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Introducing complete systems that deliver texture, stability and nutrition at IFT 2018

WHITE MARSH, Md., (July 11, 2018) – TIC Gums will introduce the Simplistica™ line of ingredient systems at IFT 2018. Simplistica ingredient systems are optimized solutions from TIC Gums that leverage the best technologies hydrocolloids, starches, plant proteins and sweeteners have to offer. These complete systems are developed to ease the formulation frustrations associated with stabilizing and texturizing applications that include alternative proteins and aim to reduce sugar.

Three prototypes made with Simplistica systems will be available to try at IFT booth #S2131:

  • Vegan, coconut-based yogurt made with Simplistica YG 3206
  • Reduced sugar, black raspberry flavored water made with Simplistica BV 0358
  • Plant-based, vanilla cake protein beverage made with Simplistica BV 1325

Hand your ingredient needs over to TIC Gums

TIC Gums developed Simplistica ingredient systems to simplify the formulating process, allowing for easier and faster product development. Simplistica ingredient systems cut down on formulating time and R&D troubleshooting by combining necessary ingredients at optimal proportions. Formulating with Simplistica ingredient systems also allows food and beverage developers to easily align their label with claims such as organic, vegan, non-GMO and more.

Simplistica systems make it possible for food developers to leverage the legendary customer service from TIC Gums in a more comprehensive way. With these ingredient systems, developers are able to provide a nutritionally and texturally sound product using ingredients that have been selected by the Gum Gurus® at TIC Gums for product optimization.

Simplistica YG 3206 Ingredient System: Vegan Yogurt

Simplistica YG 3206 ingredient system is a new product from TIC Gums that leverages faba bean protein and an optimized blend of stabilizers to enhance texture and mouthfeel of vegan yogurt fortified with protein.

To showcase the functionality of Simplistica YG 3206 ingredient system in vegan yogurt formulations, TIC Gums has developed a coconut milk yogurt prototype which will be available at IFT. This coconut milk based yogurt delivers five grams of protein and addresses common challenges when working with vegan formulations from maintaining protein levels in line with dairy counterparts to protecting texture and taste.

vegan yogurt stabilizer

Simplistica BV 0358 Ingredient System: Reduced Sugar Flavored Water

Simplistica BV 0358 ingredient system is a new product from TIC Gums that combines plant-based sweeteners and a single ingredient hydrocolloid to replace sugar and maximize taste and texture.

To showcase the functionality of Simplistica BV 0358 ingredient system in flavored water applications, TIC Gums has developed a black raspberry flavored water prototype which will be available at IFT. The flavored water has a 50% reduction in sugar and is Non-GMO and gluten free. Simplistica BV 0358 from TIC Gums helps formulators develop reduced or low-calorie beverage formulations without compromising on texture or sweetness.

reduced sugar flavored water

Simplistica BV 1325 Ingredient System: Plant-Based Protein Beverage

Simplistica BV 1325 ingredient system is a new product from TIC Gums that utilizes pea-based plant proteins and hydrocolloids in the ideal ratio to provide protein fortification, enhanced texture and stability and an optimal drinking experience in ready-to-drink (RTD) beverages.

To showcase the functionality of Simplistica BV 1325 ingredient system in protein beverage applications, TIC Gums has developed a vanilla cake RTD beverage prototype which will be available at IFT. This protein beverage delivers 20 grams of protein while maintaining such label claims as vegan and gluten free. Simplistica BV 1325 ingredient system from TIC Gums allows formulators to deliver a great tasting, nutritional beverage that is label friendly.

plant protein rtd beverage stabilizer

Technical papers for Simplistica YG 3206 ingredient system, Simplistica BV 0358 ingredient system, and Simplistica BV 1325 ingredient system will be available at booth #S2131 along with exclusive product demonstrations. Not attending IFT? Visit our virtual booth

Read blog post for formulating made simple

WHITE MARSH, Md., (June 11, 2018) – TIC Gums now offers organic tara gum, TICOrganic® Tara Gum HV, as another tool in its broad portfolio of hydrocolloids, expanding its capabilities of providing unique solutions to formulation challenges.

Ease Texture Challenges

Tara is ideal for both hot and cold processes and has synergistic qualities with xanthan gum and carrageenan. Tara is a plant-based hydrocolloid derived from the Peruvian Carob Tara Tree and is used in a broad range of applications for a variety of purposes:

  • Creates mouthfeel
  • Heightens freeze-thaw stability
  • Enhances texture
  • Controls moisture
  • Provides viscosity

tara origin infographic

 

Due to its galactomannan structure, TICorganic Tara Gum HV can be used as alternative to other galactomannans, such as locust bean gum (LBG) and guar gum, in certain applications. Similarly to LBG and guar, tara provides thickness and creaminess, as well as an enhanced eating experience.

Meet label goals

Consumers now more than ever are watching for specific label declarations on their finished goods. According to Innova Market Insights, there was a 13.5% compounded annual growth rate (CAGR) in launches of food and beverages with front-or-back of package organic claims from 2013-2017. Leveraging the texture and stability functionalities of TICOrganic Tara Gum HV in a food or beverage formulation will help food developers meet their organic label claim goals.

Formulators are encouraged to engage with our Gum Gurus® to assist in formulating with tara gum. To speak with a Gum Guru about your specific texture and stability needs, call our technical service hotline at (800) 899-3953 or visit ticgums.com/chat to speak with a specialist. We will work with you to find the right solutions for your desired applications.

 

College-bound students create a winning ice cream and marketing campaign

WHITE MARSH, MD. -- Sixteen local high school students with interests in science, culinary and marketing participated in the fifth annual Ice Cream University hosted by TIC Gums at the Texture Innovation Center in White Marsh, MD. The program is modeled after Cornell University’s Food Science 101 course, a requirement for incoming freshman of the College of Food Science. TIC Gums sponsored each student’s $500 program fee and provided home ice cream makers upon program completion.

