TIC Gums eyes optimization with new Simplistica Ingredient Systems
28 Feb 2018 --- TIC Gums, an Ingredion company, is set to introduce the Simplistica line of ingredient systems at Engredea 2018, which will include optimized solutions from TIC Gums and Ingredion, including hydrocolloids, starches, plant proteins and sweeteners.
Simplistica BK 6202: Snickerdoodle Cookie
Simplistica BK 6202 is a new ingredient system from TIC Gums that uses hydrocolloids and pea protein concentrate to optimize the formulation of cookies and other baked goods that carry enhanced label claims.
With health and wellness trends continuing on the forefront of the food and beverage industry, TIC Gums developed a reduced sugar, gluten-free, dairy-free, egg-free snickerdoodle cookie that has four times the amount of protein compared to a traditional cookie to highlight the benefits of using a blend of proteins and hydrocolloids.
This system is a solution to the challenges associated with cleaning up labels, especially in a traditionally indulgent food category. When using Simplistica BK 6202, the Gum Gurus can examine a formulation from a more holistic stand-point and make suggestions about usage levels and other factors, ultimately contributing to a product that aligns with the needs of developers.
Simplistica YG 3206: Vegan Yogurt
Simplistica YG 3206 is a new ingredient system from TIC Gums that leverages faba bean and stabilizers to optimize vegan yogurt fortified with protein.
To showcase the functionality of Simplistica YG 3206 in vegan yogurt formulations, TIC Gums has developed a coconut milk yogurt prototype which will be available at Engredea. This coconut-based yogurt delivers five grams of protein in an application that typically fails to make any protein claims. Simplistica YG 3206 from TIC Gums addresses the common challenges to working with vegan formulations, from maintaining protein levels in line with dairy counterparts to protecting texture and taste.
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