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Chocolate Milk Formulation Download

While much of the growth in the dairy category is attributed to yogurt, demand for flavored dairy beverages has steadily increased over the past three years*. Chocolate milk is a popular dairy beverage that can be found on most store shelves and children’s menus at restaurants. Generally thought of as a drink for children, few manufacturers have capitalized on the market potential for premium chocolate milk.

Small Formulation Changes Yield A Big Difference

With slight changes in formulation (cocoa, stabilizers, sweeteners) chocolate milks can be produced to appeal to a very different target consumer. A more decadent flavor and texture can be added to appeal to adults, for example. Traditionally, chocolate milk has always required stabilizers to suspend the cocoa particles in the beverage, with carrageenan the stabilizer of choice. Many familiar brands of chocolate milk use this gum to keep the cocoa and other solids suspended.

Tools for Describing Texture

Using the Texture Revolution® Lexicon, the Gum Gurus® have developed Dairyblend MB-C2, which slightly increases the heaviness and mouth coating of the chocolate milk. These small changes enhance the drinking experience and the delivery of sweetness and chocolate flavor without changing the suspension of cocoa and other solids. A small change to the stabilizer system allows for the creation of a decadent chocolate milk without any change to manufacturing processes.


*Euromonitor. (2013, July), Market Sizes. Retrieved from

June 8, 2011 (White Marsh, MD.) -- Officials from TIC Gums are investing in the future of food science and tomorrow’s food scientists with a gift to Cornell University’s College of Agriculture and Life Sciences. Made during the annual “Cornell Institute of Food Science Award Ceremony” May 9,EAH_KBoor_cornell2011, the contribution is being recognized with the naming of a classroom in the renovated Stocking Hall. To be known as the “TIC Gums” classroom, the gift was made in the name of Timothy Andon (Cornell ’06), Business Development Specialist at TIC Gums, by Libby Haven, Vice President of Operations for TIC Gums, and Steve Andon, Director of TIC Gums. Steve Andon also sits on the Cornell Institute of Food Science Advisory Council. TIC Gums was motivated to make this donation to help ensure the continued success of Cornell’s world-renowned food science program. TIC Gums was the first to make a significant contribution to the Stocking Hall renovation.



White Marsh, MD  – Over one dozen TIC Gums employees and their spouses, children, and friends braved a cold, rainy April Saturday to volunteer at the Luna’s House Animal Care and Education Center (ACEC) in Edgewood, MD. TIC Gums volunteers provided an intense general clean-up of the 14,900 ft2  facility, which previously served as a car dealership before its foreclosure and abandonment in 2006. Located on three acres of land, the renovated building will be an oasis of high quality, compassionate care for various species of companion animals including dogs, cats, rabbits, guinea pigs, chinchillas, ferrets, reptiles, and birds.