In this latest episode of the popular internet series "Does This Have Gum In It?", host Harold Nicoll talks with Gum Guru^® Maureen Akins about the benefits of using gums to replace or reduce fat content in cheese sauce without sacrificing key texture attributes. Also discussed is TIC Gums' alternative to fat in ravioli filling, Ticalose^® CMC 15000. All of these were demonstrated earlier this year at the Restaurant Chefs Association (RCA) Annual Conference and Culinology Expo and now are available for those who were interested but unable to attend.

Better For You Foods

Consumers want to eat foods that are better for them, but prefer not to give up the satisfaction that comes with full fat in this and other, similar foods. Because of the fat content, milk and cream contribute "mouth coating" to both of the cheese sauces. Substituting any significant percentage of these with water alone would make them seem "thin" and "watery," clearing the palate quickly yielding a less satisfying experience. Combining the water with gums systems like these preserves the texture of cream and milk and reduces the amounts of these more costly ingredients needed. Consumers have the same positive eating experience and are not charged the higher price that would have been charged had gums not been substituted.

May 13, 2013 (White Marsh, MD.)--Fourteen high school juniors from Harford County, MD., completed their fifth and final week of classes at the “Ice Cream University” Saturday, May 11, 2013 at the TIC Gums, Inc. Texture Innovation Center^® in White Marsh, MD. The classes were led by faculty from Cornell University and representatives from local businesses. The costs of the classes were paid for by the sponsors. These supporters were: Broom’s Bloom Dairy, Cornell University, Harford County Public Schools, Star Kay White, and TIC Gums, Inc. The course provides an opportunity for college bound juniors with an interest in science and/or marketing to learn first-hand about new food product development and how to successfully market and sell their new offerings.

May 10, 2013--Using only a few ounces of a hydrocolloid will help to put more tortillas on store shelves sooner and reduce waste. These facts were announced at the "Tortilla Industry Association" (TIA) 2013 Convention and Exposition at Caesars' Palace in Las Vegas, NV. May 10-11, 2013.

Tortillas are hot! According to "Euromonitor" the market for tortillas increased an average of 8.7% every year from 2007 through 2012, making tortillas the fastest growing packaged industrial bread product in the United States. Producing more, high quality tortillas quicker than before is but one of the challenges the industry must manage. Hydrocolloids can have an immediate, positive impact.

TIC Gums’ TicaPAN^® Quick Crunch can match or exceed the performance of gum arabic in panned confections like candy and gum with fewer shell layers needed without sacrificing quality or performance while at the same time saving money and time. The company made this announcement during the PMCA, 2013 Annual Conference in Lancaster, PA.

Better than Gum Arabic for Panned Confections

As an alternative to the traditionally used gum arabic, TicaPAN Quick Crunch produces harder, more durable and crunchier shells for coated chewing gum, candy, nuts and other panned confections. TicaPAN Quick Crunch also offers significant cost savings when compared to gum arabic. 

No Sugar or other Sweeteners Are No Problem

March 26, 2013 – TIC Gums will introduce Add-Here 3200 to the Asian food manufacturing industry March 26-28, 2013 at the “Food Ingredients China 2013 Expo” inside the Shanghai World Exposition and Convention Center, booth 1J03/1K02.

Add-Here 3200 is a hydrocolloid system that reduces or even eliminates the need for sugar, honey or high fructose corn syrup for binding, hold and shape in products like granola bars. Cereal clusters like these rely on the binding qualities of natural sweeteners to retain their forms. Add-Here 3200 closely mimics the stick, hold, texture and stability lost when traditional sweeteners are reduced or removed and replaced with artificial types. Granola cereal clusters made with Add-Here 3200 demonstrate how the texture and appeal of fully sugared cereal and similar products can be closely mimicked or even improved upon with gums and gum systems. This is important as so much of the pleasure of eating is derived from texture and not flavor alone.