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Grand Opening of TIC Gums China
Wednesday, 17 December 2014 14:00

Gregory Andon, TIC Gums PresidentRead the rest of this issue of the TIC Times

As I reflect on the opening of TIC Gums China, my thoughts turn to the three generations of TIC Gums' owners who came before me and how different their experiences were from my own. Our role has been to take an already very good company, an established company, and make it even better – incremental improvement. And while we like to say we live the entrepreneurial spirit, we are not entrepreneurs in the sense that we had to create something from nothing. Entrepreneurs dare to take a risk for something they believe in. Something they believe will be successful even though there is no tangible evidence to prove it will be. Just the vision of a future state that inspires progress forward.

 
Community Service: Adopt-a-Family
Wednesday, 17 December 2014 10:59

The TIC Gums family joined together to help area families in need of holiday cheer this season. This year’s annual Adopt-a-Family program sponsored two families through the House of Ruth Maryland. The House of Ruth is one of the nation’s leading intimate partner violence centers, helping thousands of battered women and their children find the safety and security they need.

Jaclyn Jourdan 

 

 

Donna Klockeman
"Every year I am truly overwhelmed by the generosity of my fellow TIC Gums team members by what they do to help families in need during the holiday season.” “I actively work throughout the year to share with those who are in need and it brings me great joy to be a part of this program each holiday season.”

 

 

 
Video: Benefits of Hydrocolloids-Food R&D Roundtable Part V
Tuesday, 16 December 2014 00:00

Benefits of Hydrocolloids
Food R&D Roundtable Video, Part V

Transcript

Matt Patrick: If you take a look at TIC's website and wander around and find the company's vision and mission, there's a statement that mentions our focus on food product stabilization and texture. So what is texture? What does texture mean to TIC? What are we doing there? Dan?

Dan Grazaitis: Yeah, I mean, texture, how I look at it is every single product we have provides texture. It doesn't matter what you put in, if it's water, sugar, fats, proteins, gums, everything is going to provide some texture and they're actually all unique. Every single product, every ingredient you add provides a unique texture. So what we're trying to do is really look at what do our products provide to a customer, how can we make the customer's product better or maybe differentiate it from the marketplace. But how can we control and manipulate that text using our ingredients? So we're really driving the kind of profile of each gum, what texture it provides, and how we can incorporate that to differentiate products, change texture. And it really becomes important especially if you were to replace ingredients like fats or sugars or other ingredients. You want to make sure you're hitting that texture the customer desires. You want to make sure it's exactly what they're expecting. Kind of like what we were talking about before, sometimes you take ingredients out, yeah, we can put a new ingredient in but you may not get the same standard. With texture, we want to make sure if we take an ingredient out and put a new one in we are hitting that texture, it is delivering what the customer wants. It's very difficult and we're spending a lot of time on it but we'll get there.

Matt Patrick: Okay. Alright. Great. Sometimes when I'm outside of work and I'm talking to folks and I tell them what I do for a living and the materials I work with, I often get the question oh gums, gums, are those good for you or are those bad for you. So I'm going to ask you guys. Are gums good for you or are gums bad for you?

 
Video: Food Industry Developments-Food R&D Roundtable Part VI
Tuesday, 16 December 2014 00:00

New Industry Developments
Food R&D Roundtable Video, Part VI

Transcript

Matt Patrick: Okay. Well, to wrap up now, I think what I'd like to do is just go around and have each person on the panel tell me about something that's going on in your area in the hydrocolloid industry that's kind of got you pumped up right now, it's got your focus, it's got your attention, that you're excited about. You don't have to take along doing it. Let's walk through that. So, Blair, anything going on in the regulatory area that's kind of got you all fired up?

Blair Brown: One of the big things people are looking into right now is ethical responsibility and social responsibility. So we're seeing a lot of questions on the regulatory side about your supply chain and your kind of employee practices and where your raw materials are coming from and fair trade and labor standards. So we're seeing a lot of the questions about that so that'll be very interesting to see how that plays out especially as we're talking about where all of our raw materials are sourced from. We have very good relationships with our suppliers and we have people kind of on the ground in a lot of those more remote parts of the world where we get products from. So it'll be very interesting to see how that plays out within the rest of the industry, but that's a big topic right now.

Matt Patrick: Okay. Great. Mat, how about in the world of procurement?

Mat O'Connor: The one I can think of is really food safety modernization. It's an FDA regulation that's coming down and it's requiring food manufacturers who import into the US to meet certain minimum standards for food safety. But I am seeing a big focus in the industry of folks cleaning up their factories to make sure what they deliver is safe for consumption.

 
Video: Clean Labeling-Food R&D Roundtable Part I
Friday, 12 December 2014 15:38

Clean Labeling-Food R&D Roundtable Video, Part I

In the newly-launched R&D Roundtable video series, employees from various departments discuss the latest trends for texture and stability solutions within the food and beverage industries. The first episode of the series highlights industry regulations and challenges surrounding clean-label.

Transcript

Matt Patrick: Welcome everyone. Thanks for joining us for TIC Gum Hydrocolloid Roundtable. To start off with, I'd like to introduce all of you to our audience. We have Dan Grazaitis, Karen Constanza and Steve Baker. All three are scientists in TIC's R&D Department. We've got Mike Flemmens who heads up the research group, Matt O'Connor that heads up the procurement group and Blair Brown that heads up the regulatory team. What we're going to do today is chat through just a few broad concepts that are showing up in the marketplace and really interested in hearing your candid comments based on your experience on any and all of these subjects. The first topic is a trend that has been around for a little while, it's still getting a lot of traction, and it really seems to have a lot of staying power and that's this idea of clean label. So we're going to spend the next few minutes talking about what clean label is and what your experiences are in the marketplace with clean label. Dan, I think I'll start off with you. What's going on in the world of clean label right now?

Dan Grazaitis: Clean label is little been interesting compared to some of the other trends like GMOs and gluten frees. It doesn't really have any regulations around it so there are really no guidelines. It's kind of more consumer perception on what they feel is clean label. Every consumer is a little bit different so you kind of don't actually know what they want until you get it out there.

Matt Patrick: So do you find different customers coming to TIC Gums with different interpretations of clean label and different needs around clean label?

Dan Grazaitis: Definitely. Some people look at clean label as minimal ingredients; we only want five ingredients on a label, nothing more, nothing less. They kind of have it marked out that's their market they're going for. And other people just want recognizable ingredients. I want my customers to know what you're putting in a product and what it does, nothing extra. Yeah, every customer is going to have a little bit different feel and a little different approach on how they'd take clean label.

 
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