Icon Foods

19 Jan 26

By admin Applications, Blog, Products Blog, White Papers 92 Views

Stability of Soluble Tapioca Fiber in Low-pH & Thermal Processing

Formulating the Next Wave of Non-Alcoholic Beverages Summary Soluble tapioca fiber, also known as tapioca-derived resistant dextrin, is emerging as a quiet hero in modern formulation, delivering fiber functionality that holds up under the real-world pressures of heat…

19 Jan 26

By admin Applications, Blog, Products Blog, Recipes, White Papers 63 Views

All the Buzz, None of the Booze

Formulating the Next Wave of Non-Alcoholic Beverages Summary All of the Buzz, None of the Booze isn’t just a catchy phrase—it’s the blueprint for the next wave of non-alcoholic RTDs. As sober-curious consumers drive double-digit growth in NA beverages,…

14 Jan 26

By admin Applications, Blog, Products Blog, Recipes, White Papers 71 Views

Formulating Better-for-You Gummies with No Added Sugar

The Gummy Evolution Summary Gummies have evolved from candy-aisle treats into functional delivery systems for vitamins, botanicals, and wellness actives, but consumers now expect indulgent texture and sweetness without added sugar. This white paper explores how formulators can…

12 Jan 26

By admin Applications, Blog, Products Blog, White Papers 55 Views

Taming the Burn: Controlling Allulose’s Quick Browning

… and Carmelization in Food Applications Summary Taming the Burn: Controlling Allulose’s Quick Browning and Caramelization in Food Applications explores one of allulose’s most misunderstood traits: its tendency to brown early and aggressively under heat. While allulose delivers clean…

08 Jan 26

By admin Applications, Blog, News, Products Blog, White Papers 32 Views

From Ultra-Processed to Ultra-Opportunity

RFK Jr.’s Dietary Guidelines Shake Up CPG-Land Summary The newly revised U.S. Dietary Guidelines announced by Health Secretary Robert F. Kennedy Jr. mark a profound reset for the food system, elevating whole foods, protein, and nutrient density while…

30 Dec 25

By admin Applications, White Papers 26 Views

Tagatose v. Allulose: For Food & Beverage Formulators

Summary Tagatose vs. Allulose: A Comparative Analysis for Food and Beverage Formulators dives into two of the most promising rare sugars shaping the future of better-for-you formulation. Both deliver sugar-like sweetness with dramatically fewer calories and minimal glycemic impact,…

22 Dec 25

Stevia leaves gradient to sweetener crystals

By admin Applications, White Papers 24 Views

SteviaSweet™ — Icon’s Product Offering

Where Sweet Innovation Meets a Clean-Label, Without Aftertaste! Summary SteviaSweet™ from Icon Foods represents a full-spectrum approach to stevia, giving formulators precision control over sweetness, flavor, and performance without compromising clean-label goals. From classic Rebaudioside A options to…

17 Dec 25

A granola bar with a knob for adjusting sweetness level

By admin Applications, White Papers 24 Views

The RA Rundown

Making the Most of SteviaSweet™ RA60 through RA99 Summary Not all stevia is created equal, and Reb A purity matters more than most formulators realize. In The RA Rundown, Icon Foods breaks down the practical, real-world differences between SteviaSweet™…

15 Dec 25

By admin Applications, Innovation, White Papers 18 Views

Threading the Sweet Spot

Why 4 to 5 Grams of Sugar is the New “No Added Sugar” in Better-For-You Beverages and Snacks Summary The pursuit of zero sugar has pushed many brands into a sensory corner, creating beverages and snacks that check…

15 Dec 25

By admin Applications, White Papers 17 Views

Comparative Analysis of Soluble Corn Fiber v. Soluble Tapioca Fiber

Summary Soluble corn fiber and soluble tapioca fiber each bring functional and nutritional strengths to modern formulation, but tapioca continues to outpace corn on nearly every front. Sourced from non-GMO cassava and boasting fiber content above 90 percent,…

Stability of Soluble Tapioca Fiber in Low-pH & Thermal Processing

All the Buzz, None of the Booze

Formulating Better-for-You Gummies with No Added Sugar

Taming the Burn: Controlling Allulose’s Quick Browning

From Ultra-Processed to Ultra-Opportunity

Tagatose v. Allulose: For Food & Beverage Formulators

SteviaSweet™ — Icon’s Product Offering

The RA Rundown

Threading the Sweet Spot

Comparative Analysis of Soluble Corn Fiber v. Soluble Tapioca Fiber

Thom King

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Stability of Soluble Tapioca Fiber in Low-pH & Thermal Processing

All the Buzz, None of the Booze

Formulating Better-for-You Gummies with No Added Sugar

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