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Organic tara gum: TIC Gums extends hydrocolloid portfolio
13 Jun 2018 --- TIC Gums now offers organic tara gum, TICorganic Tara Gum HV, as another tool in its broad portfolio of hydrocolloids, expanding its capabilities of providing unique solutions to formulation challenges. Ease texture challenges Tara is a plant-based hydrocolloid derived from the Peruvian carob tara tree and is used in a broad range of applications for a variety of purposes: Due to its galactomannan structure, TICorganic Tara Gum HV can be used as an alternative to other galactomannans, such as locust bean gum (LBG) and guar gum, in specific applications. Similarly to LBG and guar, Tara provides thickness and creaminess, as well as an enhanced eating experience. Meet label goals Corie Beyers, Marketing and Communications Manager at TIC Gums, tells FoodIngredientsFirst: “The phrase ‘clean label’ has seen many different definitions, as companies and consumers hone in on what is important to them about their food. Although there is no concrete definition of clean label, we see companies use specific designations, such as organic, as parameters.” “Our goal is to offer products that align with those designations and offer support as food developers and consumers to continue to cultivate their own version of clean label. Our biggest drive for supplying organic ingredients is to offer all solutions to food developers so they can develop products that align with their label claim goals,” she states. “In addition, the current locust bean gum (LBG) market is experiencing a shortage and is seeing price increases as much as 100 percent due to lower than average seed harvest. Our gum gurus have optimized tara and tara blends as alternative solutions to LBG in many applications. These blends are often a cost-effective way to deliver the same, if not better, results,” Beyers explains. “Tara can be used in a variety of applications, but it performs exceptionally well in fruit preps, beverages, ice creams and frozen desserts, providing such functionalities as moisture control viscosity, and freeze-thaw stability,” she adds. By Elizabeth Green To contact our editorial team please email us at editorial@cnsmedia.com 
TIC Gums
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COMPANY DETAILSTIC Gums 10552 Philadelphia Rd MD 21162 United States
Tel. (410) 273-7300 Fax. (410) 273-6469 ACTIVE CATEGORIESHydrocolloids, Stabilisers and Gelling Systems You can count on TIC Gums for all your texture and stabilization needs. Because their product line includes not only individual hydrocolloids and blended gum systems, but also innovative products at the leading edge of hydrocolloid technology, they are able to recommend stabilizers that are the most functional and cost effective for your application. Related ArticlesFood Ingredients News Weekly Roundup: Nestlé revives Zimbabwe's coffee industry, Corbion achieves sustainability rating from Ecovadis
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27 Jul 2018 --- New Ingredion CEO, Jim Zallie is targeting strong growth for his company in specialty ingredients, which will be partly achieved through further acquisitions. M&A activity will almost certainly follow in the form of bolt-ons, but even something more transformational such as a major merger would be considered. “The exciting part about our company is that we have a strong balance sheet,” he says in a detailed exclusive interview with FoodIngredientsFirst. “The opportunity for bolt-on acquisitions would be a sweet spot for us, but equally, if an opportunity to be transformational that was more sizeable opened up, we are willing and interested in doing that as well. We are not narrowly focused, nor afraid of a tremendous opportunity to grow and build our portfolio.” Business News The consolidating ingredients sector: Ingredion convergence epitomizes a tightening sector
23 Jul 2018 --- The integration of several portfolios into a single larger ingredient entity was a key theme at the IFT 2018 Food Expo in Chicago last week. The relatively small trade show floor was a reminder of how many previous exhibiting companies have been swallowed up over recent years, in order to be integrated into the likes of DSM (e.g. Martek, Ocean Nutrition Canada and Fortitech), Kerry (e.g. Ganeden, Red Arrow and Biothera), ADM (Wild Flavors) and IFF (Ottens Flavors and David Michael). Naturex (currently being acquired by Givaudan) could be the next to disappear from a show floor, amid a consolidating ingredients world, where questions must soon be raised about a growing lack of competition and diversity in ultimate holding companies. Food Ingredients News Virtual beverage lab: Ingredion expands Idea Labs platform
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