The winning ice cream flavor, named Farmer’s Fight, was created by Trey Wooten of Patapsco High School; Jonathon Parks of Fallston High School; and Anthony Sulinski of Bel Air High School.

Tim Andon, Business Development Manager at TIC Gums and Cornell alumnus, led the five week course. “We are so excited to be hosting our sixth annual Ice Cream University. Year-over-year, this program has meant so much to TIC Gums and our mission to educate the public about food science. We want to make kids excited about the food industry and inspire them to ask more questions and discover a potentially unknown passion,” said Andon.

The five-week long program featured three areas of focus. The first weeks of study were dedicated to scientific principles, such as emulsions, overrun calculation, ice crystal formation and statistical know-how for tracking and maintaining quality. The attention then turned to flavor selection and inclusions, like nuts, chocolate or fruit. Finally, the students shifted focus to finalizing the product packaging and marketing. During the last session, students presented their flavor and branding to the judges.

The students’ ice cream and marketing presentations were judged on Saturday, May 5 by a tasting panel. Farmer’s Fight, a mixed berry, green tea yogurt with honey crunches, will be produced by the students and sold in the coming weeks at Broom’s Bloom Dairy located in Harford County.

WHITE MARSH, MD. (April 19, 2018) – TIC Gums now offers U.S.- produced GuarNT® USA for pet food and treat applications. GuarNT USA can help formulators align with ‘American-Made’ declarations, as well as other label requirements.

Guar is a highly versatile hydrocolloid that is used as a thickener and water binder. All GuarNT USA products offer the functionality of standard guar, with additional benefits associated with U.S. manufacturing:

  • Allows for easy access to an audit facility
  • Manufactured and warehoused in a USA Safe Quality Foods (SQF) level 3 facility
  • Shorter lead times for materials enabling manufacturers to house less inventory in their own facilities
  • Manufactured using a proprietary validated microbiological kill step, reducing microorganism levels and alleviating FSMA compliance concerns

TIC Gums currently has GuarNT USA 8/22, GuarNT USA Flavor Free 5000 and an agglomerated version, Pre-Hydrated® GuarNT USA 8/22 in inventory.

A flavorless and odorless option

GuarNT USA Flavor Free 5000 is made with the proprietary manufacturing process from TIC Gums that removes the beany or grassy notes found in standard guar due to its plant-based origin. Because the beany or grassy notes from guar can sometimes conflict with the intended flavors in pet food applications, a flavorless guar is useful to help developers create a more palatable finished good.

Download the white paper here.

Expert R&D support

Formulators are encouraged to engage with the Gum Gurus® to assist in formulating for pet food and treats. To speak with a Gum Guru about your specific texture and stability needs, call the TIC Gums technical service hotline at (800) 899-3953 or visit ticgums.com/chat to speak with a specialist. TIC Gums will work with you to find the right solutions for your desired applications.

guar origin infographic

Complete ingredient systems including hydrocolloids, starches, proteins, sweeteners and more to be introduced at Engredea 2018

WHITE MARSH, Md., (February 23, 2018) – TIC Gums will introduce the SimplisticaTM line of ingredient systems at Engredea 2018. The Simplistica ingredient systems line will include optimized solutions from TIC Gums and Ingredion, including hydrocolloids, starches, plant proteins, sweeteners and more. TIC Gums will debut two prototypes that use Simplistica systems: a gluten-free snickerdoodle cookie and a vegan, coconut-based yogurt. Samples of the cookies made with Simplistica BK 6202 and the yogurt made with Simplistica YG 3206 will be available to try at the TIC Gums Booth #3790.

Hand your ingredient needs over to TIC Gums

With Simplistica ingredient systems from TIC Gums, food and beverage developers are now able to better align their formulation and label claim goals with the attributes of the ingredients they use. Simplistica systems also make it possible for food developers to make use of the legendary customer service from TIC Gums in a more comprehensive way. With these ingredient systems, developers are able to provide a nutritionally and texturally sound product using ingredients that have been selected by the Gum Gurus® at TIC Gums for product optimization.

Simplistica BK 6202: Snickerdoodle Cookie

Simplistica BK 6202 is a new ingredient system from TIC Gums that uses hydrocolloids and pea protein to optimize the formulation of cookies and other baked goods that carry alternative label claims.

Snickerdoodle 07

With health and wellness trends continuing on the forefront of the food and beverage industry, TIC Gums developed a reduced sugar, gluten-free, dairy-free, egg-free snickerdoodle cookie that has ten grams of protein to highlight the benefits of using a blend of proteins and hydrocolloids.

This system is a solution to the challenges associated with cleaning up labels, especially in a traditionally indulgent food category. When using Simplistica BK 6202, the Gum Gurus are able to examine a formulation from a more holistic stand-point and make suggestions about usage levels and other factors, ultimately contributing to a product that aligns with the needs of developers.

Simplistica YG 3206: Vegan Yogurt

Simplistica YG 3206 is a new ingredient system from TIC Gums that leverages faba bean and stabilizers to optimize vegan yogurt fortified with protein.

NonDairyYogurt 07

To showcase the functionality of Simplistica YG 3206 in vegan yogurt formulations, TIC Gums has developed a coconut milk yogurt prototype which will be available at Engredea. This coconut-based yogurt delivers five grams of protein in an application that typically fails to make any protein claims. Simplistica YG 3206 from TIC Gums addresses the common challenges to working with vegan formulations from maintaining protein levels in line with dairy counterparts to protecting texture and taste.

Technical papers for Simplistica YG 3206 and Simplistica BK 6202 will be available at booth #3790 along with exclusive product demonstrations.