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>>Nicoll: Hi and welcome to the IFT virtual booth for TIC Gums. I’m Harold Nicoll with
my colleague Maureen Akins. Today we are going to try to provide an experience for those
of you who can’t necessarily come to Las Vegas and see us in person at the stand but
can have a similar kind of experience and learn the same things that the people in Las
Vegas at the IFT will learn when they come to booth number 421. The overall theme for
IFT at TIC Gums this year is sugar. More specifically low sugar or no sugar. The first thing we
are going to talk about is granola bars. And Maureen, in our demonstration that we will
be doing at the booth and for our visitors online we are going to show a granola bar
that has full sugar and another one that has reduced sugar. So let’s talk about the value
of sugar in a product like this one. It binds, it adheres, it helps the bar hold its shape.
But when you eat the bar, with the full sugar, you have a different kind of experience than
a traditional bar that has reduced sugar. Is that right?
>>Akins: That’s correct. So when you first bite into a granola bar that’s full sugar
you get very nice crunch, good break, and then you have very nice chew. So first manipulation
in the mouth you get that crunch sensation, multiple manipulations you start to get the
dispersal of all the particulates, and then upon swallowing you get very particular attributes.
With the reduced sugar, what you tend to do is actually have a higher water concentration,
and when you do that you tend to lose some of those crunch factors, some of those during
your multiple manipulations you lose some of those great sugar characteristics that
you have in a full sugar version of that product.
>>Nicoll: So part of what you’re talking about relates to our texture lexicon in the
Texture Revolution that we introduced last year.
>>Akins: Yes.
>>Nicoll: And for this new product, which is called Add-Here, we are actually introducing
something to the market place that very closely mimics the textural attributes of full sugar.
>>Akins: Absolutely. So the intent of this was to find out how much sugar we could take
out without having a perceived difference in the texture. And then also, one of the
main functions of this is to make sure you can provide that same stability. So I want
my bar to look the same. I don’t want my customer to notice a difference, and we’ve
really achieved that with this new product.
>>Nicoll: O.K. So let’s explore that for just a little bit because the bar to my to
my right has full sugar, the other bar is a reduced sugar.
>>Akins: Yes.
>>Nicoll: So when we take the sugar out, we can replace the sweetness with an artificial
sweetener. But we can’t replace other good things that sugar delivers. Tell us about
that.
>>Akins: All of the attributes that you get out of sugar are going to provide you not
only with sweetness but they are actually going to be the physical binding of all those
particulates together and that great crystalline structure you get out of sugar once it’s
been baked, or dried off, really provides you with that crunch and that characteristic
snap that you get when you eat a crunchy granola bar.
>>Nicoll: O.K. So if you want to know more about our Texture Revolution and the attribution
mapping process, there is a lot of information about how you can do that in your own lab
or in your own business at the web address just here. So let’s do a little bit of kind
of a quick Texture Revolution attribution process. Now this bar is the full sugar and
it has a very nice snap to it. It feels fresher because of the crunchiness and I’ll just
give it a taste.
>>Akins: Yes, let’s try.
>>Nicoll: So from a textural point of view, if we used our process of texture attribution
the crunch is definitely there. It’s sweet tasting. It has a lot of roughness to it like
what you’re accustom to with the traditional granola bar. So let’s see if the reduced
sugar version behaves similarly. O.K. It has a good snap. So the crunchy sound denotes
freshness. We’ll see how it tastes. O.K. So when I tasted the reduced sugar granola
bar, I had that same kind of textural experience that I had with the fully sugared version.
It was crunchy. It was rough. It packed in my teeth. It seemed fresh because it was crunchy.
But there is a percentage of sugar that is reduced.
>>Akins: Absolutely.
>>Nicoll: Tell us how much and about this new product that we are introducing.
>>Akins: This is a 33 percent reduction in sugar that we’ve achieved here. And I guess
we did our job O.K. if you think the textures are very similar and that the sweetness release
was actually acceptable in that low sugar product that we’ve come up with. So in this,
our approach with product development in this was really twofold. First making sure you
have stable formation, correct adhesion of all the particulates so that you get that
proper bar formation and second make sure all of those additional textural characteristics
actually match. Or in some cases we’ve improved upon them a bit to give you a product that
is going to be acceptable to all of your customers.
>>Nicoll: So what we would like you to do is visit our IFT webpage, the address of which
is right here and get the information about how to make granola bars with this low sugar
system. Now this is a whole new product line that TIC Gums is introducing that’s called
Add-Here and it is specifically designed for granola bars and different kinds of breakfast
foods like this one. Thanks for visiting our virtual booth. Hope you go to the other videos
that are a part of this and visit us online frequently for more information. Hope you
enjoyed the show.