Gum Guru Blog

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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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.

raw data launches milk containing beverages

 

launches milk containing beverages

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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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In this latest episode of the Basics of Food Gums video series, we look at food and beverage emulsions.

 

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:

Overcoming Challenges Associated with Formulating Gelatin-free Gummy Vitamins

New Video: Agglomeration

Status of Gum Acacia as a Source of Dietary Fiber

Interns Reflect on Their Experiences

Need Organic Texture & Stability Solutions?

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