- Icon Foods | Your Trusted Supplier of Natural Sugar Alternatives
Icon Foods specializes in supplying the health food industry with natural alternatives to sugar We have nutritive and non-nutritive solutions, like Monk Fruit and Stevia to solve your clean label conundrum
- Bulk Monk Fruit and Other Sugar Alternatives | Icon - Icon Foods
Bulk monk fruit, stevia and other sugar alternatives are easy to order from Icon Foods, and we ensure timely, accurate delivery of complex orders
- About Our Natural Sweeteners Enthusiasts | Icon - Icon Foods
Helping food companies deliver innovative, naturally sweetened products is our duty Knowing how to use sweeteners singly or synergistically to replace sugar and or reduce calories is instinctive, whether in bars, beverages, confections or desserts
- Products with Allulose | Icon - Icon Foods
Food developers are challenged to create products that taste and perform like familiar sugar-laden goods, but without the calories and negative health effects This is where allulose has been a game-changer Get your FREE allulose toolkit and make deep clean cuts to the added sugar in your product
- Ask Us About the Best Sugar Alternative for Your Products - Icon Foods
If you want to find the best sugar alternative for your specific application, Icon's team is ready to answer your questions and meet your company's needs
- Icon Foods Supplier of Natural Sweeteners like Monk Fruit, Inulin . . .
Icon Foods - A global supplier of natural sweeteners like Monk Fruit, Erythritol, Stevia, Inulin, Allulose and SweetBitz for manufacturers
- Allulose: The influencer Stealing Erythritol Likes - Icon Foods
Reach out to your Icon Foods representative for samples, documentation, and formulation guidance for: KetoseSweet™ allulose syrup or crystalline powder and KetoseSweet™ blends with monk fruit and or stevia
- Baking with Allulose - Icon Foods
Authored by: Thom King, Icon Foods Chief Innovations Officer Certified Food Scientist Allulose has strutted into the baked-goods world like the rockstar of rare sugars, and for good reason It brings about 70% of the sweetness of sucrose, browns like a dream, and somehow manages to dodge the caloric baggage that sugar drags around
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