2006 Press Releases
2006 Press Releases
- TIC Gums Completes FPA-Safe Audit
- TIC Gums Announces Changes to Management Staff
- TIC Gums Boosts its Organic Series of Hydrocolloids
- TIC Gums To Set Up Texture Innovation Center at Upcoming IFT Show
- A Matter of Suspense
- Ticaloid® MP Makes Better Deep Fried Foods
- Final Flourish
Past Press Releases
2007 2006 2005 2004 2003
TIC Gums Completes FPA-Safe Audit
BELCAMP, MD August 28, 2006 – The Food Products Association (FPA) is a worldwide organization that helps food manufacturers create a safe and secure food supply. One way FPA accomplishes this goal is to provide thorough and intensive third party audits of food and food ingredient companies to ensure all areas of the business comply with generally accepted standards in the areas of food safety, manufacturing practices, and regulatory requirements.
As part of the company’s ongoing quality program, TIC Gums recently invited FPA into its facility for an FPA-Safe audit that lasted five days. TIC Gums completed the audit with flying colors, receiving a score of 96.9 on a scale of 1001 and receiving no rating lower than “substantially meets” requirements.
The FPA-Safe audit is just one of the many audits in which TIC Gums participates. Others include audits by the American Institute of Baking (AIB) and both internal and external ISO audits.
TIC Gums is the #1 preferred hydrocolloid supplier to the U.S. food industry for eight consecutive years supplying a complete line of gums and gum systems: Agar, Agaroid®, Alginates, Acacia, Aragum®, Caragum, Carrageenan, Colloids, Freedom Gum, Guar, Guarcel®, GuarNT®, Inulin, Ticacel MCC, Locust Bean Gum, Nutriloid®, Pectin, Pre-Hydrated®, Saladizer®, Stabilizers, Ticagel™, Ticaloid®, Ticalose® CMC, Ticaxan®, Xanthan and Ticamulsion®.
TIC Gums Announces Changes to Management Staff
BELCAMP, MD – July 18, 2006 – TIC Gums, a manufacturer of hydrocolloids based in Belcamp, Maryland, has recently announced changes to their upper management staff.
After successfully completing his role as interim President, Scott Riefer will now serve as Vice President of Science and Technology. Greg Andon, formerly Vice President of New Business Development, has been named President of TIC Gums. Libby Haven, previously Manufacturing Manager, has been promoted to the role of Vice President of Operations.
TIC Gums is the #1 preferred hydrocolloid supplier to the U.S. food industry for eight consecutive years supplying a complete line of gums and gum systems: Agar, Agaroid®, Alginates, Acacia, Aragum®, Caragum, Carrageenan, Colloids, Freedom Gum, Guar, Guarcel®, GuarNT®, Inulin, Ticacel MCC, Locust Bean Gum, Nutriloid®, Pectin, Pre-Hydrated®, Saladizer®, Stabilizers, Ticagel™, Ticaloid®, Ticalose® CMC, Ticaxan® Xanthan, and Ticamulsion™ emulsifiers. For more information about TIC Gum systems, potential applications, or other products, contact TIC Gums at (800) 899-3953.
TIC Gums Boosts its Organic Series of Hydrocolloids
BELCAMP, MD, June 2006 –More consumers are reaching for organic products, and food manufacturers are working overtime to deliver them. According to the Organic Trade Association, organic food sales totaled nearly $14 billion in 2005 and are projected to reach nearly $16 billion by the end of this calendar year.
For a product to be labeled as certified organic, it must contain organic ingredients, which can cause sourcing challenges for manufacturers. To help food and beverage companies to be able to label their products as certified organic and simultaneously maintain quality standards, TIC Gums offers a range of organic gums and gum blends.
Among the latest is TICorganic® Certified Organic Inulin. Introduced this spring, TICorganic Certified Organic Inulin is designed for use in nutritional and functional foods that are popular in the organic and natural marketplace. Inulin has become well known in recent years for its function as a source of soluble dietary fiber and related prebiotic benefits. “Demand for inulin has been steadily growing, due to the positive ‘buzz’ about its health properties. At the same time, interest in an organic has been remarkably strong as well, so it made sense to speed up our offering of a certified organic form,” says Greg Andon, national sales manager for TIC Gums.
TIC offers several other organic hydrocolloids that have been expanding in applications, too, such as its TICorganic Gum Arabic Spray Dry, TICorganic Guar Gum and TICorganic Locust Bean Gum. As a testament to the demand for more customized gums to be used in certified organic products, TIC Gums last year developed TIC Pretested Dairyblend Organic IC for 100% organic ice cream.
