Formulating made simple
What you need and the right resources to ease the process
Whether you’re looking for gluten-free, vegan, or more, the Gum Gurus® can help
Consumers continue to show increased interest in the sources and purposes of the ingredients on their food labels. Those same consumers are also seeking foods perceived to be more healthful with such attributes as boosted levels of protein, vitamins and minerals. This combination of added nutritional elements with a limited label declaration intensifies the complexities formulators face.
Food and beverage developers are constantly working to innovate their formulations to align with their labeling goals, which in turn align with the requirements of consumers. Whether it is the need for an organic label, a “free-from” or even an ingredient substitution due to supply shortage, formulators have their hands full protecting the integrity of their end product.
What formulating complexities are you up against?
Many times, you as the formulator rely on your own team’s expertise or utilize familiar outside resources to address product development objectives. There is a corporate expectation that these resources can handle the complexity around flavor, texture, stability, appearance, quality and overall acceptance of your products. This makes sense as companies have invested significantly in their R&D teams but often times these expert teams have limited time to develop additional outside relationships to broaden their knowledge base.
It becomes even more challenging as consumers demand cleaner product labels and forces in the market weigh in on the debate. Since there is no universally accepted definition of clean label, formulators are forced to be agile and flexible to answer to a changing market with changing needs. Additionally, formulating new products, or reformulating existing ones, is not as easy as simply replacing traditional go-to ingredients with 1:1 alternatives.
When you are faced with limited resources or time, these challenges that arise around label demands and the complexities of formulating and reformulating can hinder go-to-market goals.
So, what do you need to be successful?
What to Bring to the Formulating Table
It can be difficult to foresee the various effects that processing, ingredient selection and other elements of formulating will have on an end product. The team of Gum Gurus at TIC Gums works with our customers to help guide their formulation process, taking into consideration the various factors necessary to ensure a stable, reproducible product. When developers are able to understand how each component interacts and impacts the product as a whole, the process becomes much more effective and efficient.
Our goal is to take the complex process of formulating or reformulating and turn it into something accessible and navigable. That’s why we have created our Formulating Checklist to help you better understand the composition of your finished good. The formulating checklist is designed to help you formulate better and faster. It includes some key information that is helpful to know about your product early in the formulating process. Download the full blog post to gain access to the formulating checklist.
Texture Terminology Help
In order to have more effective communication during the product development process, we have compiled a set of lexicon of terms called the Food Texture Terminology to standardize the way product texture is described. This allows our food scientists to deconstruct terms like “creamy” into individual texture attributes such as mouth coating, cohesiveness and mixes with saliva to help determine the specific attributes most important to our customers. With these individual attributes defined, we can pinpoint the best product and the perfect se level to create or enhance what is desired.
We utilize our texture terminology in many ways to help formulators understand the benefits of different ingredients. For instance in the example below, which shows the texture and flavor benefits of using Caragum 200 FF.
In this case, to determine the impact of guar on flavor and texture in vanilla ice cream, we engaged a trained sensory panel to perform a descriptive sensory evaluation of a control sample vanilla ice cream and ice cream using our Caragum 200 FF. You can see in Figure 1. that the samples were tested for two of our textural attributes: viscosity and mouth coating.
The Typically Associated Consumer Terms chart (Figure 2.) helps our customers make a connection between our texture terms like viscosity and more universally known terms like thickness.
How can TIC Gums help drive formulating success?
Our team can help formulators like you design products that meet specific label requirements and also deliver an ideal eating or drinking experience. Whether it is basic texture attribute mapping, functional stabilization, or access to an even broader portfolio of solutions as part of the Ingredion family, we can help.
A systems and services approach
Simplistica™ ingredient systems provide formulators with the tools to solve the complexities of formulating in a one stop shop. Simplistica systems deliver optimized solutions by combining ingredients such as hydrocolloids, starches, plant proteins, sweeteners and more, depending on the need of the application.
Having access to an ingredient system makes it easier for you to meet optimal ingredient functionality without the worry and constraints of troubleshooting. The team of Gum Gurus is trained to understand the nuances and complexities of how all ingredients work together, helping with a number of common formulating necessities:
Food and beverage developers are now able to better align their formulation and label claim goals with the attributes of the ingredients they use, by leveraging formulating support. With Simplistica ingredient systems, developers can provide a nutritionally and texturally sound product using ingredients that have been selected for product optimization.
What does the Simplistica line look like in action?
In order to better showcase the functionalities behind a Simplistica ingredient system, TIC Gums created two prototype formulations with very unique label needs: a snickerdoodle cookie using Simplistica BK 6202 and a coconut milk yogurt using Simplistica YG 3206. These prototypes specifically align with market trends in their categories. Download the full blog post to learn more about these prototypes.
Reach out for help!
Our Gum Gurus have been helping customers across all food categories. Now that TIC Gums is a part of Ingredion, customers have access to complete ingredient systems. We encourage formulators to reach out with their specific needs and engage with our Gum Gurus on their formulation.
Talk with a Gum Guru about your specific application by calling our technical support hotline +1-800-899-3953 / +1-410-273-7300 or chat live online.