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Glazed coffee rollWHITE MARSH, Md., (February 2, 2015) –TIC Gums has introduced a new stabilizer system for icing and glaze applications. Ticaloid DG 671® is designed to perform similarly to agar at a lower usage level, providing cost-in-use savings and an answer to a shifting agar market.

Agar is often the preferred stabilizer for icings and glazes as it controls water migration, aids in icing retention and creates a finished product that is easy to apply. Due to market fluctuations and limited availability the cost of agar has increased, causing developers to search for alternatives.

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WHITE MARSH, Md., (November 18, 2014)–TIC Gums announced today the opening of a new manufacturing facility in Guangzhou, China, allowing the company to meet the growing global demand for texture and stability solutions within the food and beverage industry. The new facility significantly expands the company’s production capabilities to fulfill orders for the Asia Pacific market.

“Manufacturing in China allows us to meet our expectations of high service levels to our customers there and in the surrounding region. Customers will enjoy shorter lead times and overall faster responsiveness which are very important to our customer experience,” said Greg Andon, TIC Gums’ President. “TIC Gums’ Guangzhou location is ideal for servicing both China as well as the rest of Asia.”

Guangzhou is ranked among the largest cities in China with more than 12.7 million inhabitants and is one of China’s leading commercial and manufacturing regions. The new facility reflects TIC Gums’ strict quality and safety standards and utilizes the same manufacturing principles as its North American operations.

This facility will serve as the Asia Pacific regional headquarters; TIC Gums will remain based out of Maryland, USA.

TIC Gums Opens Manufacturing in China

TIC Gums China

TIC Gums China

College-bound students apply scientific principles to create a winning ice cream and marketing campaign

Students graduating from Ice Cream UniversityWhite Marsh, MD--Seventeen local high school students with interest in science, culinary and marketing participated in this year's Ice Cream University hosted by TIC Gums at the TIC Gums 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 Campfire Delight was the creation of Sarah Ermatinger, Bel Air High School; Shayla Graves, Bel Air High School; Rebecca Jones, Bel Air High School; Monica Richmond, Eastern Technical High School; and Kevin Vickery, Havre de Grace High School. "Our ice cream is a modern interpretation of a s'more. Since it is a classic treat, we think this is a good flavor for any demographic," said a team representative. Campfire Delight will be produced and sold in early May at Broom's Bloom Dairy store located in Harford County.

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Sour cream dipTIC Gums will showcase its innovative Dairyblend products, at booth #1365 during the International Dairy Show in Chicago, Ill., November 3-6, 2013.

The Dairyblend line focuses on providing texture and stability solutions for the dairy industry, including yogurt, cultured creams, and organic products. Talk with our Gum Gurus® about Dairyblend SC-ASC, specially developed to manage texture and stability across the category of acid set and cultured dairy creams.

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TIC Gums opens Brass Mill Operations CenterBELCAMP, MD. - TIC Gums celebrates the opening of the Brass Mill Operations Center, located at 1311 Brass Mill Road in Belcamp, Maryland, within walking distance of the company’s Richlynn Operations Center.

Company employees, local officials and industry colleagues attended the ribbon cutting ceremony on October 2, 2013. “TIC Gums is proud of our commitment to local growth and economic stability,” said Greg Andon, president. “We believe in supporting the U.S. markets by continuing to manufacture products domestically as we expand into international markets.”

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