From Food Ingredients First, 1/30/12:

TIC Gums Attends First European Trade Show, Introduces New Coating System 

"Initially designed to replace gum arabic in confection applications, TicaPAN 311 has comparable crystallization, binding, and drying properties when compared to traditional coating systems. At the same time, TicaPAN 311 imparts a whiter yet similar strength to the shell coating during the panning process and ensures a smooth finished appearance."

From Dairy Foods, January 2012:

Texturants

"...Having a texture language not only reduces product development times by taking the guesswork out of texturant selection, it also helps with keeping formulations clean and simple. This often translates to cost savings and an improved bottom line.

“When better texture is addressed earlier in the development process, it is possible to improve the way flavor is delivered and perceived,” says Patrick. “And manipulating texture is an economical way to deliver perception and product differentiation in a crowded marketplace.”... "

From Cornell University

Inaugural Industry Partner: TIC Gums

"...TIC Gums, is a long-time supporter of food science at Cornell, having been a supporter of our Summer Scholars Program since 2008 and provides a generous student award each year. The White Marsh, MD-based company gifted the “TIC Gums” classroom, in the name of Timothy Andon '06. The gift was made by Libby Haven, vice president of operations for TIC Gums, and Steve Andon, director of TIC Gums..."

From Wall Street Journal, November 25, 2011:

Farmer Says: Hitch Your Wagons to Some 'Guar' (subscription required)

"...TIC Gums Inc., a Maryland food-additive maker, recently rolled out guar-replacement products for instant drink mixes and baked goods. "It's a big deal for food companies to reformulate labels," say TIC President Greg Andon. "We don't take a recipe change lightly, but we are at a point where we're telling our customers to be prepared..."

Guar gum replacements and extenders are available for:

Beverage--instant

Bakery--bread, cake mix, muffins, bagels

Bakery--tortilla

Bakery--instant cereals & nutrition bars

Download our Guide to Guar Replacers & Extenders

From Baking & Snack, November 2011 issue

Water Managers: Specialized ingredients stabilize water and give baked foods texture and structure while also enabling gluten-free formulations.

From Food Business News, November 22, 2011 issue

Blend Replaces Guar Gum (Ticaloid GR 5420)

From Dairy Foods