TIC Gums is the #1 preferred hydrocolloid supplier to the U.S. food industry for eight consecutive years supplying a complete line of gums and gum systems: Agar, Agaroid®, Alginates, Acacia, Aragum®, Caragum, Carrageenan, Colloids, Freedom Gum, Guar, Guarcel®, GuarNT®, Inulin, Ticacel MCC, Locust Bean Gum, Nutriloid®, Pectin, Pre-Hydrated®, Saladizer®, Stabilizers, Ticagel™, Ticaloid®, Ticalose® CMC, Ticaxan®, Xanthan and Ticamulsion®.
TIC Gums To Set Up Texture Innovation Center at Upcoming IFT Show
BELCAMP, MD, June 2006 – Going with a good feeling, so to speak, TIC Gums is emphasizing the importance of texture in today’s food and beverage products with its booth at the Food Expo and annual meeting of the Institute of Food Technologists (IFT), to be held June 24-28 in Orlando, Florida. At the Food Expo, TIC will set up its Texture Innovation Center and demonstrate in a real way how the attribute of texture makes a critical difference in the final product.
“There has truly been an explosion of new food and beverage products lately, as brands seek to differentiate themselves in a competitive marketplace with products that offer specific benefits, whether from a nutrition or wellness standpoint or from a unique flavor perspective,” says Scott Riefler, president of TIC Gums. “Food companies are trying to create foods and drinks that have true mouth appeal, and much of that goes back to texture. And if texture is off, the product is viewed as off.”
In its Texture Innovation Center at IFT, TIC Gums is spotlighting four gum systems that reflect manufacturers' interest in formulating products with the right texture as well as the right taste and appearance.
To that end, one innovative gum system TIC Gums is highlighting is TIC Pretested® Pre-Hydrated® Ticaxan® Xanthan Rapid 3, a product that allows a manufacturer to add xanthan gum to water without problematic lumps that often accompany dusty xanthan gum on its own. At the IFT display, TIC Gums will share information on Pre-Hydrated Ticaxan Xanthan Rapid 3 and its application in products ranging from salad dressings to marinades to dry mix beverages.
In its Texture Innovation Center TIC is also providing information and product samples of its TIC Pretested Saladizer® Mayo Cold Set designed for low-fat and fat-free mayonnaise products. Chicken salad made with the product, which is used in a cold process instead of the traditional heating method that can result in product slowdowns and consistency problems, will be available as well.
Attendees at the Food Expo will also get to check out the textural properties of one of TIC Gums’ latest innovations, TIC Pretested Stabilizer Culinary Foam. Designed for use in specialty dishes where a culinary foam adds a burst of flavor, texture and a distinctive flourish, the new system is comprised of a blend of gums chosen for their own unique properties. Foam-topped iced tea will be available for sampling.
Finally, in addition to learning about the latest gums that impart a consistent, successful texture, those who stop by the Texture Innovation Center will learn how gums can improve mouthfeel and appearance of products that often pose texture-related challenges. For instance, although it’s increasingly clear that foods and drinks with high level of soluble dietary fiber are healthy; many products high in fiber aren’t always viewed as the tastiest. To help food processors develop palatable high fiber items that are as good as their composition, TIC Gums offers a variety of gums that are naturally high in dietary fiber. In fact, some water-soluble gums provide at least 80 percent soluble dietary fiber.
TIC Gums is the #1 preferred hydrocolloid supplier to the U.S. food industry for eight consecutive years supplying a complete line of gums and gum systems: Agar, Agaroid®, Alginates, Acacia, Aragum®, Caragum, Carrageenan, Colloids, Freedom Gum, Guar, Guarcel®, GuarNT®, Inulin, Ticacel MCC, Locust Bean Gum, Nutriloid®, Pectin, Pre-Hydrated®, Saladizer®, Stabilizers, Ticagel™, Ticaloid®, Ticalose® CMC, Ticaxan®, Xanthan and Ticamulsion®.
A Matter of Suspense
TIC Pretested® Saladizer® 250-ST Provides Unique Emulsification and Stabilizing Properties
BELCAMP, MD - February 2006- There are suspense novels, and then there is novel suspension. For food and beverage formulations that require a delicate balance of suspension and emulsification, TIC Gums offers its TIC Pretested® Saladizer® 250-ST.
Saladizer® 250-ST is designed to maximize the synergistic interaction of its blend of natural gums. In applications, the gums work together to generate viscous aqueous solutions with both stabilizing and emulsifying properties, making the cold water soluble blend an ideal choice for oil-in-water emulsions such as salad dressings, barbecue sauces, relishes, hot sauces and relishes. The product is also specially formulated for high-salt recipes like Asian sauces and marinades, gravies and soup concentrates. “Our Saladizer® 250-ST has become a ‘go-to’ ingredient for sometimes challenging products. It works because it is a specially designed solution,” says Greg Andon, TIC Gums’ national sales manager. “As the market for dressings, sauces and soups continues to expand with new flavor profiles and varieties, this problem-solving gum system has been part of the mix – literally.”
