost-effective, and sensory-superior alternative. Derived from beet sugar and delivering a smoother sweetness curve with far less cooling, isomalt offers reliable bulk, excellent heat and acid stability, and a Read more…
How Prebiotic Fibers, Symbiotics, and Postbiotics Crank Up GLP-1 Summary GLP-1 may be the headline hormone of the metabolic era, but food and beverage formulators don’t need pharma to play in this space. The gut already manufactures GLP-1 naturally through short-chain fatty acids produced during fiber fermentation. This article breaks Read more…
Summary High-protein and functional beverages are booming, but their biggest challenge isn’t formulation—it’s flavor. Packing 50 grams of protein into a 12-ounce RTD is a sensory minefield, especially with the bitterness, astringency, and lingering off-notes that come from dairy and plant proteins. MonkSweet™ LS4 solves this problem through a powerful Read more…