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Entry posted March 7, 2011 by Stacy VanDenHeuvel
TIC Gums develops new products that make a smooth, stable yogurt
and meet USDA organic certification guidelines
WHITE MARSH, MD – February 28, 2011 – Thanks to TIC Gums, organic yogurt lovers can enjoy 100% certified organic full-bodied yogurts that measure up to organic compliant brands.
TICorganic YG Cup Set is a 100% organic stabilizer for cup set organic yogurt products. TICorganic YG Vat Set is a specialized blend of 100% certified organic ingredients ideal for stirred yogurts. These new products are now available, and provide increased stability for organic yogurt fans.
“Some organic yogurts lack the texture and overall quality of non-organic yogurts,” explains Tim Andon, business development specialist. “We set out to produce a 100% certified organic yogurt that could compete with the best-selling organic and organic-compliant yogurts on the market.”
TIC Gums is the sole U.S. provider of 100% organic agar, the latest addition to the company’s comprehensive line of certified organic gums, one of the largest portfolios of organic gums available.
A high gel strength fine mesh extract from red seaweed, TICorganic YG Cup Set improves gel structure of yogurt with increased control of syneresis for improved product quality throughout the shelf-life. TICorganic YG Vat Set offers the same benefits of YG Cup Set, but was specially developed to stabilize stirred style yogurts.
To demonstrate acceptability, consumer testing was conducted comparing a nationally-sold organic-compliant yogurt with a 100% organic yogurt made with the TICOrganic YG Cup Set. The results indicated that the YG cup set performed equally in overall liking scores and ranked higher in smoothness and lower in grainy appearance than the national brand.
Serving the organic food industry is a TIC Gums priority, since certified organic ingredients allow food manufacturers to meet increased consumer demand for organic products.
“Many consumers choose foods perceived as healthier and more environmentally friendly. Organic food makers must maintain organic certification by identifying organic ingredients that meet USDA standards,” Andon explains.
TIC Gums’ Texture Innovation Center was the setting for the development of TICorganic YG Cup Set and TICorganic YG Vat Set. The center includes TIC Gums’ research and development laboratory, pilot plant facilities, and culinary test kitchen. The pilot plant is equipped to manufacture finished products for a variety of applications and to develop processing techniques for innovative new gum systems. The center’s research and development lab includes all the equipment necessary for analyzing finished products of all types.
About TIC Gums
TIC Gums is a global leader in advanced texture and stabilization solutions for the food industry. Food and beverage companies rely on TIC Gums to improve the texture, stability, consistency, nutritional profile and shelf appeal of their products. Legendary customer service, high quality standards and the unrivaled knowledge of TIC Gum Gurus® has made TIC Gums the industry leader for more than 100 years.For more information, visit www.ticgums.com/dairyblend.
- Entry posted October 12, 2010 by Stacy VanDenHeuvel
The latest addition to a growing organic line helps the industry leader meet increased consumer demand for organic foods
WHITE MARSH, MD – September 27, 2010 – TIC Gums has become the sole U.S. provider of 100% organic agar, a certification that appeals to a growing number of food manufacturers.
TICorganic® Agar 150-C is the latest addition to its comprehensive line of certified organic gums, one of the largest portfolios of organic gums available. Certified organic ingredients allow food manufacturers to meet increased consumer demand for organic products.
A high gel strength fine mesh extract from red seaweed, TICorganic Agar 150-C, has various applications, from preventing the crystallization of sugar glazes to improving the gelling properties of yogurt.
Organic food processors also can use TICorganic Agar RS-100, another specially processed certified organic agar. TICorganic Agar RS-100 can be used in hot flat icings, doughnut glazes, jelly candies, and marshmallows, to name a few and this specially processed agar does not require boiling to hydrate. Processing at 170° to 180°F will allow for complete hydration and avoid the extra step of boiling and save significant production time. Gels exhibit hysteresis lag useful in many applications.
