From Baltimore Sun:
'..."Food science in general is something that isn't too well known by the general public, but it's something that has a huge impact on the food that we eat every day," Tim Andon, business development manager at TIC Gums Inc., said...
"We felt, what better way to get community involvement and get the students excited, and then have their actual ice cream be produced and be on sale to their parents and friends and other community folks," Andon said.
Broom's Bloom and Cornell University were major sponsors of the program, along with David Michael and Company, a Philadelphia-based flavor manufacturer, Star Kay White of Congers, N.Y., which makes ice cream ingredients, and Harford County Public Schools...'
From Food Navigator USA:
"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 JournalTIC Gums Offers Alternative to Sugar or Honey for Binding Granola Bars
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:
“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:
'...[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...'
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