Hardware Podcasts

R&D RADIO: The Real Science Behind Sugar Replacement with Icon Foods' Thom King

The Startup CPG Podcast · 28 Sept 2026 · 31m · Episode 378

What this episode covers

Thom King, Founder and Chief Innovation Officer of Icon Foods, explains the complex science of replacing sugar in food products, emphasizing that formulators must replicate sugar's eight functional roles beyond sweetness. He details how stacking fibers (like Olipop) and sweeteners (erythritol, allulose, tagatose) mitigates gastrointestinal issues and improves mouthfeel, while discussing the supply chain volatility of monk fruit and the impact of tariffs on erythritol. King advises founders to work with professional formulators rather than scaling kitchen recipes and highlights vegetable glycerin as an underrated tool for texture and shelf-life.

Most relevant to

companies scaling up

Topics

Mentioned

Companies
Icon Foods, Steviva Brands, Quest Nutrition, Olipop, Whole Foods, Target, Cargill
Materials
erythritol, allulose, tagatose, monk fruit, stevia, thaumatin, vegetable glycerin, inulin, chicory

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