TIC Gums Launch New Products to Meet Cupcake Trend
Designed for icings and glazes, Ticaloid Icing Max AG is a system that delivers superior emulsification while managing moisture migration. This results in enhanced color retention, extended shelf life and a superior shine in the finished icing.
TIC Gums recently launched two new products, Ticaloid Lite HF and Ticaloid Icing Max AG, especially formatted for cake applications. Whether bakeries or manufacturers are making a classic variety like yellow cake with white frosting or a healthy variety like a high-fiber lavender cupcake that TIC Gums served at the IFT Food Expo in June in Anaheim, the new gum systems are designed to work in cupcake batters and icings.
Ticaloid Lite HF, a water soluble gum system that enhances appearance and improves the eating quality of higher fiber baked goods, including cupcakes. The special blend lends moisture and boosts fiber content for cupcake makers producing better-for-you sweets that allow their customers to have their cake and eat it, too.
Designed for icings and glazes, Ticaloid Icing Max AG is a system that delivers superior emulsification while managing moisture migration. This results in enhanced color retention, extended shelf life and a superior shine in the finished icing.
As the economic slump continues, cupcakes continue to sell like, well, hotcakes. According to the market research firm NPD Group, nearly half of Americans – 45 percent – eat cake at least once every two weeks, leaving a strong market for cupcakes. Data, shows that consumers gobbled up more than $6 billion in cake and pie sales in this country last year, with cupcakes comprising one of the largest shares of the marketplace.
“The cupcake craze shows no signs of slowing down yet,” says Maureen Akins, lead food scientist TIC Gums. “Cupcakes are even becoming a trendy choice to replace traditional wedding cakes and birthday cakes at parties and celebrations. These new gum systems have already been well received by baked good companies who are ramping up production -- and that’s the icing on the cake for everyone.”
Ticaloid Lite HF, a water soluble gum system that enhances appearance and improves the eating quality of higher fiber baked goods, including cupcakes. The special blend lends moisture and boosts fiber content for cupcake makers producing better-for-you sweets that allow their customers to have their cake and eat it, too.
Designed for icings and glazes, Ticaloid Icing Max AG is a system that delivers superior emulsification while managing moisture migration. This results in enhanced color retention, extended shelf life and a superior shine in the finished icing.
As the economic slump continues, cupcakes continue to sell like, well, hotcakes. According to the market research firm NPD Group, nearly half of Americans – 45 percent – eat cake at least once every two weeks, leaving a strong market for cupcakes. Data, shows that consumers gobbled up more than $6 billion in cake and pie sales in this country last year, with cupcakes comprising one of the largest shares of the marketplace.
“The cupcake craze shows no signs of slowing down yet,” says Maureen Akins, lead food scientist TIC Gums. “Cupcakes are even becoming a trendy choice to replace traditional wedding cakes and birthday cakes at parties and celebrations. These new gum systems have already been well received by baked good companies who are ramping up production -- and that’s the icing on the cake for everyone.”
Source: Food Ingredients First
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