Knowledge
20 May, 2021 / 18 October, 2023
Gum base is the ingredient that distinguishes chewing and bubble gum from all other confectionery products. It is an insoluble and non-nutritive substance that enables a chewing gum to be chewed for hours without experiencing substantial changes. Gum base is made of food-grade polymers, plasticizers, softeners, texturizers and emulsifiers among other ingredients, which impart their unique properties […]
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People worldwide have chewed on natural materials for hundreds of years. Some of these materials include thickened resin and latex from certain types of trees, various sweet grasses, leaves, grains and waxes. The ancient Greeks chewed mastic gum (or mastiche, pronounced “mas-tee-ka”) for centuries. This substance is formed from the resin contained in the bark […]
Health Knowledge
22 October, 2020 / 18 October, 2023
Consumers are increasingly aware of the benefits of living healthier lifestyles and are taking a more proactive approach to health: prevention rather than treatment will become the norm in the near future across generations. This holistic approach to health, combined with pill fatigue is opening new opportunities for functional food and beverage, as people are […]
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Confectionery Knowledge
1 September, 2020 / 23 October, 2023
How sensory analysis can help improve the texture of a gum Our senses are changing our decisions every day. A smell, a flavor, or the sight of something appealing can make you stop or move away from some food, place or even a person. Let’s imagine a piece of chocolate cake. Just looking at it, […]
12 August, 2020 / 23 October, 2023
Newly acquired habits and behaviors will endure well beyond this crisis, permanently changing how and where we shop, live and work.
21 July, 2020 / 23 October, 2023
Gum base is the element that differentiates gum from all other confectionery applications. It is one of the main ingredients in chewing and bubble gum, and it´s what gives gum its ´chewy´ texture. Gum base plays an important role in the industrial processing of the final product, as well as in the final sensorial characteristics […]
