Top Health Ingredients Inc.

Top Health Ingredients Inc. Top Health Ingredients Inc. All of our ingredients have been certified AT SOURCE as non genetically modified.

sources and supplies plant-based, non-GMO proteins, fibers, prebiotics & sweeteners to the food, beverage and supplement markets globally. Top Health Ingredients Inc., sources and supplies the highest quality GMO-Free ingredients to the food, beverage and supplement markets globally. Top Health responds to consumer and manufacturer demands for high quality, healthy, plant-based, non-GMO & gluten-f

ree ingredients for items such as baked goods, nutritional bars, weight loss products, fresh juices and supplements. Our ingredients have come from seeds that have never been genetically modified and are grown in geographical locations where there is little to no risk of cross contamination with GM crops.

One reason clear and low-viscosity beverages can become difficult to stabilize is that there are fewer places for formul...
06/05/2026

One reason clear and low-viscosity beverages can become difficult to stabilize is that there are fewer places for formulation issues to hide.

In a thicker RTD, viscosity can help mask sedimentation, soften texture changes, and reduce the perception of slight instability over time. In clearer beverage systems, those same issues become much more visible to the consumer.

Acid also becomes a bigger factor.

Many refreshment-focused beverages are formulated at lower pH levels, which can create additional pressure on proteins and other functional ingredients over shelf life. At the same time, formulators are often trying to maintain clarity, support flavor systems, reduce sugar, and deliver added functionality within the same product.

That combination creates a very narrow formulation window. This is part of why ingredient systems matter so much in innovative beverage development. It is not just about whether ingredients function independently. It is about whether they remain compatible under the conditions the finished beverage actually needs to withstand.

Connect with us to speak with our in-house R&D team about your formulation challenges
https://tr.ee/Iz5OBG

06/02/2026

🎉 Exciting news! Our peptide portfolio is growing!

Top Health Ingredients now offers three hydrolyzed proteins:
• AdvantaRice™ Peak
• AdvantaPea™ Peak
• AdvantaSoy™ Peak

Over the past several months, we’ve spent a lot of time talking about where beverage development is heading — toward lighter, clearer, and more refreshment-focused formats that still deliver meaningful protein, and our portfolio expansion is a direct reflection of that shift.

As brands continue exploring protein waters, hydration beverages, sparkling concepts, and other low-viscosity applications, formulators need protein systems designed for those types of products.

We are excited to continue expanding our capabilities in this space and to support the next generation of beverage innovation with a broader range of peptide solutions.

To learn more or discuss applications, connect with our team.
https://tr.ee/Iz5OBG

One of the more difficult aspects of modern beverage development is balancing functionality without losing the intended ...
05/29/2026

One of the more difficult aspects of modern beverage development is balancing functionality without losing the intended drinking experience.

As protein beverages move into clearer, lighter, and more refreshment-focused formats, formulation systems become less forgiving. Small changes in protein, sweetness, acidity, flavor, or added functionality can shift how the entire beverage performs.
That is why these products are rarely built around a single ingredient decision.

A beverage may need to deliver protein, support flavor systems, maintain clarity, work in an acidic environment, and remain stable over shelf life — all while still feeling light and easy to drink.

Peptides are becoming increasingly relevant in beverage development, not because they simplify formulation, but because they give teams more flexibility when balancing multiple formulation objectives at the same time.

The most successful beverage concepts are not built ingredient-by-ingredient. They are built as complete systems.

Protein beverages are quickly changing.For years, the category was largely built around shakes and heavier RTD formats, ...
05/26/2026

Protein beverages are quickly changing.

For years, the category was largely built around shakes and heavier RTD formats, but now, brands are developing products that are lighter, clearer, and designed around refreshment just as much as functionality.

That shift is changing formulation priorities.

What works well in a traditional shake does not always translate well into a clear or low-viscosity beverage, especially when drinkability, clarity, and texture become central to the product experience.

That is one reason protein peptides are gaining attention across beverage development right now. Their functionality makes it possible to approach protein fortification differently in formats where traditional proteins might create limitations.

We recently put together a guide covering:
• what protein peptides are,
• why they behave differently from intact proteins,
• and where they fit best in beverage applications.

Read the full article here: https://www.tophealthingredients.com/what-are-protein-peptides

For years, consumers expected their protein beverages to feel heavy, dense, and overtly functional, but that expectation...
05/22/2026

For years, consumers expected their protein beverages to feel heavy, dense, and overtly functional, but that expectation has changed.

