Milling & Mesh Sizes Finding the correct particle size can be one of the most difficult parts of food and beverage formulation. It can be especially difficult when creating zero sugar formulas that require precise formulation, such as tempering chocolate. Luckily, there is a solution to the particle size problem! Read more…
Formulate with PreBiotica JA Inulin! PreBiotica JA Inulin is a powdered prebiotic fiber derived from Jerusalem artichoke—also known as sun root or sunchoke. Jerusalem artichoke is a species of sunflower native to central North America. It is cultivated widely across the temperate zone for its inulin rich tuber. When it Read more…
SteviaSweet RM95 | Balanced Sweetness Made Simple SteviaSweet RM95 is stevia extract powder with a minimum of 95% concentration of rebaudioside M—one of many steviol glycosides found in the Stevia rebaudiana plant. Steviol glycosides are the group of sweet constituents which reside in the stevia rebaudiana leaf, giving it its Read more…
Big Sugar Fights Back… There is no denying that over the past six months the sugar industry and large CPG’s have been under attack. This started when the FDA proposed a new definition for the term “healthy,” which created a huge divide between big food makers and nutritionists (1). The Read more…
Formulate with Chicory Root Inulin! While the awareness of prebiotic fibers has risen among consumers, it can still be difficult to find the right type of fiber for your formula. That’s why Icon Food’s PreBiotica Family offers a variety of fibers derived from numerous sources—from classic chicory root to new Read more…
Consumers Want Zero Sugar Added Treats The USDA wants to crack down on added sugar! Recently, the agency proposed a limit to the amount of added sugar allowed in school lunches (1). The new limit aims to eliminate the negative side effects that come with excessive sugar consumption—which are felt Read more…
FDA Crack Down Within the last 6 months, we’ve seen the FDA crack down on food regulations with unprecedented precision! Last September, the agency imposed their new definition of the nutrient content claim term “healthy” (7). This sent shock waves throughout the food and beverage industry as manufacturers scrambled to Read more…
Changing Imports The days of gloom and doom are gone…right? I am not here to burst your bubble. In some ways, things are getting better. For some raw ingredients there is an excess of material. But for others, shortages remain. Currently, there are overstocks on dairy and most corn derivatives. Read more…
Original article posted on Food Business News Getting Sugar Out of Plant-Based Dairy Alternatives Article by Donna Berry, with insights from Icon Foods Experienced and knowledgeable ingredient suppliers can help manufacturers reduce sugar in plant-based dairy alternatives with sweeteners that have the right functional benefits to achieve the desired taste, Read more…
Formulating the Guilt Out of Frozen Confections “Opportunities are like sunrises. If you wait too long, you miss them…” When William Arthur Ward penned these words, food manufacturers were exploring new realms of opportunity. Consumers were reveling in a new world of prepared foods. From frozen dinners to tinned soups, Read more…