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Gums & Starches
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Expanding Acacia's Uses

The FDA is amending the food additive regulations to provide for the expanded safe use of acacia (gum arabic) in foods.

January 10, 2014

The announcement detailed that written regulations now allow for higher maximum usage levels of acacia gum permitted in products.

The World's Texture Market

The food texture market is expected to reach $11,840.8 million by 2018.

October 28, 2013

In 2012, North America led the food texture market in value-terms, followed by Europe and Asia-Pacific.

Functional Starch Enhances

Consumers are looking for healthier food product attributes, even in indulgent snacks, cookies and crackers. That rising demand has formulators turning to more functional starches.

Mindy Maziarz, PhD, RDN

October 22, 2013

Increased market demands for functional food products pose a dilemma for R&D experts: How to make products more nutritious but not sacrifice taste or quality, especially when it comes to the typically indulgent snack foods?

New TIC Center

TIC Gums celebrates the opening of the Brass Mill Operations Center in Belcamp, Maryland.

October 7, 2013

TIC Gums now has three facilities located in Maryland.

Global Hydrocolloid Market

The global food hydrocolloid market is projected to reach $7 billion.

September 20, 2013

The demand for hydrocolloids is increasing in emerging markets such as India and China due to changes in lifestyle and preference for convenience foods.

Sustainability at Naturex

Naturex has launched a comprehensive sustainability program covering every aspect of its activities.

September 4, 2013

In order to further ongoing efforts in this area, the group is implementing a comprehensive program to define and expand sustainable practices.

Abstracts

Gum Binder, Bakery Inclusions

TIC Gums’ Add-Here CSA is a binder and film former that will hold inclusions like sesame or poppy seeds to baked goods.

July 29, 2013

TIC Gums will take the idea of “cling” to a new level.

Abstracts

Clean-label Starches

Penford’s PenPure starches are are familiar to consumers when listed in the ingredient statement.

July 29, 2013

Penford Food Ingredients’ PenPure clean-label starches are not chemically treated and are familiar to consumers when listed in the ingredient statement.

Food Research Facility Planned for UC Davis

UC Davis officials are forging a plan to turn the campus into a nexus for food research, policy and new technology.

July 25, 2013

The plan calls for the creation of a World Food Center that would tie together the more than 30 centers or institutes on the UC Davis campus that engage in research related to food, nutrition and health.