Press Coverage

From Natural Products INSIDER:

From Trend to Standard: Clean-Label Foods and Beverages (Subscription)

'When it comes to specific ingredients, Dan Grazaitis, senior food scientist, TIC Gums, said, emulsifiers and surfactants are coming into focus. "While many of the emulsifiers on the market are highly processed, there are only a couple natural emuslifiers available," he said. "Gum acacia is a naturally sourced emulsifier derived from tree sap that is traditionally used in flavor emulsions. Outside of flavor emulsions, gum acacia has not been fully utilized for its excellent emulsification and texture characteristics despite its minimal negative impact on viscosity."

From Dairy Foods:

Getting texture right in dairy (Subscription)

'In other words, said Donna Klockeman, the senior principal food scientist for TIC Gums, White Marsh, Md., "Consumers may categorize a beverage as 'refreshing' but not necessarily break down its textural attributes, such as low mouth coating, high mouth clearing and low cohesiveness. Instead, they may focus on attributes that have more common consumer terms, such as those associated with flavor, sweetener systems and carbonation."

'So texture specialists have devised lexicons, often proprietary, to bring those participants onto the same page. TIC Gums' Klockeman said, "we work with product developers to deconstruct combination terms like 'smooth,' 'creamy' and 'indulgent' into individual texture attributes such as mouth coating, denseness, mixes with saliva and so on. This allows us to speak the same language and focus on the product characteristics that should remain the same versus those they'd like to change."

From Food Business News:

Tackling texture issues in beverages (Subscription)

"Texture is a vital component of formulation development, as it not only affects how a beverage will feel in the mouth when consumed, but it also plays a role in flavor delivery and visual appeal," said Karen Silagyi, product manager, TIC Gums Inc., White Marsh, Md.'

From Dairy Foods:

Gelato gives consumers simple ingredients, with indulgence (Subscription)

'It depends, said Donna Klockeman, senior principal food scientist for TIC Gums, White Marsh, Md., "The differences in texturizing systems for gelato compared to regular ice cream find their roots in the combination of differences between the two desserts."

That would be their total solids, respective sweetener systems, differing package sizes, serving temperatures, desired overrun, et cetera. An effective system, she said, will account for these differences and "balance the need for emulsification — combining fat level with overrun — with mix thickening, melting and eating textures and threats to freeze/thaw stability."

For instance, with gelato being packaged in smaller containers, it faces greater freeze-thaw stress than many mass-market ice creams. What's more, the lower overrun and warmer serving temperatures "affect both the need for emulsifiers and the melting characteristics," Klockeman added. Hydrocolloids are go-to choices for bolstering freeze-thaw stability and controlling melting and eating textures, and "using a system with one or two ingredients can produce high-quality gelato following 'clean,' 'simple,' and 'premium' labeling requirement," she said.'

From Dairy Foods:

State of the industry 2015: Dairies heed consumers' call for clean labels (Subscription)

'As Donna Klockeman, senior principal food scientist for TIC Gums, White Marsh, Md., put it, "The 'clean' and 'simple' trends that began in other food and beverage categories are expanding across the industry, and more customers across the dairy sector are interested in moving toward a clean or simple ingredient system."