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Hydrocolloid solutions for Dairy Alternative Beverages, Gummy Applications and Ice Cream Formulations will be spotlighted

WHITE MARSH, Md. – TIC Gums will debut new clean label texture and stability solutions for use in dairy alternative beverages, gummy applications and ice cream formulations at booth #3426 during the 2016 Institute of Food Technologists Annual Meeting & Food Expo in Chicago, July 17-19. Visit our virtual IFT booth

In response to the latest clean label trends, TIC Gums now provides advanced clean label texture and stabilization options for food and beverage manufacturers looking to meet specific labeling requirements such as all-natural, organic compliant and non-GMO. TIC Gums’ team of experts, known as our Gum Gurus® will be handing out food and beverage samples at the booth to demonstrate the versatility of these clean label hydrocolloids.

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College-bound students create a winning ice cream and marketing campaign

Ice Cream University was featured on WBAL-TV! Watch the clip

WHITE MARSH, MD. (May 4, 2016) -- Eleven local high school students from Harford County Public Schools participated in this year’s Ice Cream University hosted by TIC Gums at the Texture Innovation Center in White Marsh, MD. The program is based on Cornell University’s Food Science 101 course which is required for incoming freshman of the College of Food Science. TIC Gums sponsored each student’s $500 program fee and provided home ice cream makers upon program completion.

The winning ice cream named Movie Night was the creation of Afsa Simpson, Science and Mathematics Academy at Aberdeen High School; Ianna Pirozzi, The John Carroll School; and Jillian Hensley, Sollers Point Technical High School. “Ice Cream University has been such a wonderful experience. We’ve broadened our horizons and gained a wonderful amount of knowledge of food science. We are all very grateful to have been part of this program,” said a team representative. Movie Night was created with a sweet popcorn flavor, covered in almond pieces and caramel covered pretzels.

Ice Cream University

Tim Andon, Ice Cream University Program Director and Cornell alumnus, led the five week course. “This is a great opportunity for college-bound students with an interest in science and marketing to learn about food science and gain hands-on experience in the food and beverage industry. Students apply food science principles to their unique ice cream formulations and innovative marketing campaigns,” said Andon.

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WHITE MARSH, Md., (February 15, 2016) – TIC Gums now provides advanced clean label texture and stabilization options for food and beverage manufacturers looking to meet specific labeling requirements.

These clean label hydrocolloids meet multiple requirements such as all-natural, organic compliant and non-GMO. Derived from natural sources, these gums address the demand for more transparency in where the ingredients originate and how they are produced.

TIC Gums has also developed innovative, high performance blends as an expansion of its single ingredient stabilizers. For manufacturers seeking to formulate applications which adhere to clean label restrictions, these blends target texture, improve stability and provide cost-in-use savings.

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gellan gum almond milk stabilizerWHITE MARSH, Md., (February 3, 2016) – TIC Gums has added gellan gum to their broad portfolio of hydrocolloids available for the food and beverage industry.

In response to the latest clean label market trends, TIC Gums’ Gum Gurus® have developed innovative blends using the newest gellan technologies. Some of the most recent products developed for ready-to-drink (RTD) beverage applications target texture, improve stability and provide cost-in-use savings while adhering to label restrictions.

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beverage emulsion stabilizerWHITE MARSH, Md., (December 22, 2015) – TIC Gums has released the latest generation of TICAmulsion® technology for high oil load emulsions, TICAmulsion 3020, developed to increase product stability, production efficiencies and total cost-in-use savings.

The newly introduced TICAmulsion 3020 uses patented technology to improve upon the emulsifying capabilities of traditionally processed gum acacia. For use in flavor emulsions and beverage concentrates with higher oil load levels, this OS-modified gum acacia provides a robust stabilizer less affected by processing and ingredient variances. In addition to a higher emulsification capacity, TICAmulsion 3020 provides cost-in-use savings by lowering manufacturing, shipping and warehousing costs per pound.

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