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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.


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.


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.


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.


WHITE MARSH, Md., (September 25, 2015) – TIC Gums now has a complete line of stabilizer systems for clean-label applications. Available for a range of applications, these new stabilizer systems are formulated to provide texture, stability and enhanced mouthfeel while adhering to label restrictions.

Clean Label: The Trend is Now Mainstream

The clean label trend continues to penetrate all categories within the food and beverage industry. Although clean label does not have a specific definition, end consumers are showing increased interest in the sources and purposes of the ingredients on their food labels At the same time, they are seeking foods that they perceive to be more healthful with boosted levels of ingredients like protein, vitamins and minerals. For formulators, delivering a shelf stable, fortified product that maintains the desired textural attributes becomes even more complex.

Resources from TIC Gums

In addition to a complete portfolio of clean label stabilizer options for a full range of applications and the experienced knowledge of our Gum Gurus®, TIC Gums also has compiled and released a clean label chart of some industry standards concerning clean label acceptability and where individual hydrocolloids fall. These findings were presented by TIC Gums' senior food scientist, Dan Grazaitis, during the 2015 IFT symposium entitled: Formulating for Clean Label Products: Regulatory, Market Drivers and Ingredient Selection Options for the Product Developer. Download the chart

Clean Label Formulations

Rather than seeing the ambiguity around clean labeling and ingredient transparency as a problem in need of a solution, TIC Gums embraces it as a catalyst driving some of the newest product developments. As customers request stabilizers to meet specific labeling requirements, we work with them to design texture and stability solutions that meet both key functionality needs as well as their labeling requirements.

High-Protein Beverages

Ticaloid® Pro 571 SET is new technology for those seeking to remove carrageenan from their label to meet consumer demands. This innovative blend targets stabilization in high-protein beverages without increasing viscosity and the usage level allows for cost-in-use savings. For developers seeking a non-GMO or organic compliant option for their formulation, Ticaloid Pro 148 OG suspends high-protein systems, enhances mouth coating and creates a more indulgent beverage. Download formulations for a cinnamon oat beverage using either of these systems

Gelatin-Free Gummies

Texture is the key attribute of gummy candy as it has high cohesiveness and springiness values that manifest as extremely elastic and almost rubbery when chewed. Traditionally, these texture characteristics are created using gelatin, however, some consumers are prohibited from consuming gelatin due to dietary restrictions or personal preferences. The newly released Ticagel® GC line mimics the textural attributes associated with gelatin which makes it suitable for formulating gummy candies or nutritional delivery systems like gummy vitamins without gelatin. Visit us at booth #3558 at this year's Supply Side West in Las Vegas to sample gummy bears formulated with Ticagel GC-581 B and Ticagel GC-564 S and learn more about these innovative new systems. Download the white paper

Let us help you meet your clean label needs

Our Gum Gurus are always available to talk with you about your specific projects including any special label requirements. Chat with them at or call our technical service hotline at (800) 899-3953.