Welcome to Icon Foods
Natural Sugar Alternative
Reduced-sugar reformulation looks straightforward until you run it. These are projects where it was not, and what the solution turned out to be.
What These Have in Common
Every one started the same way: a team removed sugar, the product failed somewhere unexpected, and the fix was a system rather than a substitution.
That pattern holds across categories. Beverages lose body and flavor carriage. Bars harden by week four. Chocolate picks up a cooling effect from the wrong polyol. Sauces go thin and sharp. The sweetener is rarely the hard part.
How We Work a Reformulation
| Stage | What happens |
|---|---|
| Diagnosis | Which of sugar's functions is your product actually depending on. Bulk, browning, moisture, crystallization, preservation, or sweetness |
| System design | Usually three or four ingredients, not one. Ratios developed on the bench |
| Bench trial | Samples in 24 to 48 hours with full documentation, no minimum order |
| Iteration | Low, mid and high dose. In modulation especially, less is frequently more |
| Scale-up | Co-milled blends to prevent segregation, mesh selected for your process |
Where to Start on Your Own Project
If you are earlier than a case study, the technical library is more useful. More than 150 papers covering formulation, regulatory and sensory work, none of it gated.
Browse by application if you know the product, by ingredient if you know the direction, or tell us the problem directly through contact.
Download Media
Below you will find case studies on our success stories. Read about how we have helped others formulate and produce their health food products.