TIC Gums Debuts High-Protein RTD Beverage Texture and Stabilization Solutions at IFT 2015
Neutral and acidified protein beverage formulations will be spotlighted
WHITE MARSH, Md., (July 6, 2015) – TIC Gums will debut new stabilization solutions for use in ready-to-drink (RTD) beverages with specialized focus on low pH and high-protein, neutral applications at booth #1926 during the 2015 Institute of Food Technologists Annual Meeting & Food Expo in Chicago, July 11-14. Visit our virtual booth
Health and wellness trends continue to penetrate the RTD beverage category as consumer demand drives growth for nutritionally fortified products. To capitalize on this trend, product developers are challenged to create products with increased protein and maximized nutritional value while still delivering a stable beverage with desirable textural attributes. Additionally, some consumers are leaning away from products that they deem as not clean-label, which contributes to another layer of formulation complexity.
High-Protein, Neutral RTD Beverages
To target stabilization in high-protein beverages, product developers can leverage the benefits of Ticaloid® Pro 571 SET which allows for cost-in-use savings while stabilizing high-protein RTD beverage formulations without increasing viscosity. A cinnamon oat beverage sample will be available during the show to demonstrate the Ticaloid Pro 571 SET technology. For those developers seeking a clean label, non-GMO or organic compliant option for their formulation, Ticaloid Pro 148 OG suspends high-protein systems, enhances mouth coating and creates a more indulgent beverage.
Dairyblend Acidified Beverage 120 increases the uniformity of color and the rate at which an acidified dairy beverage clears the mouth while reducing the awareness of particulates. This cost-effective system will be demonstrated with samples of a raspberry yogurt beverage throughout the show. For clean label or non-GMO formulations, TIC Pretested® Apple Pectin AM 800 impacts mouth coating, enhances slipperiness and reduces the awareness of particulates. Technical papers for the all four products will be available at booth #1926 along with exclusive formulations for both of the beverage samples.
In addition to launching this robust line of protein stabilization solutions, TIC Gums' food scientists will also hold presentations to discuss current trends within the food manufacturing industry. Steven Baker, senior food scientist, will present at the symposium entitled: Ingredient and Methodology Strategies in Developing Gluten-free Bakery Formulations being held July 12, 10:30 a.m.-12:00 p.m. and Dan Grazaitis, senior food scientist, will present at the symposium entitled: Formulating for Clean Label Products: Regulatory, Market Drivers and Ingredient Selection Options for the Product Developer being held July 13, 10:00 a.m.-11:30 a.m. The sessions will take place in room S501abc of the McCormick Place convention center.