TIC Gums Introduces TicaPAN® Coating for Candy and Confections to China


TIC Gums will introduce its TicaPAN 311 and TicaPAN Quick Crunch panning technology to the Asian confection market during the “Food Ingredients China 2012” trade exposition March 28-30, 2012 at the Expo Theme Pavilion, Shanhai, in booth 1J03. Food Ingredients China 2012 is the largest international show on food ingredients in Asia with over 1,000 exhibitors from 20 different countries. 

While TIC Gums has had a presence in China for many years, this is the first, major new product introduction for the Asian market.  TicaPAN was introduced to the European market in late January, 2012 and in the U.S. in August, 2011. 

The TicaPAN Coating System

Because of its unique performance, gum arabic (also known as gum acacia) was historically the hydrocolloid used in panned candy and candy coated gum.  But challenges inherent with its use prompted the development of TicaPAN. TicaPAN offers a 1:1 substitution for gum arabic, costs approximately 20% less and has comparable if not superior performance when compared to traditional gum. 

This innovation offers confectioners in Asia a low cost, non-gum arabic based system that will exhibit the same or even superior functionality.  TicaPAN binds and strengthens the sugar and sugar alcohol shell in panned confection, enrobes nuts, malt balls, chocolate candy and other sweets with oil containing centers. 

TicaPAN Quick Crunch delivers a harder shell and dries more quickly than gum arabic. For chewing gum with a candy shell TicaPAN adheres the shell to the candy center, binds and strengthens coatings and help ensure a smooth, finished appearance. “Younger consumers in China are embracing Western tastes in many consumer items, including candy,” said Greg Andon, president of TIC Gums. “As consumers have more discretionary income for luxuries like chocolate candy, demand will grow. That is the reason we are investing heavily in China and making this new product introduction now.” 

Lower Cost

The TicaPAN coating system offers savings over traditional gum arabic of approximately 20%. Whether for a chocolate covered nut, candy coated chocolate or colorful jelly bean, TicaPAN will improve the look and crunch of gumballs, chocolate and other confections. Lower costs with the added bonus of comparable if not better performance over gum arabic make TicaPAN a very sweet deal for candy makers in China and the rest of Asia.

About TIC Gums

TIC Gums is a global leader in advanced texture and stabilization solutions for the food industry. Food and beverage companies rely on TIC Gums to improve the texture, stability, consistency, nutritional profile, and shelf appeal of their products. Legendary customer service, high quality standards, and the unrivaled knowledge of our Gum Gurus® has made TIC Gums the industry leader for more than 100 years.

Fresh & Easy Kosher Cooking: Ordinary Ingredients Extraordinary Meals

Fresh & Easy Kosher Cooking: Ordinary Ingredients Extraordinary Meals

Delicious Recipes for Everyone to Enjoy


International food writer Leah Schapira cooks up simple and delicious mealtime solutions for every kitchen.


Brooklyn, NY — A recipe doesn’t have to be complicated to be delicious, nor exclusive to certain kitchens. Such is the mantra of Leah Schapira, co-founder of the popular culinary website, www.CookKosher.com, and author of the new book, Fresh & Easy Kosher Cooking: Ordinary Ingredients, Extraordinary Meals (Artscroll; November 2011). Inspiring everyone from traditional kosher cooks to everyday working women and moms, Leah shows how to use simple, fresh ingredients to create time-sensitive, tasty meals for all to enjoy.


A busy wife and mother, Leah extends her recipes to a wide audience of people who don’t have much time to cook. She includes useful tips, minimal ingredients, and easy-to-follow steps. The book is organized into delicious chapters with sections containing time-saving tips such as menus, freezer-friendly meals and an index of food pairings for weeknight recipes. Her seasonal menus encourage home cooks to take advantage of market-fresh, simple ingredients for even easier recipe planning.


“Food preparation shouldn’t be a point of tension,” Leah says. “This cookbook is all about easy, uncomplicated recipes for every day or for any occasion. I like to use ingredients from my pantry, adding new twists and improving on techniques.”


Leah’s collection of culinary favorites transcends all food-lovers’ kitchens, non-Jewish and non-kosher alike. While certainly easing the challenges of strict kosher cooking, Leah’s recipes also provide options for even the pickiest of eaters. “You certainly don’t have to keep kosher to benefit from Fresh & Easy Kosher Cooking,” she says. “But if you do happen to be a kosher cook, you’ll find a great deal of help — even relief — from all of the resources I provide in the book.”