Organic sales growth continues to outpace total sales of comparable conventional food and non-food items by a significant margin. While organic food sales were up 5.1% in 2009, total food sales were up by only 1.6%, according to the Organic Trade Association’s 2010 Organic Industry Survey.
“Consumers are demanding foods they perceive as healthier and more environmentally friendly,” says TIC Gums business development specialist Tim Andon. “This product’s certification is certainly a selling point.”
He adds that demand for TIC Gums’ entire organic line is growing. Third -party certification means TICorganic Agar 150-C, TICorganic Agar RS-100, and other organic gums and gum systems meet the stringent standards established by the U.S. Department of Agriculture (USDA). As a result, any company producing organic products does not have to rely on non-organic ingredients that could jeopardize organic claims.
TICorganic Agar 150-C and TICorganic Agar RS-100 – used primarily by the dairy, baked goods, and confections industries -- are also high in fiber, another plus for health-conscious consumers.
- Entry posted September 8, 2010 by Stacy VanDenHeuvel
Gums can provide more dietary fiber than oat or wheat bran, while also improving the texture, look, and ‘feel’ of our favorite foods
WHITE MARSH, MD – September 1, 2010 – The texture, the look, and the ‘feel’ of the foods we love benefit from the use of gums, but these gums also give food an added health bonus -- fiber.
Gums add soluble dietary fiber to a range of foods and beverages and most gums are 80% soluble dietary fiber, providing more soluble fiber than oats, wheat bran, and other better-known fiber sources.
“Fiber is the hidden health benefit of gums,” says Dr. Mar Nieto, senior principal scientist at TIC Gums, the industry leader in advanced hydrocolloids and gum systems.
“You can see, for example, that a particular food is, say, smooth, rich, and creamy, and that texture is the result of using gums. However, the benefit you can’t see is that these gums also add soluble dietary fiber essential to our overall health.”
Medical and nutrition experts agree that dietary fiber, particularly soluble fiber, promotes a healthy cardiovascular system and helps to maintain blood sugar and cholesterol levels within normal limits. Soluble dietary fiber has also been shown to help maintain a healthy intestinal tract.
The importance of fiber has prompted more than half of Americans to increase their consumption of whole grain foods in the last five years, yet while adults should consume between 25 to 30 grams of fiber a day, the average American consumes only 14 to 15 grams.
“It shouldn’t come as a shock that consumers expect healthful paybacks from the foods they already consume regularly,” says Dr. Nieto. “They’re not likely to take supplements and aren’t willing to sacrifice taste for perceived health benefits. This means each ingredient should be multifunctional.”
When it comes to gums, that functionality is built in. And since gums are in a wide range of prepared foods – from barbecue sauce to ice cream, from salad dressing to cheese – “chances are consumers are getting some of the fiber they need, largely without even knowing it,” says Dr. Nieto.
For more information on gums and fiber, visit http://www.ticgums.com/innovation-center/soluble-fiber.html.
- Entry posted June 29, 2010 by Stacy VanDenHeuvel
TIC Gums spoke about our historical and continuing commitment to food safety. This commitment is manifest in the safety and quality of each of our products, throughout our culture, and in our continuing drive for improvement and validation of our existing food safety systems. One of the many ways we validate and enact improvement of these systems is through 3rd party audit programs. Earlier this year we decided to pursue the Safe Quality Food (SQF) Certification, one of the most cutting edge, inclusive, and difficult certifications for a food manufacturer to obtain. SQF differs from previous audit requirements (AIB, GMA-SAFE, etc.) in that this is not a once-per-year audit, but instead an inclusive food safety and quality management system. The audit is not a snapshot in time but a health check of the underlying processes that ensure the safety and quality of our products. Three months later I am so very proud to report that we not only achieved this certification, but achieved it at the highest possible degree (scheme 2000, Level 3) with a score of 99.25%! Achieving this certification validated the effectiveness of our existing processes and, what’s more, required us to re-think some of our previous assumptions and continue to improve our overall food safety and quality processes.
