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TIC Gums Announces New Manufacturing Facility in China
Wednesday, 19 November 2014 15:08

WHITE MARSH, Md., (November 18, 2014)–TIC Gums announced today the opening of a new manufacturing facility in Guangzhou, China, allowing the company to meet the growing global demand for texture and stability solutions within the food and beverage industry. The new facility significantly expands the company’s production capabilities to fulfill orders for the Asia Pacific market.

“Manufacturing in China allows us to meet our expectations of high service levels to our customers there and in the surrounding region. Customers will enjoy shorter lead times and overall faster responsiveness which are very important to our customer experience,” said Greg Andon, TIC Gums’ President. “TIC Gums’ Guangzhou location is ideal for servicing both China as well as the rest of Asia.”

Guangzhou is ranked among the largest cities in China with more than 12.7 million inhabitants and is one of China’s leading commercial and manufacturing regions. The new facility reflects TIC Gums’ strict quality and safety standards and utilizes the same manufacturing principles as its North American operations.

This facility will serve as the Asia Pacific regional headquarters; TIC Gums will remain based out of Maryland, USA.

TIC Gums Opens Manufacturing in China

TIC Gums China

TIC Gums China

TIC Gums to Showcase Gluten-Free Texture and Stabilization Solutions at the 2014 AACC International Annual Meeting
Monday, 06 October 2014 12:54

WHITE MARSH, Md., (October 3, 2014) – TIC Gums will highlight innovative hydrocolloid solutions for gluten-free bakery applications during the 2014 AACC (American Association of Cereal Chemists) International Annual Meeting in Providence, Rhode Island, October 5-8.

The gluten-free line focuses on providing texture and stability solutions for the bakery and snack food industry, including sweet goods and bread. Dr. Mar Nieto, Sr. Principal Food Scientist at TIC Gums, will present a study on the replacement of wheat flour and gluten in gluten-free bread using the traditional bread dough process.

TIC Gums Unveils Texture and Stabilization Solutions for Fortified, Ready-to-Drink Beverages at SupplySide West 2014
Monday, 06 October 2014 11:02

Organic, non-GMO and gluten-free also to be spotlighted

WHITE MARSH, Md., (October 3, 2014) – TIC Gums will debut the Ticaloid® Pro series for fortified ready-to-drink (RTD) beverage applications at booth #18118 during the 2014 SupplySide West Global Expo and Conference in Las Vegas, October 6-10. 

The Ticaloid® Pro series utilizes hydrocolloid systems designed for ultra-high temperature (UHT) processed, ready-to-drink (RTD) protein beverages. These new solutions target texture and stability challenges within the beverage and nutraceutical industries. 

Two Ticaloid® Pro products, Ticaloid® Pro 410 and Ticaloid® Pro 432, address RTD beverage development challenges including protein stabilization and texture modification.  Both innovative products will be demonstrated in chocolate protein beverage samples available at the TIC Gums booth.

RTD protein beverages

TIC Gums Showcases Texture and Stabilization Solutions at 2014 Food Technology Summit & Expo
Monday, 06 October 2014 10:41

Ready-to-Drink Beverages and Agglomerated Xanthan Production Efficiencies to be Highlighted

WHITE MARSH, Md., (September 29, 2014) – TIC Gums will present the new Ticaloid® Pro series for ready-to-drink (RTD) fortified beverages and discuss the production efficiencies of FASTir® Xanthan EC, at booth #1031 during the 2014 Food Technology Summit & Expo in Centro Banamex, Mexico, October 1-2.

The Ticaloid® Pro series utilizes hydrocolloid systems designed for ultra-high temperature (UHT) processed, RTD protein beverages. These new solutions target texture and stability challenges within the beverage and nutraceutical industries.

Designed to suspend fortifying ingredients in lower dairy-based protein systems, Ticaloid® Pro 410 increases the viscosity and heaviness of the end-product, creating a more indulgent drink versus one commonly described as watery or gritty.

TIC Gums Presents at 2014 Cake Symposium
Monday, 25 August 2014 10:02

Utilizing Gums in Cake Systems to be presented by Steven Baker, Food Scientist

Steven Baker of TIC Gums to speak at Cake SymposiumWHITE MARSH, Md., (August 25, 2014) – Steven Baker, food scientist at TIC Gums, will discuss the utilization of gums in cake applications during the second international Cake Symposium in Boston, August 25-26.

"Hydrocolloids are highly functional ingredients in cake systems. Gums influence and improve batter characteristics which affect final texture and appearance. This presentation will provide information on the most commonly used gums and their purpose in commercial cake systems. The correct gum selection, utilization and method of incorporation will be communicated through a discussion of their unique properties and examples of functionality," said Baker.

Although cake is a global product, ingredient functionality, chemical synergies and physical processes used during manufacturing are still being analyzed. Ingredients with unlimited potential combinations and production methods result in a wide array of cake variations. This year's symposium, hosted by the University of Leuven and the University of Massachusetts Amherst, encourages food scientists, technologists and researchers to gather and share recent progress and insights in the broad realm of cakes.

Baker's presentation, Utilizing Gums in Cake Systems, will take place at the Sheraton Boston Hotel, August 26 at 11:30 a.m.

Click here for more information on gums and stabilizers commonly used in baked goods.