TIC Pretested® Saladizer® 250-ST is available in a virtually lump-free Pre-Hydrated® version for ease of dispersion and reduced nuisance dust. Typical usage levels for TIC Pretested® Saladizer® 250-ST range from 0.2 percent to 0.5 percent, depending on desired final viscosity and solids levels.
TIC Gums is the #1 preferred hydrocolloid supplier to the U.S. food industry for seven consecutive years supplying a complete line of gums and gum systems: Agar, Agaroid®, Alginates, Acacia, Aragum®, Caragum, Carrageenan, Colloids, Freedom Gum, Guar, Guarcel®, GuarNT®, Inulin, Ticacel MCC, Locust Bean Gum, Nutriloid®, Pectin, Pre-Hydrated®, Saladizer®, Stabilizers, Ticagel™, Ticaloid®, Ticalose® CMC, Ticaxan®, Xanthan and Ticamulsion®.
Ticaloid® MP Makes Better Deep Fried Foods
BELCAMP, MD - March 2006 - Fried foods require special considerations for food manufacturers. Consumers expect uniformity in the coating of each piece and a texture that isn’t soggy. This can be difficult to accomplish in the harsh environment of food service. Ticaloid® MP can help.
Ticaloid® MP is a hydrocolloid system that prevents fried food from experiencing “blow-outs” during frying and reduces the amount of oil that is picked up from the fryer. When added to the filling of appetizers such as fish balls, crab cakes, or potato croquettes, Ticaloid® MP forms a gel when heated which prevents the individual pieces from breaking apart in the fryer and helps maintain a uniform shape. At the same time, it acts as a barrier which can reduce oil pickup during frying by about 20%.
Ticaloid® MP also helps control syneresis, or weeping, in food products such as mashed potatoes and various prepared entrees. The gum system allows for effective water binding in non-heated systems and forms strong gels when a product is heated. Such flexibility is key, says Maureen Akins, food scientist. “This combination provides protection from water loss over a large temperature range,” Akins says.
For more information about Ticaloid® MP or for a product sample, call TIC Gums at (800) 899-3953 or visit www.ticgums.com.
TIC Gums is the #1 preferred hydrocolloid supplier to the U.S. food industry for seven consecutive years supplying a complete line of gums and gum systems: Agar, Agaroid®, Alginates, Acacia, Aragum®, Caragum, Carrageenan, Colloids, Freedom Gum, Guar, Guarcel®, GuarNT®, Inulin, Ticacel MCC, Locust Bean Gum, Nutriloid®, Pectin, Pre-Hydrated®, Saladizer®, Stabilizers, Ticagel™, Ticaloid®, Ticalose® CMC, Ticaxan®, Xanthan and Ticamulsion®.
Final Flourish
TIC Pretested® Stabilizer Icing Makes for Top-Tier Icings and Glazes
Belcamp, MD - May 15, 2006 - Exceptional taste and visual appearance in a bakery product isn’t just icing on the cake. It can actually depend on the icing on the cake.
Indeed, no matter how good a cake, coffeecake, doughnut, brownie or pastry itself may be, it’s often the icing or glaze that tops it off in taste and catches a consumer’s eye – or, on the other hand, turns them away. To help bakeries create icings and glazes that are effective, consistent and palate-pleasing, TIC Gums now offers a specially-designed gum system, TIC Pretested® Stabilizer Icing.
“The development of our Stabilizer Icing reflects the fact that today’s food manufacturers, including bakeries, are looking for real solutions to specific challenges,” says Maureen Akins, Food Scientist for TIC Gums, who has worked on several product applications with the new ingredient. “This innovative gum system solves common defects in bakery icings and glazes and prevents problems from happening in the first place.”
Comprised of a blend of hydrocolloids, Stabilizer Icing imparts properties key to stable icings and glazes, such as emulsification, aeration and water binding. The cold water soluble powder, which works by emulsifying fat in the icing and stabilizing foam-like textures, is also effective in preventing sugar “blooms” that can occur in products like cream cheese icing, German Chocolate icing and ganache glaze.
Usage levels for Stabilizer Icing range from 1.25 to 1.50%.
For more information about or for samples of Stabilizer Icing, please call TIC Gums at (800) 899-3953.
TIC Gums is the #1 preferred hydrocolloid supplier to the U.S. food industry for seven consecutive years supplying a complete line of gums and gum systems: Agar, Agaroid®, Alginates, Acacia, Aragum®, Caragum, Carrageenan, Colloids, Freedom Gum, Guar, Guarcel®, GuarNT®, Inulin, Ticacel MCC, Locust Bean Gum, Nutriloid®, Pectin, Pre-Hydrated®, Saladizer®, Stabilizers, Ticagel™, Ticaloid®, Ticalose® CMC, Ticaxan®, Xanthan and Ticamulsion®.