Summary In today’s better-for-you landscape, sugar reduction isn’t just a formulation challenge—it’s an ethical one. As consumers demand transparency, functionality, and clean-label integrity, food scientists are being called to balance sweetness with science, and innovation with responsibility. In this article, we explore why principles like “the dose makes the poison” Read more…
How Your Body Handles Sugar, and Why Cutting it Back Changes Everything Summary Sugar tastes simple, but once it reaches the small intestine it unravels into glucose and fructose, triggering rapid absorption, insulin spikes, liver strain, and—when consumed chronically—metabolic disruptions linked to inflammation, fat accumulation, and chronic disease. Today’s food Read more…
Summary FibRefine™ HG—Icon Foods’ proprietary partially hydrolyzed guar gum (PHGG)—is the unsung hero behind today’s best-performing functional foods and beverages. Unlike traditional guar gum, it dissolves clearly, resists viscosity changes, and delivers proven prebiotic benefits that support gut health, glycemic control, and cholesterol reduction. Recognized by the FDA as a Read more…
A Functional Approach for Food Technologists and Beverage Formulators Summary In the fast-evolving world of functional beverages, gut-healthy sodas are redefining what it means to “drink your wellness.” This white paper from Icon Foods’ Chief Innovation Officer Thom King dives into the science and formulation strategies behind creating carbonated soft Read more…
Cracking the Code on Mouthfeel, Sweetness, and Terpene Oddities Summary As alcohol consumption declines and health-conscious consumers embrace cannabis beverages, formulators face a new challenge: creating low-sugar THC drinks that taste great without the “weed tea” effect. This white paper explores how clean-label sweeteners like allulose, monk fruit, and advanced Read more…
Summary Clean-label sugar reduction in coffee and soda syrups doesn’t have to mean sacrificing flavor, mouthfeel, or shelf life. In this guide, Icon Foods’ Chief Innovation Officer Thom King shares a practical roadmap for developing indulgent, low-sugar syrups that perform like traditional formulations—without the added sugar baggage. By combining allulose Read more…
Summary Icon Foods CEO Kash Rocheleau’s Q4 Market Intelligence Report underscores a pivotal moment for the food and beverage industry. As tariff volatility, ocean freight surges, and regulatory scrutiny reshape supply chains, brands are being challenged to adapt faster than ever. The report explores how macroeconomic shifts—from Fed rate cuts Read more…
Summary The Stevia Extracts Market Outlook Q4 2025 → 2026 positions stevia not just as a natural sweetener but as a strategic ingredient in a tightening global market. Despite a strong leaf harvest, rising demand from beverage, functional food, and GLP-1–influenced product launches is firming prices across Reb A and Reb M Read more…
Why Locking in Now Protects Margin, Speed, and Supply Summary The global allulose market is entering a pivotal phase as demand continues to surge through 2026, driven by formulators transitioning away from erythritol amid regulatory pressures and public scrutiny. This rare sugar—renowned for its sucrose-like taste, browning, and bulk at Read more…
Summary Global erythritol markets are entering a volatile stretch as trade actions reshape supply and pricing into 2026. With the U.S. advancing anti-dumping and countervailing duty (AD/CVD) cases against Chinese imports—and the EU already enforcing steep tariffs—buyers face tightening availability and firmer prices. Demand remains resilient across food and beverage Read more…