- Entry posted May 3, 2010 by Stacy VanDenHeuvel
TIC GUMS’ TICALOID® SAUCIER PROVIDES HIGH PERFORMANCE STABILIZING AND ENHANCEMENT IN SAUCE APPLICATIONS
The thickening, suspension and cling attributes that the world’s greatest chefs strive to achieve
White Marsh MD, April 28, 2010 - TIC Gums has introduced Ticaloid® Saucier, which was specifically designed through the collaborative expertise of TIC Gums’ Gum Gurus®. “Our combined efforts demonstrate that a vast range of sauce products can be significantly improved by using Ticaloid Saucier as a stabilizer,” said Coki Fisseha, a Culinary Scientist at TIC Gums.
Fisseha said that in addition to Ticaloid Saucier’s ability to do a better job in stabilizing sauces, the TIC Gums innovation can provide better emulsifying, thickening and suspension. She also placed a strong emphasis on Ticaloid Saucier’s ability to enhance the cling factor. “The succulent sensation of ‘cling’ enhances the enjoyment of sauce and sauce-type products,” she said. “Consumers take delight in sauces that complement meat, poultry and vegetarian entrees and side dishes. This ‘cling’ factor creates a highly valued, complex sensory perception, greatly adding to their pleasure.”
Factors that drive consumer desire for better tasting sauces and sauce type products
Marketing Specialist Stacy VanDenHeuvel cited two factors that support the advantage of formulations that deliver improved sauces and sauce-type products. She cited a 2009 Mintel report that demonstrated steady growth in ethnic foods since 2004, pointing out that sauces play an important role in driving ethnic food product choices.
“Mintel forecasts a solid growth of almost 20% in ethnic foods from 2010 to 2014, and reports a $2.2 billion record high in ethnic food products in 2009. These data indicate that there is real opportunity for the manufacturers of ethic food products to improve their lines of products where sauces can count as real differentiators,” she said.
VanDenHeuvel underscored this factor by mentioning a Food Marketing Institute finding that in 2009, 85% of consumers said they were eating home cooked meals more than three times a week, up from 75% in 2006. “The economy has brought consumers back to the kitchen and they are going to the supermarket a lot more than they are frequenting expensive restaurants. Consumers are looking for the sauces that will give their home cooked meals those highly preferred ethnic tastes in both gourmet and home-style categories.”
Suited to a vast range of applications
It was further explained that TIC Gums’ Ticaloid Saucier was tested in a variety of sauce types, including standard brown, tomato, chicken, barbecue and grilling sauces as well as in marinades. “Our Gum Gurus have a real understanding of what the world’s greatest chefs look for in the sauces they create. Our goal was to provide better stabilization and create sauces that are thick while smooth, and provide cling yet balanced texture - and that is exactly what we were able to achieve,” concluded Fisseha.
For more information about TIC Gums’ Ticaloid Saucier, contact a Gum Guruat our technical services hotline, (800) 899-3953, or visit www.ticgums.com.
- Entry posted April 27, 2010 by Stacy VanDenHeuvel
Three new blends deliver creamier, thicker texture for more satisfying traditional and nutritional dairy applications
TIC Gums announces the immediate availability of stabilizers for protein beverages that provide benefits in a wide range of dairy and alternative formulations. "Our Gum Gurus® have innovated three ingredients specifically created for pasteurized milk products, chocolate and alternative protein beverages. These stabilizers improve texture, providing thick, mouth coating sensations while also overcoming the formulation challenges of healthier beverages," said Donna Klockeman, dairy food scientist.
Klockeman cited the benefits of TIC Pretested® Colloid 760 MB Powder, Dairyblend MB2 and Ticaloid® 875. She explained that after extensive testing of each of these stabilizing ingredients in TIC Gums' state-of-the-art applications and pilot plant facilities in White Marsh, Maryland, it was determined that they are compatible with the range of other ingredients used in most traditional dairy and functional alternative protein beverage applications.
