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Food Gums Video SeriesWHITE MARSH, Md., (February 23, 2015) – TIC Gums released an industry-first The Basics of Food Gums video series to help food and beverage manufacturers explain to their customers what gums are, where they come from and why they are used. The videos also support the clear label trend for transparency about what is in consumers' food and where ingredients are sourced.

"Gums have been part of the human diet for thousands of years but consumers tend to be unfamiliar with their names and don't really know what they are, where they come from or the purpose they serve in their food. What little information that is available online can be confusing or misleading," explained Greg Andon, president of TIC Gums.

These videos close the gap between the perception and reality of food gums. View the first two episodes of The Basics of Food Gums series available at

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Glazed coffee rollWHITE MARSH, Md., (February 2, 2015) –TIC Gums has introduced a new stabilizer system for icing and glaze applications. Ticaloid DG 671® is designed to perform similarly to agar at a lower usage level, providing cost-in-use savings and an answer to a shifting agar market.

Agar is often the preferred stabilizer for icings and glazes as it controls water migration, aids in icing retention and creates a finished product that is easy to apply. Due to market fluctuations and limited availability the cost of agar has increased, causing developers to search for alternatives.



WHITE MARSH, Md., (January 05, 2014) –TIC Gums is excited to announce an extended portfolio of texture and stabilization solutions for instant beverages.

Ticaloid® Ultrasmooth, a cold water soluble hydrocolloid system which effectively decreases astringency and the perception of particulates in instant beverages, has been a valuable tool for product formulators. Due to the success of Ticaloid® Ultrasmooth, TIC Gums has expanded its portfolio of texture and stability solutions for instant protein beverages to include non-GMO and organic options.

Fortified instant beverages continue to grow in popularity due to ease-of-use and perceived nutritional benefits. As this market grows, the consumer base has also expanded to include those that expect an enhanced sensory experience.

Utilizing the Texture Revolution® Lexicon, TIC Gums has formulated non-GMO and organic options to improve the texture of fortified instant beverages that require substantial mouth coating and a reduction in the awareness of particulates. The new products include:

Formulation requires careful consideration of ingredient selection and usage levels. Product developers are encouraged to engage with TIC Gums' in-house food scientists, known as Gum Gurus®, to identify and determine the best solution to fit their specific texture and stabilization challenges and label declaration requirements. 


Stabilizer Recommendations for Instant Protein Beverages

Video: Solving Texture Issues in Instant Protein Beverages

Download: Clean Label Hydrocolloids Chart

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

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.