March 18th, 2010
Gum Guru Guest Blogger: 
Maureen L. Akins, M.S., Applications Manager
One of the characteristics that sets us apart is our willingness to do whatever it takes to help our customers be successful. One of my main functions as applications manager is to ensure complete satisfaction from our customers whether it entails helping out with the product development of a new item or assisting with manufacturing issues of an existing product line. This literally includes going to the ends of the earth to make that happen. In the next few months our group of Gum Gurus® will be visiting the Philippines, Japan, and China to ensure customer satisfaction across the globe as well as throughout the United States. So keep your eyes open when you’re in the airport – you’ll be sure to see a Gum Guru on a mission to assist our customers!
Tags: GGGB, Gum Guru Guest Blogger, Maureen Akins
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March 10th, 2010
Spring is a very busy time for trade shows, events, and conferences for everyone in the food industry including TIC Gums. We have an events page that lists the events we are attending and exhibiting at including dates and locations. If you use Facebook we also list our events on our TIC Gums page. If you are going to be attending a show, event, or conference check out one of our lists to see if we will be there and our booth location, if available. Then stop by as we look forward to seeing you there.
Tags: conferences, events, trade shows
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March 1st, 2010
As an American during these winter Olympics it has been refreshing to see the great success our country has been enjoying in sports typically dominated by other nations. And while it is of note that NBC is anticipating a loss of ~$200 million on these games, the food fight over semantics at the Four Host First Nations pavilion has caught my attention. For those unaware, the Four Host First Nations agreement at this Olympics is being heralded as the first time in history that indigenous peoples have been recognized by the IOC as official partners of the games. This is because the indigenous Lil’wat, Musqueam, Squamish and Tsleil-Waututh First Nations own a portion of the territory where the games are being held. As partners they have a pavilion that offers food with inspiration from their heritage. But don’t try to go there and order a burger. Due to McDonald’s sponsorship of these games and specific sponsorship rules, they have asked this venue to refrain from selling their bison patties as burgers. The Four Host First nations kindly agreed and have brought what I feel is one of the greatest sandwich names of all time to my attention: bannockwich. So if you’re lucky enough to be in Vancouver and reading this blog, please let me know how the bannockwich is up there. If you’re not in Vancouver but can think of a better sandwich name, leave a comment below.
Timothy J. Andon
Tags: Bannockwich, GGGB, Gum Guru Guest Blogger, Olympics, Timothy J. Andon
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February 23rd, 2010
We, at TIC Gums, are very active in our local sections of the Institute of Food Technologists. We sponsored the Chicago Section February Dinner Meeting and our very own James Gregg was able to say a few words about TIC Gums and our texture and stabilizing solutions. According to the committee, Jim “was fun, witty, and knowledgeable and we greatly appreciated his contribution.” The featured speaker spoke about social media and how to use it. If you are a member of the Chicago Section IFT you can join their Linkedin group and view the presentation.
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February 19th, 2010
Gum Guru Guest Blogger: Frances Bowman
The chemical bisphenol A or BPA has been the subject of much press and research of late. Once commonly found in plastics in products ranging from baby bottles to eyeglass lenses, BPA has come under fire as various groups have questioned its safety.
Rick Smith and Bruce Lourie recently published a book titled Slow Death by Rubber Duck: The Secret Danger of Everyday Things that covers BPA and other chemicals that consumers are exposed to everyday. The authors talked with radio host Diane Rehm about ways the public can protect themselves from common toxins and are joined in a discussion with an executive from the American Chemical council.
No matter your position on the topic, this is an interesting conversation.
Tags: BPA, GGGB, Gum Guru Guest Blogger
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February 16th, 2010
Gum Guru Guest Blogger:
Ian Sklar, Director Quality & Regulatory Affairs
Looking back on 2008 and 2009, concerns over the safety of our food supply vied for attention alongside the ailing economy and Tiger Wood’s indiscretions. Melamine from China, Salmonella in peanut butter and E. coli on leafy greens have made national headlines and spurred action in the government and private sector alike. President Obama has focused on food safety as a major initiative appointing aggressive food safety leaders in the FDA. Both the Senate and the House have drafted sweeping food safety legislation.
