04 Dec 2023 --- During Food Ingredients Europe (FiE) last week, cereal expert GoodMills Innovation highlighted the increasing demand for plant-based solutions, particularly the rise in calls for... Read More

14 Jul 2022 --- Recipes ranging from the sweet desserts of the Balkans region to the sweltering kitchens of Southeast Asia provide a colorful backdrop to flavor innovation.

05 Apr 2021 --- Italian ingredients supplier Agrumaria Reggina is set to inaugurate its first R&D center in Northern Italy, in the Lombardy Region. The “Taste Innovation Center”... Read More

11 Feb 2021 --- Valentine’s Day chocolate may provide a way to connect with loved ones during this unusual and uncertain time and still ranks as consumers’ preferred Valentine’s... Read More

21 Feb 2020 --- This week in NPD news, Nespresso Professional launched its first organic coffee as part of the company’s revamped professional origins range. US beverage brand Silk, entered... Read More

19 Aug 2019 --- Whether you need to reduce astringency, enhance mouthfeel or minimize the awareness of particulates, TIC Gums has the solution for you to address your unique beverage formulating challenges and ensure successful instant beverage development.

30 Apr 2019 --- Whether you need to reduce astringency, enhance mouthfeel or minimize the awareness of particulates, TIC Gums has the solution for you to address your unique beverage formulating challenges and ensure successful instant beverage development.

28 Jan 2019 --- Whether you need to emulsify flavors, stabilize protein, suspend particulates or enhance mouthfeel, gum blends work from TIC Gums help to address multiple beverage formulating challenges at the same time for successful, shelf-stable RTD beverages.

23 Jul 2018 --- Ingredion used IFT 2018 to highlight how Kerr Concentrates (acquired in 2015) as a concentrates and essences producer and hydrocolloids supplier TIC Gums, acquired at the end of 2016, added scope and portfolio synergies. The brands were showcased together in a single booth for the first time this year. John Lazowski, Vice President of Marketing commented on the bringing together of the three portfolios. “Over the last couple of years, since we have been beginning to integrate both, we wanted to highlight how all of these three companies have great solutions that can come together and form even better solutions for our customers,” he says.

14 Dec 2016 --- Gelatin contributes unique functionalities and texture characteristics in applications like gummy candies, vitamins or nutritional delivery systems. In fact, no single ingredient can be used to duplicate these characteristics. Corie Beyers explains to FoodIngredientsFirst how the Gum Gurus at TIC Gums use the Texture Revolution texture mapping process to first identify the key texture characteristics in gummy confections and then to evaluate new stabilizer systems for gelatin replacement.

Dairy alternative drinks tracked featuring clean label claims have grown steadily over the past years. Food gums such as gellan gum, guar gum and locust bean gum have witnessed a significant... Read More

27 Jul 2018 --- Jim Zallie took up the role of CEO at major ingredient supplier Ingredion at the start of 2018. The US-headquartered supplier was formed back in 2010 when the two major players of Corn Products International and National Starch merged. Since then it has become a leading ingredient player that functions as one of the major consolidators in the industry, with acquisitions including the purchase of Penford in 2014. Ingredion used the recent IFT Food Expo in Chicago to highlight how concentrates producer Kerr Concentrates, which was acquired in 2015, and hydrocolloids supplier TIC Gums, acquired at the end of 2016, added scope and portfolio synergies to the business. The Ingredion, TIC and Kerr brands were showcased together on a single booth for the first time this year. 

21 Sep 2017 --- These are interesting times in the field of supplier mergers & acquisitions, particularly when it comes to middle-market ingredient transactions of between US$50 million and US$1 billion in value. Recent moves have included Ingredion’s move to acquire TIC Gums at the end of 2016. A very interesting example of catering to the middle sector of the North America market was IFF’s launch of Tastepoint. Chicago-based Tim Larsen works at investment bank Houlihan Lokey, where he is a member of the bank’s Consumer Food & Retail Group, focusing on food & beverage. FoodIngredientsFirst spoke to Tim about the current market for middle-market M&A in ingredients. He began by asking Tim what’s behind the spate of recent activity in this space.

27 Jun 2017 --- Last year Ingredion entered into a purchase agreement to acquire TIC Gums. The company's knowledge in gum-based texturizers complements Ingredion’s expertise in technology, opening the door to new solutions for today’s food formulations.Together, TIC Gums and Ingredion offer the widest range of texture capabilities, superior formulation and rapid response to customer needs. Robin Wyers caught up with President of TIC Gums Brian Briggs in Las Vegas at IFT. Robin began by asking about how the acquisition has changed the business in terms of developments and market strategies.