Recipes are divided into chapters covering Soups, Salads, Dips & Sauces, Sides, Brunch & Lunch, Main Dishes, Traditional, and, of course, Desserts. There is something for everyone in Fresh & Easy Kosher Cooking. Some of Leah’s tempting recipes include:


  • Carrot and Cilantro Soup
  • Mediterranean Tomato Salad
  • Roasted Mushroom and Pepper Salad
  • Chimichurri Skewered Steak
  • Citrus Sea Bass
  • Sweet Potato Fries
  • Sriracha Thai Noodles
  • Eggplant and Tomato Fettuccini
  • Basil Chicken Wraps
  • Overnight Potato Kugel
  • Lazy Man’s Cholent
  • Kreplach
  • No-Mixer Brownies
  • Square Donuts
  • Watermelon Sorbet


All recipes are indicated as meat, dairy, or parve; those with dairy food sensitivities will appreciate the abundance of non-dairy parve recipes, particularly the desserts.


Fresh & Easy Kosher Cooking addresses a need for different, helpful, and great-tasting recipes. In a world of expensive dining and elaborate meals, Leah keeps it simple by combining fresh ingredients and classic flavors. The result: familiar and satisfying food that everyone can enjoy.


“It is my hope that this cookbook will keep cooking from turning into a chore. If we are going to cook, we might as well enjoy it! Have fun with these recipes, get creative, add some spice to your everyday meals and let the cooking begin!”




Leah’s early history with food was anything but sanguine. She describes her childhood as that of the classically finicky eater. When Leah was eight years old, her creative mother invited her fussy daughter into the kitchen to discover for herself what she liked to eat. It worked. Soon Leah was whipping up tasty dishes the whole family enjoyed. Fast forward to age 21; newly-married, Leah co-edited a community fundraising cookbook which has sold over 12,000 copies and is now in its third printing. A self-taught cook and seasoned traveler, Leah Schapira has been the food editor for two popular international Jewish weekly magazines and shares her love of cooking through articles; the culinary website she co-founded, www.CookKosher.com (a user-driven recipe exchange); through cooking demos and classes; and now through her latest creation — Fresh & Easy Kosher Cooking. She resides in New Jersey with her husband and children.  




Trina Kaye – The Trina Kaye Organization



Makes 4-5 Servings



A slightly tart dressing complements the sweet ingredients in this salad. It’s named after my sweetheart sister-in-law who shared this recipe with me.


1 head romaine lettuce, chopped

1 cup pineapple, fresh, cubed

¼ cup dried apricots, chopped

¼ cup dried cranberries

¼ cup roasted almonds

1 green apple



3 tbsp lemon juice

2 tbsp oil

¼ tsp salt

1 tbsp sugar


1 In a large bowl, combine lettuce, pineapple, apricots, cranberries, and almonds.

2 Combine dressing ingredients.

3 Right before serving, core and slice the apple, with peel on, add to salad, and toss with dressing.



Makes 6-8 Servings



6 slices sea bass

½ cup lemon juice

Pinch salt and pepper



2 cups orange juice

1 cup apricot jam

1 tbsp onion soup mix


1 Preheat oven to 350°F.

2 In a bowl or zip-top bag, marinate sea bass in lemon juice, salt and pepper for 1 hour in the refrigerator. Transfer fish to baking dish. Discard marinade.

3 Bake, uncovered, for 20 minutes.

4 Meanwhile, prepare the glaze. In a small saucepan over medium heat, combine orange juice, jam, and onion soup mix. Cook for an additional 15 minutes, stirring occasionally, until slightly thickened.

5 Pour glaze over sea bass. Bake an additional 10-15 minutes.


Recipes may be reprinted with the following credit:

Recipes from FRESH & EASY KOSHER COOKING: Ordinary Ingredients, Extraordinary Meals

By Leah Schapira/November 2011




Trina Kaye – The Trina Kaye Organization


Travel Around the World Right Here in Chattanooga, Tennessee

Spring Break is just around the corner and that means nine days of vacation! If you’re looking for a great way to get out of the house, recharge and spend some quality family time together, then a trip to Chattanooga is just what you’re family needs.

A vacation to Chattanooga will quickly show you why the New York Times named us one of the “Top 45 Destinations in the WORLD to travel to in 2012.” There were only 4 U.S. cities listed.

