Gums can provide more dietary fiber than oat or wheat bran, while also improving the texture, look, and ‘feel’ of our favorite foods

WHITE MARSH, MD – September 1, 2010 – The texture, the look, and the ‘feel’ of the foods we love benefit from the use of gums, but these gums also give food an added health bonus -- fiber.

 Gums add soluble dietary fiber to a range of foods and beverages and most gums are 80% soluble dietary fiber, providing more soluble fiber than oats, wheat bran, and other better-known fiber sources.

 “Fiber is the hidden health benefit of gums,” says Dr. Mar Nieto, senior principal scientist at TIC Gums, the industry leader in advanced hydrocolloids and gum systems.

Readers’ Choice Awards from Food Processing Magazine Awards TIC Gums

WHITE MARSH, MD – February 19, 2010 – TIC Gums is pleased to announce that it has received a Gold Supplier Award in the latest Readers' Choice Awards from Food Processing magazine. TIC Gums was named Gold Supplier for the Gums category.

Since 2004, Food Processing has conducted the Readers’ Choice Awards as an "unaided survey" sent to over 25,000 readers asking if they could only choose one supplier, what supplier they would prefer in a number of different product categories. The recipients of the online survey represent all food and beverage categories, all size companies and titles.

This is the sixth consecutive year TIC Gums has been given a Gold Supplier award in the Gums category.    

New Saladizer^® developed for dairy-based dressings

WHITE MARSH, MD -- October 26, 2009 -- As anyone who has poured a runny dairy-based dressing can attest, not all creamy salad dressings live up to the label. For that reason TIC Gums is helping put the “creamy” in creamy salad dressings.

WHITE MARSH, MD – September 30, 2009 – TIC Gums recently launched two new products, Ticaloid^® Lite HF and Ticaloid^® Icing Max AG, especially formatted for cake applications. Whether bakeries or manufacturers are making a classic variety like yellow cake with white frosting or a healthy variety like a high-fiber lavender cupcake that TIC Gums served at the IFT Food Expo in June in Anaheim, the new gum systems are designed to work in cupcake batters and icings.

Guar Gum Demand

The increased demand for guar gum stems from the energy industry’s use of it for horizontal drilling and well fracturing or “fracking”. As overall demand for guar gum rose from 250,000 metric tons per year to 480,000 metric tons per year (350,000 metric tons for the energy industry alone) over the past 24 months, food manufacturers and developers are interested in finding substitutes for what was once a relatively inexpensive and readily available hydrocolloid. It was this need that was the catalyst for this and other similar inventions from TIC Gums.