Press Coverage

From GoCleanLabel (12/14/16):

What is Carrageenan?

“While carrageenan contributes suspension, mouthfeel enhancement and viscosity building characteristics, some customers are seeking carrageenan alternatives for their formulations”, TIC Gums, an industrial company with an expertise in gums and hydrocolloids.

According to TIC Gums, “Formulating and reformulating various applications without carrageenan can create a challenge for manufacturers looking to achieve these same properties consumers expect. Carrageenan is responsible for a distinct set of textural attributes including mouth coating and viscosity for which there is no simple 1:1 replacement.”

TIC Gums is confident that with smart science and synergistic gum blends, there are “near” replacements for carrageenan. The team explains that, “With the help of trained professionals, basic functional and textural characteristics can be pinpointed then built back with an acceptable clean label blend of hydrocolloids. With the correct blend and appropriate usage levels, individual gum properties can be combined to produce a similar effect to that of carrageenan.”

From The World of Food Ingredients (12/12/16):

The Supplier View: 2017 Food Trends

“There are several trends that will continue through 2017 including clean label and the overall sensory experience. With the shift to clean label, formulators are removing ingredients which can also impact important textural attributes in their applications. Many find themselves unable to clearly define these textural changes and are challenged to understand the complete functionality of the ingredients they are replacing. When considering the textural needs of the consumer, manufacturers must look towards new technologies to balance clean label demands with their own formulation objectives. TIC Gums has developed a lexicon of terms called the Food Texture Terminology, as a way to standardize texture descriptions. This enables us to work closely with formulators, streamline the process and formulate accordingly. To help manufacturers navigate through the available clean label hydrocolloids, TIC Gums has developed a clean label chart to explain their source and status such as organic compliant, non-GMO and retailer-approved. Additionally, TIC Gums has also established an internal definition of ‘natural.’ However, we are finding that the term is often replaced with more specific terms such as ‘GMO-free,’ ‘100% organic’ and ‘made with organic.’ We can work with manufacturers’ exact specifications and help them determine the texture and stability solution that best fits their needs.”

From Food Processing (12/5/16):

The New Definition of Fiber

"The definition reflects the FDA’s focus of reporting dietary fiber as a proven benefit to human health," observed Blair Brown, regulatory affairs manager at TIC Gums, White Marsh, Md. "Food producers will now be unable to solely rely on analytical data when determining if a product is considered a fiber. They must now consider the definition when reporting the dietary fiber value. [But] the agency stated that the list of approved fibers is not exhaustive and that additional dietary fibers could be proposed and evaluated via the citizen petition process. The FDA wants to see clinical studies demonstrating that the fiber source has a beneficial end point."

From Natural Products INSIDER (11/28/16):

Bringing Freshness to Life in Packaged Foods (Subscription)

'Hydrocolloids are effective in freeze/thaw processes because they help bind water during the melt-refreeze process, thus preventing the formation of large crystals. "The viscosity that results from incorporating hydrocolloids physically limits the mobility of water," said Steve Baker, senior food scientist, TIC Gums Inc. "The use of hydrocolloids also can enhance the positive textural attributes of a formulation while downplaying attributes that can negatively affect the consumer's sensory experience."

Some textures are more detrimental to this experience than others, such as astringency and mouth clearing/coating. "Astringency causes a contraction of the tast buds, therefore decreasing the tongue's surface space and its ability to receive the flavors that are present," Baker said. "If a product clears the mouth too quickly, flavors may not be able to linger as intended. Conversely, if a product remains in the mouth too long, adverse flavor notes can lead to an unpleasant experience."

From Dairy Foods (11/18/16):

State of the Industry 2016: Ingredients will come clean in 2017

'While simplified labels may be the goal of clean formulation, there’s nothing simple about getting there. Dan Grazaitis of TIC Gums said that as more staple ingredients fall “under the clean-label microscope,” dairy developers find themselves both feeling pressure from consumers and “looking for practical, cost-effective solutions that perform the desired functions in applications.”

However, as TIC Gums’ Grazaitis cautioned, high-protein or dairy-based beverages face the challenges of shelf stability and consumer appeal. “Some protein sources used in dairy-based formulations create strong astringency or texture defects,” he noted. Others tend to settle as sediment on a bottle’s bottom.

While hydrocolloids have proven their mettle at “combatting the negative effects that nutritional ingredients have on texture and stability,” Grazaitis said, today’s developers need hydrocolloids “that meet clean-label requirements while also providing excellent emulsification, texture and shelf stability in a wide range of dairy products.”

Gum acacia is the rare natural emulsifier because it is derived from tree sap. Grazaitis said it has yet to reach its full potential as an emulsifier and wagers that novel hydrocolloid blends will include it to “allow for stable beverage emulsions with high oil loads and no large increases in viscosity.”

From Food Business News (10/4/16):

Getting Acronyms out of Baked Foods (Subscription)

Hydrocolloids may play a role in maintaining texture and stability requirements when traditional ingredients such as mono- and diglycerides are replaced, said Steve Baker, senior food scientist for TIC Gums, Inc., White Marsh, Md.

"Hydrocolloids act as thickeners and water-holding agents in bakery applications, thus controlling moisture, reducing cracking and resulting in a softer crumb," he said. "Single ingredient hydrocolloids, such as cellulose gum, hold water and help prevent stickiness during processing. This is particularly important as sheeted or pressed doughs without traditional dough conditioners can encounter problems with machinability."

Hydrocolloids may come from such raw sources as agricultural fibers, tree saps, seeds and seaweed, Mr. Baker said. TIC Gums has created a clean label chart that, for each hydrocolloid, lists its source, whether it is available organically, whether it is available as non-bioengineered/non-GMO, and whether it is acceptable in products at Whole Foods Market, Panera Bread Co. or the Simple Truth and Simple Truth Organic lines from The Kroger Co.

From Food Navigator (9/14/16):

Ingredient manufacturers and suppliers comment on reformulation needs

"TIC Gums food technologist Lauren Schleicher told FoodNavigator-USA that "carrageenan is responsible for a distinct set of textural attributes such as mouth coating and viscosity for which there is no 1:1 replacement."

She added that the company continues to develop and identify gum properties that produce a similar effect to that of carrageenan and can recommend the best individual hydrocolloid or blend to meet customer needs." 

In addition to developing carrageenan alternatives, the company has also launched a video series aimed to educate consumers on what gums are, all available on its YouTube channel, TIC Gum Guru.

"The fourth installment in the series, Carrageenan, Agar & Alginate: Seaweed Extracts, introduces carrageenan and addresses some of the concerns the public may have around these types of hydrocolloids," Dan Grazaitis, technology manager, beverages at TIC Gums, told FoodNavigator-USA. "Other episodes highlight gums produced from tree saps, roots and fermentation thus explaining the sources and functionalities of various types of hydrocolloids."

From Confectionery Production (8/9/16):

Alternative Coatings (Subscription)

'The latest trends within the confectionery industry focus on the importance of texture. The interest and attention given to texture during product development plays a vital role in the overall eating experience. Simple changes in texture can turn a single product into a platform which appeals to a wide range of consumers. For example, manufactures can create a hard, soft and liquid version of the same candy by altering the ingredients in their formulations. Stabilizers such as gum acacia change the desired texture of the application, allowing formulators to develop and expand their existing product line.'

'The use of hydrocolloids in confections can impact texture by can adding crunch, sealing in moisture, providing softness or achieving flexibility. In panned confections, hydrocolloids are often used for binding and strengthening sugar and sugar-alcohol shells. However, using a combination of hydrocolloids, formulators have the ability to customize the desired textural attributes of their coatings.'