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Gellan gum, used either alone or as part of a complete beverage stabilizer system, is an attractive option for beverage developers seeking to appeal to consumers who are interested in indulgent but still clean-label foods. While the definition of clean label varies widely, gellan can be considered to be all-natural*, organic compliant and non-GMO*.

Functional Properties of Gellan Gum

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Whether you call it clean label, clear label, or transparency, consumers are scrutinizing food labels like never before. In our newest video, two of our Gum Gurus® explain how the movement is changing the food industry.

Transcript

The Clean Label movement is a response from the food industry, from consumer demand to understand better the ingredients that are actually in their food.

Clean Label also is a very broad area. It covers a lot of different topics including things like safe ingredients and non-GMO ingredients. A lot of people want to look at natural ingredients and also shorter label decs. A lot of people don't feel you really need that many ingredients to make a product because they don't use that many ingredients at home, so they're really interested in knowing why you're putting that many ingredients in and if possible can you shorten it up to make it seem more what they would tend to make at home.

And what we found is it really depends on what part of the world you're going to use and feel comfortable with those ingredients. So if your grandmother came from Africa, she's going to have Gum Acacia at her ready. So it's really a matter of perspective what you actually consider to actually be something that's very easily recognizable.

Clear label is an expansion of the clean label movement in that they would like there to be more transparency in where the ingredients actually come from, what their origin is so people have an even further understanding of what they're eating.

For us we want to make sure everyone feels comfortable about understanding where those hydrocolloids came from and what the exact purpose if for them. So in order to make it easier for the consumers to understand this we've set aside some time to create some videos based on the raw material information. So we have a whole section called The Basics of Food Gums which describes exactly the origin and the processing so that consumers can feel comfortable when they see Guar on the label or when they see Gum Arabic on the label.

And this response really brings a big challenge to the food formulator and as a hydrocolloid scientist it makes it very difficult. Our ingredients are highly functional, usually micro-ingredients so there's not a lot of people that really understand why they are in the products. So part of it when you're formulating a food and you have to take out a modified ingredient and replace it with more clean ingredients, you usually have to look at that functionality and start looking at what you have to replace whether it's thickening, emulsification, stabilization, and usually the best way to do that is a combination of ingredients and try to look more clean label. So what we did is we went ahead and put together a chart of clean label hydrocolloids for our customers to use and meet the needs of their consumers.

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clean label video 600 lo

 

Resources

Article:

Slideshow: TIC Gums Offers Clean Label Formulation Assistance

Download: Quick Selection Guide to Stabilizers for Organic Foods

 

Download Gelatin-free, Pectin-free Gummies Paper

Pectin is the one food gum consumers recognize on product labels and may even keep in their pantry for canning jams and jellies. Commonly used as a gelling agent, stabilizer and thickener, the use of pectin more recently expanded into other applications including juice beverages, where it enhances mouthfeel, and acidified dairy applications, where it provides protein stabilization.

Pectin Replacement

Sources of Citrus Pectin

Commercial pectin is most commonly manufactured from the peels of apples or citrus fruits like lemons, limes and oranges. Like any agricultural product, the supply of pectin has fluctuated at times when weather damaged or otherwise limited crop yields; this happened most recently with the 2014 crop when citrus greening devastated the lime industry in Mexico and a freeze in Argentina damaged the lemon trees.

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TIC Times newsletter December 2015The TIC Times is your source for the latest news on food texture and stability.

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"What's food science?"

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It's a career that we may hear little about outside of the food industry but it's one that is vital to feeding and nourishing the world's population. For the last four years, TIC Gums has been on a mission to introduce the field to teachers and college-bound students from Harford County Public Schools. By hosting teacher in-service training at our Texture Innovation Center in White Marsh, MD and training students during the annual Ice Cream University course, we are spreading the word that food science attracts students with backgrounds in science, technology, engineering, and mathematics (STEM) or culinary arts.

Again this year, teachers from Harford County Public Schools got hands-on experience with food science and learned more about our Ice Cream University course so that they could take that knowledge back to their classrooms.

Registration is now open for the 2016 class of Ice Cream University.

Resource

Video: TIC Gums & Cornell bring food science workshop to teachers

HCPS teachers learn about food science