Gum Guru Blog

Guar Gum subject to new food safety rules

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Guar gum is a label-friendly ingredient derived from the guar plant (Cyamopsis tetragonoloba) almost exclusively grown in India and Pakistan. Food developers use this highly versatile hydrocolloid to build viscosity and control water migration in a wide range of finished goods including ice cream, instant beverages, sauces, baked goods, fruit preparations and syrups.

The recent implementation of the Food Safety Modernization Act (FSMA) aims to ensure the U.S. food supply, including imported food and ingredients, is safe. Focus has shifted from responsive measures concerning contamination risks to implementing enhanced preventative measures. This heightened responsibility has been placed with all food manufacturers and importers.

Although there are many items to consider in FSMA regulations, GuarNT® USA can help alleviate concerns around two key elements pertaining to guar:

  • Foreign Supplier Verification Program (FSVP) which includes verification activities like on-site audits and review of supplier records
  • Preventive Controls for Human Food which includes a written Food Safety Plan and Supply Chain Program as well as updated Current Good Manufacturing Practices (CGMPs)

GuarNT® USA eliminates the need for costly international audit trips and introduces a validated microbiological kill step early in the supply chain to ensure preventive controls.

Benefits of GuarNT USA from TIC Gums

  • Manufactured and warehoused in the USA in a
    Safe Quality Foods (SQF) level 3 facility
  • US production eliminates need to audit foreign suppliers
  • Manufactured using a validated microbiological kill step that ensures preventive control is in place
  • Shorter lead times and less inventory required
  • Products available:

To talk with a Gum Guru about your specific food texture and stability needs, call our technical support hotline +1-800-899-3953 / +1-410-273-7300 or chat live online.

In this latest episode of the Basics of Food Gums video series, we look at the benefits of solving texture and stability challenges using blends of multiple gums rather than single ingredients.

 

Videos in the Basics of Food Gums Series

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TIC Times newsletterThe TIC Times is your source for the latest news on food texture and stability.

In this issue:

New Clean Label Stabilizer Options for RTD Dairy Protein Beverages

Troubleshooting Yogurt: Formulating for "Indulgent" Texture

New Video: Food & Beverage Emulsions

New White Papers in our Resource Center

Ingredion Acquires TIC Gums

 

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protein age gelation

Consumer demand continues to spur growth in the dairy beverage category. From variations in storage methods to the addition of label claims to avoidance of certain ingredients, the options are nearly endless.

In the early part of the decade, new product launches of milk-containing drinks more than doubled with introductions of shelf-stable and refrigerated varieties tracking closely. However, since 2014, ambient/shelf stable beverage formats have outpaced refrigerated formats in both actual product launches, and when indexed to compare relative growth.

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Yogurt’s increased popularity and the expansion of the types of products in the category has also increased the number of yogurt-related inquiries to our Gum Gurus®. Common questions about yogurt formulations include those related to balancing the textural changes that come with the use of organic ingredients, plant-based milks, or alternative manufacturing processes.

The growing trend towards “indulgent” yogurt texture

In yogurts, the growth of products with indulgent claims has outpaced the dairy category as a whole from 2012 to 2015. This category also includes organic yogurts, with almost 20% of products launched each year featuring this claim.1 indulgent yogurt product launches

1Taste & Indulgence in Dairy: Indulgent Innovation for differentiation. Innova Market Insights, July 2016.

Describing "indulgent"

But what exactly makes a yogurt “indulgent”?

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