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College-bound students apply scientific principles to create a winning ice cream and marketing campaign

Students graduating from Ice Cream UniversityWhite Marsh, MD--Seventeen local high school students with interest in science, culinary and marketing participated in this year's Ice Cream University hosted by TIC Gums at the TIC Gums 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 Campfire Delight was the creation of Sarah Ermatinger, Bel Air High School; Shayla Graves, Bel Air High School; Rebecca Jones, Bel Air High School; Monica Richmond, Eastern Technical High School; and Kevin Vickery, Havre de Grace High School. "Our ice cream is a modern interpretation of a s'more. Since it is a classic treat, we think this is a good flavor for any demographic," said a team representative. Campfire Delight will be produced and sold in early May at Broom's Bloom Dairy store located in Harford County.


Sour cream dipTIC Gums will showcase its innovative Dairyblend products, at booth #1365 during the International Dairy Show in Chicago, Ill., November 3-6, 2013.

The Dairyblend line focuses on providing texture and stability solutions for the dairy industry, including yogurt, cultured creams, and organic products. Talk with our Gum Gurus® about Dairyblend SC-ASC, specially developed to manage texture and stability across the category of acid set and cultured dairy creams.


TIC Gums opens Brass Mill Operations CenterBELCAMP, MD. - TIC Gums celebrates the opening of the Brass Mill Operations Center, located at 1311 Brass Mill Road in Belcamp, Maryland, within walking distance of the company’s Richlynn Operations Center.

Company employees, local officials and industry colleagues attended the ribbon cutting ceremony on October 2, 2013. “TIC Gums is proud of our commitment to local growth and economic stability,” said Greg Andon, president. “We believe in supporting the U.S. markets by continuing to manufacture products domestically as we expand into international markets.”


Video-Cheese Sauce
In this latest episode of the popular internet series "Does This Have Gum In It?", Gum Guru® Maureen Akins talks about the benefits of using gums to replace or reduce fat content in cheese sauce without sacrificing key texture attributes. Also discussed is TIC Gums' alternative to fat in ravioli filling, Ticalose® CMC 15000. All of these were demonstrated earlier this year at the Restaurant Chefs Association (RCA) Annual Conference and Culinology Expo and now are available for those who were interested but unable to attend.

Better For You Foods

Consumers want to eat foods that are better for them, but prefer not to give up the satisfaction that comes with full fat in this and other, similar foods. Because of the fat content, milk and cream contribute "mouth coating" to both of the cheese sauces. Substituting any significant percentage of these with water alone would make them seem "thin" and "watery," clearing the palate quickly yielding a less satisfying experience. Combining the water with gums systems like these preserves the texture of cream and milk and reduces the amounts of these more costly ingredients needed. Consumers have the same positive eating experience and are not charged the higher price that would have been charged had gums not been substituted.


Tortilla wraps
May 10, 2013--Using only a few ounces of a hydrocolloid will help to put more tortillas on store shelves sooner and reduce waste. These facts were announced at the "Tortilla Industry Association" (TIA) 2013 Convention and Exposition at Caesars' Palace in Las Vegas, NV. May 10-11, 2013.

Tortillas are hot! According to "Euromonitor" the market for tortillas increased an average of 8.7% every year from 2007 through 2012, making tortillas the fastest growing packaged industrial bread product in the United States. Producing more, high quality tortillas quicker than before is but one of the challenges the industry must manage. Hydrocolloids can have an immediate, positive impact.