Consumers want to get their protein in a fun, easy-to-drink way, so brands are now developing products that deliver meaningful protein in formats designed around refreshment, drinkability, and everyday consumption. The shift is not just changing beverage formats. It is changing what consumers expect protein beverages to feel like altogether.

The companies that move early in this transition will likely shape where the category goes next.



Let’s talk candy! 🍭 We’re at the Sweets & Snacks Expo pre-show supplier showcase on May 18 & 19. Speak to our team for s...
05/18/2026

Let’s talk candy! 🍭

We’re at the Sweets & Snacks Expo pre-show supplier showcase on May 18 & 19.

Speak to our team for support with your confectionery needs. We can help with low and no-sugar candies, fiber-filled chews, and more.

Turn your next snack drop into a showstopper.

See you at booth #6319

We are at ICSTA Quebec today, ready to talk about how our functional ingredients can support your formulations. Connect ...
05/14/2026

We are at ICSTA Quebec today, ready to talk about how our functional ingredients can support your formulations.

Connect with our team at booth #133.

Let’s work together to improve what Canadians eat!

Ever wonder why some sugar-free gummies sweat in the bag?It’s because polyols like sorbitol and maltitol are hygroscopic...
05/13/2026

Ever wonder why some sugar-free gummies sweat in the bag?

It’s because polyols like sorbitol and maltitol are hygroscopic, meaning they pull moisture from the air.

Our formulator fix:
Use lower-hygroscopicity polyols like erythritol, or turn to coating strategies that help manage moisture, like citric acid systems.

Citric acid is commonly used in sour sanding and candy coatings to:
Control moisture by lowering surface pH and reducing water activity.
Work synergistically with sugars like dextrose to form a crystalline barrier that slows down water migration.
Improve stability by toughening the candy surface, helping resist stickiness, and softening

Although amazing, it’s rarely used alone — it’s typically paired with dextrose, maltodextrin, or sugar to reduce tackiness

Anti-caking agents like silicon dioxide or magnesium stearate for added moisture protection

Have more questions about how to avoid sweaty snacks and increase shelf stability?

Connect with us!
We have an in-house R&D team ready to help you with your formulations.
https://tr.ee/Iz5OBG

Your candy doesn’t fail in the kettle. It fails after it cools.That is what makes cracking in sugar-free confectionery s...
05/11/2026

Your candy doesn’t fail in the kettle. It fails after it cools.

That is what makes cracking in sugar-free confectionery so frustrating.

The formulation looks right on paper, and the process runs smoothly, but once the structure sets, issues start to show up — cracking, crumbling, or a brittle texture that does not hold up over time.

The challenge is that sugar is not just a sweetener. It plays a structural role, and when it is removed, that functionality has to be rebuilt intentionally, so focusing on sweetness alone is not enough.

The formulations that hold up are the ones where the structure is designed from the start. That usually means combining:
→ a sweetener system
→ a bulking agent
→ and a binder that supports stability over time

Ingredients like erythritol can work well, but on their own, they can lead to recrystallization and moisture loss if the formulation is not balanced. Creating sugar-free candy is less about swapping ingredients and more about rebuilding the system behind the product.

If you are working through similar challenges, our team can help you evaluate the right combination for your formulation.
https://tr.ee/Iz5OBG


Clear protein beverages aren’t going anywhere, so consumer brands are pivoting to add new beverage lines. The growth of ...
05/08/2026

Clear protein beverages aren’t going anywhere, so consumer brands are pivoting to add new beverage lines.

The growth of protein peptides is being driven by consumers who are still prioritizing protein, but they are increasingly looking for formats that feel lighter, more refreshing, and easier to incorporate into everyday routines.

In fact, refreshment is now one of the primary reasons consumers are moving away from traditional, heavier protein formats, which is why we are seeing more brands expand beyond shakes and RTMs into formats like clear beverages, hydration drinks, and carbonated protein applications.

If you are evaluating how to approach clear or refreshing protein formats, our R&D team can help you work through formulation options.
https://tr.ee/Iz5OBG

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5555 Calgary TRue NW, Suite 1580
Edmonton, AB
T6H5P9

Opening Hours

Monday 8am - 4:30pm
Tuesday 8am - 4:30pm
Wednesday 8am - 4:30pm
Thursday 8am - 4:30pm
Friday 8am - 4:30pm

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