Comparing PreBiotica™ Chicory Root Inulin and FibRefine™ Soluble Tapioca Fiber Under Acid and Heat Stress Summary Formulators often treat chicory root inulin and soluble tapioca fiber as interchangeable prebiotic tools, but under acid and heat stress, their behavior tells a very different story. In acidic beverage systems processed at pH 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…
Formulating the Next Wave of Non-Alcoholic Beverages Summary All of the Buzz, None of the Booze isn’t just a catchy phrase—it’s the blueprint for the next wave of non-alcoholic RTDs. As sober-curious consumers drive double-digit growth in NA beverages, formulators are being asked to recreate the full cocktail experience—aroma lift, mouthfeel, Read more…
The Gummy Evolution Summary Gummies have evolved from candy-aisle treats into functional delivery systems for vitamins, botanicals, and wellness actives, but consumers now expect indulgent texture and sweetness without added sugar. This white paper explores how formulators can successfully rebuild the gummy matrix by replacing traditional sucrose and glucose syrup 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…
RFK Jr.’s Dietary Guidelines Shake Up CPG-Land Summary The newly revised U.S. Dietary Guidelines announced by Health Secretary Robert F. Kennedy Jr. mark a profound reset for the food system, elevating whole foods, protein, and nutrient density while pushing added sugars and ultra-processed ingredients to the margins. For CPG brands, 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…
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…