TIC Pretested Colloid 760 MB Powder: a unique stabilizer blend for pasteurized chocolate milk and other dairy products
Colloid 760 MB Powder is ideal for pasteurized chocolate milk products while it can also be utilized to increase body and creamy texture in variegating syrup, eggnog and buttermilk. This process stable ingredient provides excellent cocoa and flavor suspension in pasteurized products.
Dairyblend MB2: based on proprietary Dairyblend technology
Dairyblend MB2 was developed to stabilize chocolate dairy and milk beverages, especially those that require challenging UHT processes. Dairyblend MB2 has been tested in TIC Gums' dairy applications and pilot plant facilities and provides slightly added viscosity while giving suspension to cocoa in UHT processed finished beverages.
Ticaloid 875
The Ticaloid 875 gum system was specially developed for use in protein fortified products, including those that are identified as 95% organic. This ingredient successfully interacts with milk and soy protein ingredients, imparting viscosity and body. It has synergistic properties with starch also making it suitable for puddings and functional alternative protein beverages where thick and creamy characteristics are desirable.
Klockeman concluded, "The continuing demand for healthier dairy products and alternatives that do not compromise the creamy texture of traditional products is an excellent rationale for reformulating products with one of our stabilizers for protein beverages. Our Gum Gurus® are available to work with customers in the development of new or improved product formulations that take advantage of these new ingredients."
- Entry posted February 15, 2010 by Stacy VanDenHeuvel
Take a moment and think about your last product development project. What percentage of your effort was spent designing the flavor system? Now, what percentage of time was spent deliberately designing the texture? I’ll bet there’s a significant difference between the two. If so, you’re not alone. I’ve had a lot of conversations with product developers over the past few years and the responses have been similar. So, before your lift a beaker to start your next project, I encourage you to think through your texture targets up front, and how you’ll achieve them. Just like your favorite (and least favorite) foods, I’m pretty sure it’s combination of flavor and texture that’s driving your reaction.
- Entry posted January 19, 2010 by Stacy VanDenHeuvel
As we approach the new decade, the culinary trends of 2010 bring back some of the classics such as bacon as well as new exciting flavors like rose water. The upcoming year is all about simplicity packed with flavor. Ethnic flavors like those of Latin America, India, and North Africa are among the most popular trends. I'm excited to play around with different flavors and recipes that would complement the cooking trends of the coming year. A sizzling chicken burger with grilled papaya and bacon or even a warm goat cheese and spinach salad tossed in a light rose water poppy seed dressing makes me look forward to the New Year.
If these trends intrigue you and you would like to know more - especially how gums can be integrated, contact me, Coki Fisseha, culinary scientist, at cfisseha@ticgums.com.
- Entry posted December 21, 2009 by Stacy VanDenHeuvel
Coat your berries while they are still frozen with our TIC Pretested® Colloid 911 to prevent weeping, especially in muffins or other baked goods. As the berries thaw the water and gum form a protective glaze. To use, sprinkle 1.5-3.0%, based on the weight of the berries. You can see from the photo that the berries retain their shape and your baked good retains its color. To save your own berries order a sample to see for yourself from http://ticgums.com/Product.asp?ID=41
- Entry posted December 1, 2009 by Stacy VanDenHeuvel
Our Gum Gurus® are often asked if we offer a 100% organic xanthan - the answer is because xanthan gum is an exopolysaccharide from the organism Xanthamonas campestris and is alcohol precipitated to make the finished powdered form - it cannot be manufactured as 100% organic. However, to meet your needs we offer our Ticaxan® Xanthan GMO-Free which can be used in finished products bearing the 95% organic ingredient label. We offer many organic products that can be labeled as 100% organic and we are authorized to operate under the Maryland Department of Agriculture's Organic Certification Program.
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