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

ice cream university 2017

WHITE MARSH, MD. (April 11, 2017) -- Seventeen 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 Raspberry Tea-riffic, was created by Henry Byers of Aberdeen High School; Gavin Hope of Aberdeen High School; Naomi Karmel of Edgewood High School; Shaylyn Lewis of Aberdeen High School; and Meredith Miller of Edgewood High School. “We learned a lot about the process of making ice cream and food in general. It’s not just adding in all the ingredients you want at once. There are special steps to be sure you get the right flavor and texture,” said a team representative.

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TIC Gums Introduces Ticaloid® PRO 192 AGD and Ticaloid® PRO 192 AGD High Viscosity for Ready-to-Drink, Dairy-Based Protein Beverages

WHITE MARSH, Md., (February 6, 2017) – TIC Gums has expanded its robust portfolio of clean label hydrocolloids with new stabilizer systems designed for ready-to-drink, dairy-based protein beverages.

Ticaloid PRO 192 AGD and Ticaloid PRO 192 AGD High Viscosity address challenges associated with dairy beverage development including age gelation, protein stabilization and texture needs while adhering to clean label parameters. Manufacturers now have the ability to customize the desired textural attributes found in such applications while maintaining the stability of the finished product and extending its shelf life.

rtd dairy beverage stabilizer

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WHITE MARSH, Md. – TIC Gums has released the newest episode in The Basics of Food Gums video series, Agglomerated Gums. This episode explores the benefits of using agglomerated gums and the impact they have on the manufacturing process.

Hydrocolloids are essential ingredients as they provide texture and stability in food and beverage applications. However, powdered gums can create several challenges during processing including slow dispersion, increased dusting and delayed hydration. Although manufacturers have relied on dry blending and oil slurries to alleviate these issues, many are finding themselves reworking the batches and lengthening their production schedules.

 

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WHITE MARSH, Md., (September 27, 2016) – TIC Gums has expanded its advanced portfolio of texture and stability solutions with Ticaloid® Ultrasmooth NGMO Original, a cold water soluble hydrocolloid system for use in non-GMO instant protein beverages.

As instant protein beverages continue to grow in popularity due to their ease-of-use and perceived nutritional value, formulators now have the ability to modify textural attributes to deliver fortified beverages which appeal to a larger market as well as adhere to non-GMO parameters.

non gmo instant protein beverage stabilizer

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

Ice Cream University was featured on WBAL-TV! Watch the clip

WHITE MARSH, MD. (May 4, 2016) -- Eleven local high school students from Harford County Public Schools participated in this year’s Ice Cream University hosted by TIC Gums at the Texture Innovation Center in White Marsh, MD. The program is based on Cornell University’s Food Science 101 course which is required 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 named Movie Night was the creation of Afsa Simpson, Science and Mathematics Academy at Aberdeen High School; Ianna Pirozzi, The John Carroll School; and Jillian Hensley, Sollers Point Technical High School. “Ice Cream University has been such a wonderful experience. We’ve broadened our horizons and gained a wonderful amount of knowledge of food science. We are all very grateful to have been part of this program,” said a team representative. Movie Night was created with a sweet popcorn flavor, covered in almond pieces and caramel covered pretzels.

Ice Cream University

Tim Andon, Ice Cream University Program Director and Cornell alumnus, led the five week course. “This is a great opportunity for college-bound students with an interest in science and marketing to learn about food science and gain hands-on experience in the food and beverage industry. Students apply food science principles to their unique ice cream formulations and innovative marketing campaigns,” said Andon.

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MEDIA CONTACT

Chloe McDaniel
(800) 899-3953 x3509
cmcdaniel@ticgums.com