At TIC Gums, we have always realized that safe food is not optional. We have continuously taken a pro-active approach to ensure the safety of our products. We have embarked on 3rd party audits to gauge the effectiveness of our systems since 1992. In 2001 we implemented a HACCP-based approach to food safety, a preventive measure that to this day is not required for our industry but we feel is key. As 3rd party audits have evolved we have embraced the improvements. We began with AIB and have maintained 17 consecutive years of the highest ranking “Superior”. In 2006 we added FPA-SAFE (now GMA-SAFE) to our toolbox and scored >98% in our subsequent audits. In 2010, we will continue to raise the bar and hold ourselves to even higher standards in our pursuit of Safe Quality Food (SQF) certification; one of the Global Food Safety Initiative (GFSI) family of audits recently adopted by Wal-Mart and held in high industry regard.
Tags: Food Safety, GGGB, Gum Guru Guest Blogger, Ian Sklar, Quality & Regulatory Affairs
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February 11th, 2010
Gum Guru Guest Blogger: Matt Patrick, Vice President R&D
Take a moment and think about your last product development project. What percentage of your effort was spent designing the flavor system? Now, what percentage of time was spent deliberately designing the texture? I’ll bet there’s a significant difference between the two. If so, you’re not alone. I’ve had a lot of conversations with product developers over the past few years and the responses have been similar. So, before your lift a beaker to start your next project, I encourage you to think through your texture targets up front, and how you’ll achieve them. Just like your favorite (and least favorite) foods, I’m pretty sure it’s combination of flavor and texture that’s driving your reaction.
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February 8th, 2010
While many of us made it in to TIC Gums this morning, after the weekend blizzard, several of our Gum Gurus got stuck in their homes for another day. The Farmers’ Almanac predicted a ‘bad’ winter and they haven’t disappointed. Depending on where we measured we got between 22-24″. That amount of snowfall here in the Mid-Atlantic closes schools and government offices. Here are several pictures from around our area. Share your snow stories!
Tags: Gum Guru, snow stories
Posted in Company, Gum Guru | 2 Comments »
February 5th, 2010
Gum Guru Guest Blogger:
Gayle Kelly-Peluso, Organizational Development Manager
The warmer weather will be here before we know it and with it will come summer internships at TIC Gums. Each year, we offer several opportunities to students for a variety of different positions in areas like our R&D and Quality Labs and even some administrative positions. We currently have plans underway to identify what positions will be available for the 2010 summer session. Those interested in being considered for an internship should submit a resume to hr@ticgums.com.
Tags: Gayle Kelly-Peluso, GGGB, Gum Guru Guest Blogger, HR, Internship Program
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February 2nd, 2010
Since my years in college one of my favorite things to tell people is that I am a food scientist. Not only because I won a number of bets ‘No really, I am a food scientist’, but also because it is such a unique field. In Maslow’s hierarchy of needs, food science (keeping people fed) is at the base of human existence. Despite this, few people seem to have any idea just how complicated the modern food industry really is. Though shows like Unwrapped and How’s it Made have shed light onto what we do in the industry, I truly enjoy explaining to friends and family all about ingredients found in and processes used to make common foods. With the Super Bowl around the corner (and the Ravens sadly out) I know the conversation will lead to chats about work and with that the fun of explaining my job to new people. And because there’s almost always a ton of food at these kinds of parties, I usually have a lot to talk about! Between sour cream, hot sauce, icing and this year maybe even beignets I am looking forward to game day. So as you lather up the wings (hopefully with TIC Gums Xanthan and Guar Gum in there) don’t forget how much work is done before anyone even starts slaving over that hot stove. Until next time, go Saints!
Tim Andon
Posted in Uncategorized | 4 Comments »
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