The Spring Break Safari in Chattanooga is anything but ordinary. We’ve transformed the city into a place where kids rule and adventure is everywhere. Kids can’t resist exploring the world with lots of hands-on activities designed just for them.

What if you could be…

an animal Keeper Kid and feed and mingle with sharks and sea turtles; Spelunker deep in a cavern; RockQuest Adventurer on an enchanted trail; Pilot House Mate and navigate the Tennessee River; an Art Explorer and uncover hidden treasures; a Conductor aboard a traincar; a Zookeeper encountering chimpanzees, jaguars, reptiles and camels; a World Traveler exploring one of the oldest nations in the world; an Engineer on a trolley; or a Culinary Creator whipping up sweets?

Bring your camera and take lots of pictures. You can include the pictures in your official Spring Break Safari Field Guide that can be downloaded or picked up at the Chattanooga Visitors Center or at one of the participating attractions.

Savvy vacation planners know that Chattanooga is an easy, hassle-free and affordable place to spend Spring break. Downtown is just the springboard for everything else you will do in Chattanooga, with plenty more adventures just 5-15 minutes away. Once you get here, park your car, navigate downtown on the Free Electric Shuttle and get started on your safari!


Around the World in 80 Plates

Going Global (Cuisine)

Hungry for some exotic fare? Then get ready to follow Curtis Stone and Cat Cora as they host Bravo’s most adventurous chef showdown yet, Around the World in 80 Plates.

Around the World in 80 Plates takes culinary competition to the next level as 12 chefs travel across the globe testing their skills and determination. In each episode, the contestants will travel to a different international city where they will learn the local customs, cultures, and cuisines as they participate in a gauntlet of culinary challenges.

Traveling 60,000 miles around the globe, teams of chefs will compete to take over restaurants and cook regional specialties. The scariest part (aside from jet-lag)? Local diners judge the dishes’ authenticity – and decide each team’s fate.

Ultimately, they will face-off in a kitchen takeover where they will not only recreate, but reinvent the menus for world-renowned restaurants and their demanding owners.

See what the chefs are up against in this exclusive sneak peek.

Around the World in 80 Plates premieres on Wednesday May 9th.

We can’t wait to tune in!  


Maureen Keleher


Ireland’s Top 5 Bed and Breakfasts

The Best Views, Breakfasts and Coziest Fireplaces



Ireland’s terrain is unique; it ranges from islands in the rainy west, to lush green hills along the east coast, to freshwater highland lakes in the north and fog-capped WicklowMountainsin the south. You’ll likely want to see as much of Irelandas you can. For an intimate Irelandvacation, rent a car and stay at Irelandbed and breakfasts as you travel.

You’ll find B&Bs across Ireland’s countryside — and contrary to popular belief — they’re often quite affordable. For as low as $50 to $120 a night, you not only get a comfy bed, hot shower and Irish fry-up breakfast (typically, sausages, eggs, tomatoes, mushrooms, potatoes, toast, bacon and breakfast tea), but — most importantly — insider information on the local area. Many B&Bs are run out of older houses passed down through the generations, and at the best Irish B&Bs, customers feel like guests.

Check out our 5 picks forIreland bed and breakfasts that offer a truly Irish stay.


Cregg Castle B&B, County Galway

Cregg Castle bed and breakfast, in westernIreland’sCountyGalway, was built in 1648 and covers the site of an 11th-century castle. The castle’s grounds span 165 acres, much of it home to farm animals such as chickens, turkeys and sheep. For breakfast, innkeepers feature eggs fromCreggCastle’s own free-range hens. If it’s a little urban excitement you seek, you can drive just 9 miles south toGalway, leaving behind the woodland oasis for the city bustle.


The Lighthouse B&B, Dingle Peninsula

The Dingle Peninsula’s winding roads, on thin sandstone mass, make for Ireland’s best (albeit nail-biting) coastal driving. When you arrive in Dingle, in southwest Ireland’s County Kerry, stay at The Lighthouse Bed and Breakfast. Massive windows bring natural light into each room for clear views ofDingleHarbor and the sea. Also relax with a sea view from the guest lounge, dining room and garden patio.


