TIC Gums will debut new stabilization solutions for use in ready-to-drink (RTD) beverages with specialized focus on low pH and high-protein, neutral applications at booth No. 1926 during the Institute of Food Technologists Annual Meeting & Food Expo on July 11-14 in Chicago.
Health and wellness trends continue to penetrate the RTD beverage category as consumer demand drives growth for nutritionally fortified products. To capitalize on this trend, product developers are challenged to create products with increased protein and maximized nutritional value while still delivering a stable beverage with desirable textural attributes. Additionally, some consumers are leaning away from products that they deem as not clean-label, which contributes to another layer of formulation complexity.
To target stabilization in high-protein beverages, product developers can leverage the benefits of Ticaloid® Pro 571 SET, which allows for cost-in-use savings while stabilizing high-protein RTD beverage formulations without increasing viscosity. A cinnamon-oat beverage sample will be available during the show to demonstrate the Ticaloid Pro 571 SET technology. For those developers seeking a clean label, non-GMO or organic compliant option for their formulation, Ticaloid® Pro 148 OG suspends high-protein systems, enhances mouth coating and creates a more indulgent beverage.
Dairyblend Acidified Beverage 120 increases the uniformity of color and the rate at which an acidified dairy beverage clears the mouth while reducing the awareness of particulates. This cost-effective system will be demonstrated with samples of a raspberry yogurt beverage. For clean label or non-GMO formulations, TIC Pretested® Apple Pectin AM 800 impacts mouth coating, enhances slipperiness and reduces the awareness of particulates.
Technical papers for the all four products, along with exclusive formulations for both of the beverage samples, will be available at booth No. 1926.
In addition to launching this expanded line of protein-stabilization solutions, TIC Gums’ food scientists will host presentations to discuss current trends within the food manufacturing industry. Steven Baker, senior food scientist, will present at the symposium Ingredient and Methodology Strategies in Developing Gluten-free Bakery Formulations from 10:30 a.m. until noon July 12. Dan Grazaitis, senior food scientist, will present at the symposium Formulating for Clean Label Products: Regulatory, Market Drivers and Ingredient Selection Options for the Product Developer at 10 a.m. to 11:30 a.m. July 13. Both sessions will take place in room S501abc of the McCormick Place convention center.