In this issue:

• TIC Gums Introduces Guar Gum Replacements and Extenders
• Guar Gum in 2012: pricing, supply, and other options
• Chocolate Milk: A Childhood Favorite Grows Up
• TIC Gums' Community Involvement
• Getting to Know Jennifer Coleman
• Do You Know Ian Sklar?
• We Have a Winner--Sour Cream Stabilizer

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In this issue:

• Welcome to the Texture Revolution
• Providing Solutions, Not Just Products
• A Doubly Sweet Deal--Replace Gum Arabic with TicaPAN products
• Giving Animals a Home
• Do You Know Dan Grazaitis?
• Getting to Know Dave DiVirgilio
• A Smooth Operator--Ticaloid Heat N Smooth

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Dairyblend SC-ASC was the winner of the first-ever "Ingredients-Flavorings-Seasonings-Additives Innovation Award," presented by the International Dairy Foods Association (IDFA). The award announcement came at IDFA's annual International Dairy Food, held in Atlanta September, 2011.

Developed over the past year, Dairyblend SC-ASC creates fullbodied texture for sour cream. Natural emulsifiers are combined with traditional thickeners and gelling agents to produce high quality, stable sour cream products.

The next best thing to predicting the future is planning for it, and at TIC Gums, we understand the importance of knowing what to expect.

A case in point: the skyrocketing demand and rising prices for guar gum. Guar gum is widely used as a thickener and stabilizer in baked goods, beverages, and countless other applications.

Unusually high demand from the oil and gas industry created shortages for the food and beverage industry. Guar gum is used in drilling operations and in hydraulic fracturing of oilfields. There was a 200% spike in demand over the past year and prices have increased dramatically.