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Matt Patrick, vice president, R&D, TIC Gums, Belcamp, MD, finds that, often, food formulations are designed under rushed and challenging circumstances. "Launch timelines have become more and more aggressive over the years," he says. "We see that developers must juggle several tasks simultaneously in order to hit a predetermined launch date. Often, formulas become prematurely locked down as a result of consumer tests and long-term stability studies. All of this means that formulas have not always been optimized for cost, and ingredients systems have not been fine-tuned to achieve the most functional efficiency. My recommendation would be to go back and take a critical look at one's formulation, and if there isn't hard evidence that a given ingredient is at its optimal level, consider it an opportunity to reduce the cost of that formula, perhaps even enough to offset increasing ingredient costs."

Food Product Design
October 2009

The gum system, TIC Pretested TicaPAN^™ was used to seal peanuts. Acting as a gum Arabic replacement, it is suitable for panning applications, dries equal to or better than gum Arabic, strengthens shell, and costs less than gum Arabic. According to the company's senior principal scientist Mar Nieto, the continued high demand and uncertain supply of traditional gum Arabic led to the development of the new gum system. "The risk of not having a supply of enough gum Arabic is becoming a real concern for the chewing gum and confectionery industry, a field of application in which gum Arabic replacement has not been available," Nieto explained.

Food Technology
August 2009

"In the past, texture has often taken a back seat to flavor optimization," said Matt Patrick, vice president of R & D for TIC Gums, Belcamp, MD. "We're encouraging product developers to focus on texture design at the earliest stages of their product development projects, which enables them to fully leverage the potential of texture design in differentiating their products from those of their competitors."

Food Business News
July 2009

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