fibers

05 Jan 26

By Ron Miller White Papers 6 Views

Formulating for Digestive Comfort

How Icon Foods Fibers Align with the Low-FODMAP Standard: Introduction: The Rise of the “Digestive Wellness” Formulator Summary Digestive wellness is no longer a niche. It’s a design challenge. In Formulating for Digestive Comfort, Icon Foods explores how smart…

03 Jun 25

Modern image, clean product shots showing colorful protein bars, beverages, and healthy snacks arranged on a minimalist background with subtle ingredient highlights (oats, nuts, fruits)

By Thom King Applications, Innovation, White Papers 7 Views

Benefits of Using Isomaltooligosaccharides in Better-For-You, Low-Carb, Keto-Friendly, and Sugar-Reduced Formulas

Benefits of Using Isomaltooligosaccharides in Better-For-You, Low-Carb, Keto-Friendly, and Sugar-Reduced Formulasby Thom King, Icon Foods, Chief Innovations Officer/Food Scientist As consumer awareness of health and nutrition grows, there is a marked shift towards, GLP-1 friendly, low-carb, better-for-you, and…

27 May 25

By Thom King Applications, Innovation 8 Views

The Polyol Lost but Not Forgotten: Erythritol

The Polyol Lost but Not Forgotten: Erythritol in Food Formulations and Where It Fitsby Thom King, Icon Foods, Chief Innovations Officer/Food Scientist Erythritol, a sugar alcohol with unique properties, has gained widespread attention in the 24 hours news…

30 Dec 24

By Thom King Blog 7 Views

Enhancing Mouthfeel in Food Products Through the Use of Soluble Fibers

The mouthfeel of a food product significantly influences consumer acceptance and enjoyment. As the food industry seeks to improve sensory experiences while addressing the mass cries for more fiber, the incorporation of soluble fibers such as tapioca fiber…

Formulating for Digestive Comfort

Benefits of Using Isomaltooligosaccharides in Better-For-You, Low-Carb, Keto-Friendly, and Sugar-Reduced Formulas

The Polyol Lost but Not Forgotten: Erythritol

Enhancing Mouthfeel in Food Products Through the Use of Soluble Fibers

Thom King

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