TIC Gums Simplistica ingredients system line

Company: TIC Gums

Ingredient Snapshot: TIC Gums will introduce the Simplistica line of ingredient systems at Engredea 2018. The Simplistica ingredient systems line will include optimized solutions from TIC Gums and Ingredion, including hydrocolloids, starches, plant proteins, sweeteners and more. TIC Gums will debut two prototypes that use Simplistica systems: a gluten-free snickerdoodle cookie and a vegan, coconut-based yogurt. Samples of the cookies made with Simplistica BK 6202 and the yogurt made with Simplistica YG 3206 will be available to try at the TIC Gums Booth #3790.

With Simplistica ingredient systems from TIC Gums, food and beverage developers are now able to better align their formulation and label claim goals with the attributes of the ingredients they use. Simplistica systems also make it possible for food developers to make use of the legendary customer service from TIC Gums in a more comprehensive way. With these ingredient systems, developers are able to provide a nutritionally and texturally sound product using ingredients that have been selected by the Gum Gurus at TIC Gums for product optimization.

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 are able to 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.

We’ve introduced and installed technology for some of the largest US confectionaries – where they’ve literally switched their reactivation heat source from fossil fuels, to existing sustainable hot water.

Join global expert Dr. Soo-Yeun Lee of Washington State University and Chef Aaron Andrews of Ajinomoto Health & Nutrition North America (AHN) as they share how umami and specifically, monosodium glutamate (MSG), can reduce sodium in bread and other baked goods.