Press Coverage

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.'

From Food Processing (7/27/16):

The Role of Sensory Properties in Food Development

Food scientists at TIC Gums Inc., White Marsh, Md., use a combination of triangle tests and descriptive analyses. Triangle tests decide if there's a significant, perceptible difference between products when a change is made to one of them, explains Lauren Schleicher, food technologist. "After a difference is identified, the next step involves a descriptive analysis to determine how the products compare across different sensory characteristics." The food scientist then analyzes individual texture attributes, such as mouth coating, viscosity and astringency to hone in on which attribute causes it to be different than the others. TIC Gums has compiled a comprehensive set of sensory terms to standardize how product texture is described during the development process, she says.

Once the right texture is determined, quantitative textural specifications can be set and measured. "Simple changes in texture can turn a single product into a platform that appeals to a wide range of consumers," adds TIC Gums' Schleicher. "Manufacturers 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."

From Beverage World (7/15/16):

Simplicity Sells (Subscription)

One challenge of the clean label trend is that there is no formal definition or regulated guidelines in regard to clean labeling, notes Dan Grazaitis, technology manager, beverages, at ingredient manufacturer TIC Gums, Inc. "It is often up to the manufacturer to set their own clean labeling guidelines," he says.

All ingredients, not just flavors and colors, are under the "clean label microscope," including emulsifiers and stabilizers, according to TIC Gums' Grazaitis. "Emulsifiers surfactants are coming into focus with the clean label trend as well. While many of the emulsifers on the market are highly processed, there are only a couple of natural emulsifiers available," he says. TIC Gums has developed a number of new ingredients that target a drink's texture, improve stability and provide cost-in-use savings while adhering to label restrictions.

From Food Business News (7/12/16):

Supplier innovations and news

“Pectin is generally recognizable to consumers and viewed favorably,” Ms. Silagyi said. “While there is no regulatory body defining the term ‘natural,’ some grades of pectin undergo processing that may not be viewed as such. Additionally, pectin is non-G.M.O. but is often standardized with other carbohydrates that may not meet the clean label parameter.”

“When recommending pectin alternatives, we work with our customers’ specific clean label requirements,” Ms. Silagyi said. “Although there is not a clear definition of clean label, we have developed a clean label chart to help our customers determine which hydrocolloids can meet their specific parameters.”

From Food Business News (6/23/16):

A Squeeze on Pectin (Subscription)

To add texture to beverages, Ticaloid 310 S replaces the viscosity and mouth-coating commonly provided by pectin, said Karen Silagyi, product manager for TIC Gums. Ticaloid 310 S is a blend of natural gums, including gum acacia and xanthan.

“It takes advantage of gum-gum synergies to add to the viscosity and mouth-coating in common applications such as juice and tea beverages,” Ms. Silagyi said.

From Food Processing (6/22/16):

Sweets and Snacks Show Never Disappoints (Subscription)

"The clean label trend is maturing into a mainstream segment of the food industry because it covers a broad spectrum of labeling concerns," says Mar Nieto, senior principal scientist at TIC Gums, White Marsh, Md. "Consumers are seeking reassurance about the safety and healthiness of their foods, so they are demanding foods made with recognizable ingredients. While the all-natural claim continues to be popular, consumers are now also interested in the sources of ingredients."

From Beverage Industry (6/15/16):

Hydrocolloids extend shelf life, improve mouthfeel (Subscription)

Dan Grazaitis, technology manager for beverages at White Marsh, Md., TIC Gums Inc., says hydrocolloids, such as guar gum, gum acacia and inulin, have been popular choices for supplementing food and beverage products because of their low viscosity contribution and highly soluble dietary fiber content. “These products can be used at higher levels without negative impacts on texture or flavor,” he says. “Most hydrocolloids are an excellent source of soluble dietary fiber and have long been used for their digestive health benefits.” 

TIC Gums has developed several hydrocolloids for beverage applications, he adds. For example, Nutriloid Gum Arabic FT-90 is designed to boost soluble fiber levels and improve mouthfeel in beverages without adding viscosity, he notes. “It has all the functional characteristics of gum arabic and contains a minimum of 90 percent fiber on a dry-weight basis,” he adds.

For dairy-alternative beverages, one of TIC Gums’ newest offerings is its Ticaloid Pro 181 AG, which satisfies clean-label requirements, improves processing efficiencies and addresses beverage formulation challenges, according to TIC Gums’ Product Manager Karen Silagyi.

“It also emulsifies and stabilizes oils found in non-dairy milk alternatives such as almond and cashew milk; therefore, also eliminating the need for soy lecithin,” she says. The Ticaloid Pro 181 AG is ideal for rice, nut, grain and soy beverages, which boast fewer calories and fat than dairy-based beverages, she adds.