Video: Cellulose & Pectin--Basics of Food Gums
Videos in the Basics of Food Gums Series Introduction (video runtime 2:27) Gum Arabic: Tree Saps & Plant Exudates (video runtime 3:07) Guar Gum: Seed Gums (video runtime 3:37) Carrageenan, Agar,...
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4-H Campers Get Hands-On Experience with Food Science
The 4-H Health and Food Science Camp welcomed 17 students to Michigan State University’s campus this August for a one-day intensive youth development program for teens. This camp aimed to help students...
View ArticleClean Label steals Spotlight Again at IFT
TIC Gums’ beverage technology manager, Dan Grazaitis, had the opportunity to speak about clean label foods to a packed room of over 300 IFT attendees at this year’s IFT Food Expo show. As one of five...
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Prevent bleeding and weeping from fresh and frozen berries
Bakers have the difficult task of making sure their products taste good and look good at the same time. Consumers like their food to be both beautiful and delicious so the appearance of bakery items...
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Stabilizing & Texturizing Non-GMO Instant Protein Beverages
Once relegated to a post-workout supplement for the most active consumers, instant protein beverages are now a staple meal replacement for consumers across all demographic categories. How popular are...
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TIC Times Newsletter--September 2016
In this issue: Texturizing Non-GMO Instant Protein Beverages Preventing Bleeding and Weeping from Fresh and Frozen Berries 4-H Campers Get Hands-On Experience with Food Science Clean Label Steals...
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Summer Interns Reflect on Their Experiences
Among its many outlets for community engagement and youth development, TIC Gum’s hosts a comprehensive internship program for college students to gain experience in their respective fields at its three...
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Video: Agglomerated Gums Improve Powder Dispersion
Despite the many advances in food manufacturing, the process of dispersing powders in liquids remains a challenge. Without proper dispersion, powders like food gums form lumps which can cause...
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Overcoming Challenges Associated with Formulating Gelatin-free Gummy Vitamins
The clean label trend has penetrated nearly all other food categories so it’s only natural that the trend is now a driver in the nutritional supplement and vitamin category. This is especially true in...
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TIC Times Newsletter--November 2016
The TIC Times is your source for the latest news on food texture and stability. In this issue: Overcoming Challenges Associated with Formulating Gelatin-free Gummy Vitamins New Video: Agglomeration...
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Video: Food Emulsions
In this latest episode of the Basics of Food Gums video series, we look at food and beverage emulsions. Videos in the Basics of Food Gums Series Introduction (video runtime 2:27) Gum Arabic: Tree...
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Troubleshooting Yogurt: Formulating for an “Indulgent” Texture
Yogurt’s increased popularity and the expansion of the types of products in the category has also increased the number of yogurt-related inquiries to our Gum Gurus®. Common questions about yogurt...
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New Stabilizer Options for RTD Protein Dairy Beverages
Consumer demand continues to spur growth in the dairy beverage category. From variations in storage methods to the addition of label claims to avoidance of certain ingredients, the options are nearly...
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TIC Times Newsletter--February 2017
The TIC Times is your source for the latest news on food texture and stability. In this issue: New Clean Label Stabilizer Options for RTD Dairy Protein Beverages Troubleshooting Yogurt: Formulating for...
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Video: Food Gum Blends
In this latest episode of the Basics of Food Gums video series, we look at the benefits of solving texture and stability challenges using blends of multiple gums rather than single ingredients....
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Alleviate FSMA Compliance Obstacles with GuarNT® USA
Guar Gum subject to new food safety rules Guar gum is a label-friendly ingredient derived from the guar plant (Cyamopsis tetragonoloba) almost exclusively grown in India and Pakistan. Food developers...
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Letter from TIC Gums President Brian Briggs
2017 is off to a busy start here at TIC Gums! We are proud to now be a stand-alone business inside the Ingredion family. Our focus will be to continue to provide you with the outstanding customer...
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TIC Times Newsletter--May 2017
The TIC Times is your source for the latest news on food texture and stability. In this issue: Alleviate FSMA Compliance Obstacles With GuarNT® USA Letter From TIC Gums President Brian Briggs Video:...
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Video: Controlling Age Gelation in UHT Dairy Beverages
Transcript From 2007-2016 we’ve seen an almost 500% growth in dairy ready to drink (RTD) beverage launches. But there are a few problems hindering continued growth. Here’s one of them. Age Gelation....
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IFT 2017: Showcasing Ingredients That Meet Food Industry Challenges
Another IFT event has come and gone and the 2017 session was the best ever for TIC Gums thanks to you, our customers! While Las Vegas was incredibly hot, the venue hosted nearly 20,000 people for the...
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