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Lower costs without sacrifice of quality are both possible with food gums as demonstrated at the RCA 2013 by TIC Gums.

"Better outcomes result from a better vocabulary.'

White Marsh, MD.

plate-ravioli2Leveraging the power of a more precise lexicon of descriptive terms and a methodology for planning food texture, TIC Gums will show how manufacturers can lower their costs on expensive ingredients (in this case cream and milk in cheese sauces) without sacrificing taste at the "Research Chefs Association Annual Conference and Culinology Expo." The conference and expo will occur at the Charlotte Convention Center in Charlotte, North Carolina.


Video: Reduced Sugar BeveragesWhite Marsh, MD – It's January and resolutions for cutting calories to lose weight are as common as snowflakes in Michigan. So the January, 2013 edition of "Does This Have Gum In It?" is as topical as it is informative. This and any of the programs can be seen on the TIC Gums web site or the Gum Guru® YouTube channel.

There are lots of well-known reasons why people in the U.S. and western societies in general, weigh more than is ideal. And plenty of people try to reduce their calorie intake by lowering the amount of sugar in their diets.


Bagels-Cream-Cheese_400Bakers, snack makers and other food manufacturers looking for substitutes for sugar and “egg-wash” will be in a better position to do so with Add-Here™ CSA from TIC Gums. Add-Here CSA is a proprietary blend of gums developed to stick spices, salt, seeds, and other topicals onto a variety of products. Add-Here CSA has low viscosity in solution, so it can be easily sprayed onto bagels, pretzels, crackers, and other applications where sticking spices or other topicals are preferred.

The company made this announcement at the SupplySide West 2012 trade event which occurs November 7 and 8, 2012 in Las Vegas, NV at the Venetian and Sands Expo Hall. The new Add-Here CSA line of products from TIC Gums allows for an allergen-free adhesion of food ingredients. 


granola-clusterTIC Gums will demonstrate how its Add-Here 3200 hydrocolloid system reduces the need for sugar, honey, or high fructose corn syrup (HFCS) for binding and film forming, stability and cling for granola and other cereal “clusters” at the SupplySide West 2012 exhibition. SupplySide West 2012 occurs November 7 and 8, 2012 in Las Vegas, NV. at the Venetian and Sands Expo Hall.

Granola cereal clusters made with Add-Here 3200 demonstrate how the texture and appeal of fully sugared cereal can be closely mimicked or even improved upon with gums and gum systems. This is important as so much of the pleasure of eating is derived from texture and not flavor alone.


This episode of the popular “Does this have gum in it?” series, explains the benefits of using gums to replace or reduce sugar in bakery glazes and syrups.

TIC Gums' latest video addition to the series “Does This Have Gum In It?” examines glazes and syrups traditionally sweetened with sugar.

While consumers say they are interested in reducing the amount of sugar in their diets, most are not willing to sacrifice their enjoyment of foods and beverages. Sugar obviously contributes a sweet flavor but less obvious yet key to enjoyment are the contributions sugar makes to the textural characteristics of the food, especially in bakery applications like syrups and glazes.