Creating a “Gum-Centric” Menu

Based on a long standing relationship with TIC GUMS, Chef Walter Zuromski was asked to again rise to a creative challenge.   TIC Gums, as a main sponsor of Prepared Food's Magazine's New Products Conference, was tasked with presenting and executing the menu for the annual luncheon. The thought was to create a menu that [...]

Creating a “Gum-Centric” Menu

Prepared Foods R&D Applications Seminar

TIC Gums has again asked CSG to assist in presenting an application lab at the 2008 Prepared Foods R&D Applications Seminar in Chicago. Associate Leah Sarris will assist in the planning, preparation and execution of a presentation which will showcase innovative emulsifiers in beverage and dressing applications. CSG and TIC Gums are looking forward to [...]

Prepared Foods R&D Applications Seminar

Food Product Design Features CSG

Chef Walter teamed up with Maureen Akins of TIC Gums to write an article for the December 2007 issue of Food Product Design, focusing on an in-depth look at the types and applications of icings and frostings. Download the December 2007 article

Food Product Design Features CSG
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