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Natural Sugar Alternative

(310) 455-9876
sales@iconfoods.com
Portland, Oregon 97230
(310) 455-9876
sales@iconfoods.com

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By 24 Views

The Fiber Playbook: Designing Texture, Water Control, and Stability (part 2 of 3)

How to rebuild structure once sugar is gone Summary Once sugar is removed from a formulation, structure doesn’t disappear—it shifts, and in most systems that burden falls squarely on fiber. Yet too often, fiber is treated as a label claim rather than what it truly is: a functional engineering tool, leading to products that look right […]
By 28 Views

Sugar Was Never Just Sweet – (part 1 of 3)

The Five Functions You Have to Replace Why most reduced-sugar products fail before they ever hit the shelf Summary Sugar isn’t just a sweetener, it’s a multifunctional system that provides structure, bulk, water control, browning, and texture, all of which work together to define how a product performs over time. Most reduced-sugar products fail not […]
By 17 Views

PreBiotica™ Organic Agave Inulin

Why PreBiotica™ Deserves a Permanent Seat in Your Fiber Stack A Field Guide for Formulators Who Are Tired of One-Note Solutions Pretending to be Systems Summary Most fiber strategies miss the point. Fiber isn’t a checkbox on a label, it’s a functional system inside your formulation. And when that system breaks, so does everything else: […]
By 20 Views

IMT1020™ NF Grade Isomalt

The Polyol That Shows Up, Does the Work, and Doesn’t Need Applause  Summary IMT1020™ NF Grade Isomalt isn’t a flashy sugar substitute—it’s a structural workhorse designed for real-world formulation. This white paper positions isomalt as a process-stable, low-glycemic polyol that delivers consistent performance across heat, humidity, and complex systems. With low hygroscopicity, no Maillard browning, […]
By 22 Views

MLT1075™ NF Grade Maltitol Syrup

The Structural Sweetener for People Who Actually Ship Product Summary Sugar wasn’t just sweet, it was structural. It built texture, controlled water activity, managed freezing, and quietly held entire formulations together. But as pressure mounts to reduce sugar, formulators are left rebuilding systems, not swapping ingredients. Maltitol syrup changes that equation. Icon Foods’ MLT1075™ NF Grade […]
By 17 Views

The Gummy Reckoning: BFY Candy Grows Up

Summary The gummy category is growing up fast—and it’s not just about nostalgia anymore. Today’s consumers want candy that delivers indulgence without compromise: lower sugar, cleaner labels, and even functional benefits. But reformulating gummies isn’t as simple as cutting sugar—it’s one of the most technically demanding challenges in confectionery. Whether you’re working with starch, gelatin, […]
By 84 Views

Engineering Better Frozen Desserts

How Coconut-Derived Glycerin, Smart Sweetener Systems, and Protein Innovation Are Rewriting the Frozen Dessert Playbook Summary Modern frozen desserts are no longer just indulgence, they are engineered systems balancing texture, nutrition, and clean-label expectations. As sugar reduction and high-protein demands reshape the category, formulators face challenges in maintaining scoopability, creaminess, and flavor. This white paper […]
By 45 Views

Organic Allulose Has Landed

Summary Organic allulose has officially crossed the line from industry legend to commercial reality, and with it comes a fundamental shift in what’s possible for clean-label, reduced-sugar formulation. Once considered a “unicorn” ingredient, organic allulose now delivers sugar-like performance, real bulk, clean sweetness, and negligible glycemic impact, all within a USDA Organic framework that unlocks […]
By 8 Views

Organic Allulose

The Ingredient Everyone Wants and Almost Nobody Can Get Enough Of Summary Organic allulose is rapidly becoming one of the most important ingredients in modern sugar-reduction strategies. As brands pursue clean label positioning, low-sugar nutrition panels, and premium product experiences, organic allulose offers a rare combination of functionality and consumer appeal. But supply is tightening […]
By 13 Views

The Monk Fruit Squeeze

Why the Price of V25, V40, and V50 Keep Climbing – and How to Keep it From Murdering Your COGs Summary Monk fruit extract prices are climbing steadily across the grade spectrum, from V25 to V40 to V50, putting real pressure on formulation budgets and COGS stability. The reason isn’t a passing market spike but […]
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