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granola-clusterTIC Gums will demonstrate how its Add-Here 3200 hydrocolloid system reduces the need for sugar, honey, or high fructose corn syrup (HFCS) for binding and film forming, stability and cling for granola and other cereal “clusters” at the SupplySide West 2012 exhibition. SupplySide West 2012 occurs November 7 and 8, 2012 in Las Vegas, NV. at the Venetian and Sands Expo Hall.

Granola cereal clusters made with Add-Here 3200 demonstrate how the texture and appeal of fully sugared cereal can be closely mimicked or even improved upon with gums and gum systems. This is important as so much of the pleasure of eating is derived from texture and not flavor alone.


While July is always “National Ice Cream Month” and only a few days remain, there is still plenty of summer remaining and a lot of time to enjoy ice cream. The functionality of gums and gum systems in ice cream is not widely understood, though their role benefits manufacturers and consumers.

The popular YouTube series, “Does This Have Gum In It” continues this month with a description of how gums and gum systems contribute to the enjoyment of ice cream and other frozen dessert novelties. “Does This Have Gum In It” is produced by TIC Gums. 



Chloe McDaniel
(800) 899-3953 x3509