From Food Navigator USA:

TIC Gums tackles texture in reduced sugar foods and beverages

"TIC Gums has released a range of new ingredients to tackle common product development problems in formulating reduced sugar and sugar-free foods and beverages."

From Asia Food Journal:

Asia Food Journal

TIC Gums showcased a hydrocolloid system that reduces or even eliminates the need for sugar, honey or high fructose corn syrup for binding, hold and shape in products like granola bars at the Food Ingredients China (FIC) 2013 expo last week in Shanghai.

From Food Business News, 4/23/13:

Keeping it Creamy--Gums, hydrocolloids may provide solutions when formulating reduced-fat ice cream, yogurt

“Although creaminess is a commonly used term to describe food products, especially dairy products, at TIC Gums we break down this integrated term into several textural attributes,” said Donna Klockeman, Ph.D., dairy food scientist at TIC Gums, White Marsh, Md.

Examples of the attributes are cohesiveness, mouth coating, mouth clearing, degree of dissolving and oral viscosity, she said.

“The total solids, protein, sweetener and fat components of foods influence the formation of a thin film inside the mouth when you eat them,” Dr. Klockeman said. “They work in combination to affect the viscosity of the liquid, how it dissolves in saliva and remains after swallowing."

From flavorfacts.org (Flavor and Extract Manufacturers Association of the United States), 4/2/13:

Texture Tools: A Key to Flavoring

'...[TIC Gums' president Greg] Andon states, “If you know both your flavor and your texture goal up front, then we can work from the very beginning on designing a finished product that manages your expectations.” Now, many companies are setting texture goals at the start of new product development, and thus creating flavors in which they know customers already approve...'

From Food Navigator 3/15/13:

Crunchy, creamy, or crisp: Talking texture in new product development

"Texture is one of the defining attributes of foods and beverages and influences our eating and drinking experience – but how is it important in product development?..."

From Food Product Design 3/26/13:

"...Applications for Add-Here CSA include sticking inclusion to bagels, crackers, chips, biscuits, cookies and crisps. Add-Here CSA is more efficient than plain water, it's less expensive than traditionally used egg wash and is non-allergenic...."

From FoodIngredientsfirst.com newsletter 3/27/13:

From Food & Drink Business Europe, 1/24/13:

TIC Gums Introduces TicaPAN Quick Crunch to European Confectioners

"...By reducing the overall shell thickness and maintaining product quality with TicaPAN Quick Crunch, manufacturers can reduce the number of layers (shell thickness) by as much as 10%. This in turn reduces manufacturing time and the total amount of raw materials needed in the coating formulation. While TicaPAN Quick Crunch comprises only 1-3% of the entire formulation, sugar and sugar alcohols constitute 60-75% of the shell. Reducing these ingredient amounts yields significant savings. The larger the batch, the more money saved..."

From Global Food Mate, 1/28/13:

TIC Gums introduces TicaPAN Quick Crunch to European confectioners

"...The TicaPAN Coating System is an innovative solution for binding and strengthening the sugar and sugar alcohol shells in panned confections. This line also works well enrobing nuts, malt balls, chocolate candies and other products with oil containing centers..."

From Confectionery Production, 2/5/13:

A Quick Crunch for Confectioners