Lough Dan House, Wicklow Mountains, County Wicklow

Nestled on 80 acres of farmland, more than 1,000 feet up in southern Ireland’s WicklowMountains, Lough Dan House overlooks Lough Dan, the largest natural lake on Ireland’s east coast. The B&B sits in in Wicklow Mountain National Park, which runs from the outskirts ofDublin 80 miles southwest. The mountains are the highest inIreland, so Lough Dan House is ideal for hikers and mountain climbers. The Byrne family has run the house for 5 generations, and they know the mountains well, so be sure to ask for hiking advice. Afterward, cozy up to the log fire — a welcome treat after a full day in the crisp mountain air.


Blackstone House, Dublin

Of course, if you go to Ireland, you can’t miss its capital. Dublinis a busy city, with designer shopping on Grafton Street, live music in Temple Bar and the massive Guinness factory. But you can sleep soundly at Blackstone House Bed and Breakfast less than 2 miles fromDublin city center, in a quiet neighborhood. A restored Victorian residence, Blackstone House has many original decorations from the era. Owners Katie and William, who originally came from the counties of Wexford and Kerry, provide personalized service — and tips for exploring nearby attractions, such asDublinCastle andTrinityCollege.


Ardlenagh View, County Donegal

Ardlenagh View bed and breakfast looks out to theBluestackMountains andDonegalBay, near Donegal town in northwestIreland.CountyDonegal boasts 230 miles ofIreland’s most famous, postcard-like coastline, from sandy beaches to dangerous ocean cliffs. Check out the view from Ardlenagh View’s garden. Owners Eileen and Tony offer 6 rooms (including single-, double- and family-rooms) with en suite bathrooms and a television. The B&B is family-friendly, too; children sharing a room with 2 adults receive a 33% discount on the total cost of their stay.


Source: The Travel Channel

Cookbook Spotlight: Blood Sugar, by Chef Michael Moore


Chef Michael Moore shares the way he manages being a diabetic with inspiring and creative recipes. He includes nutritional tips, how to balance food types and ideas for healthy eating. Inside you’ll find easy and stunning recipes for home-cooking, entertaining and family life. So along came Blood Sugar, a personal and inspiring book that breaks the mold in diabetic cooking.

Please enjoy these healthy and delicious recipes from Michael Moore’s new book, Blood Sugar.     

Lemon Chicken Schnitzel Sandwich

Compliments of Chef Michael Moore

Serves 4

A sandwich can be a balanced meal…


2 chicken breast fillets
2 thick slices of day-old sourdough bread
2 tablespoons almond meal
2 teaspoons sesame seeds
2 tablespoons pumpkin seeds
2 tablespoons plain flour
1 egg, beaten vegetable oil for shallow frying

Mustard mayonnaise:
3 teaspoons Dijon mustard
¼ cup low-fat mayonnaise

To serve:
fresh sourdough rolls
salad leaves
sliced avocado
sliced tomato


  • Cut each chicken breast in half, slicing through the middle to make two thin fillets.
  • Place between sheets of plastic wrap and pound lightly with a meat mallet to flatten slightly.
  • Remove crust from sourdough and process in a food processor until thin crumbs form.
  • Add almond meal, sesame seeds and pumpkin seeds and pulse 1 to 2 times extra.
  • Tip onto a flat plate or tray.
  • Dust chicken fillets in flour and dip into beaten egg.
  • Crumb in bread/nut mixture.
  • Heat a little oil in a non-stick skillet and cook fillets over medium heat until golden and cooked through.
  • Drain on kitchen towel to absorb excess oil.
  • To make the rolls, mix mayonnaise and mustard together and spread over split rolls.
  • Place avocado and sliced tomato followed by the chicken.
  • Add extra salad to taste.   

Recipe notes: Kilojoules (kJ) 2520 Protein (g) 35 Fat -total (g) 31 Fat – saturated (g) 6.5 Carbohydrate 43 Sodium 608 Analysis includes 4 sourdough rolls, 1 avocado, 1 large tomato and 4 large lettuce leaves


Stone Ground Muesli Hot Cakes

Compliments of Chef Michael Moore

Serves 4-6

60g (2oz) self-raising flour
60g (2oz) stone ground whole-wheat flour
¼ teaspoon baking soda/bicarbonate of soda
½ cup whole rolled oats
2 tablespoons slivered almond
1 tablespoon LSA (ground linseeds, sunflower seeds and almonds)
1 tablespoon agave syrup
2 eggs
250ml (8fl oz) low-fat milk cooking spray

Vanilla yoghurt:
1 cup low-fat natural yoghurt
2 tablespoons agave syrup
1 vanilla bean, split lengthways

Raspberry crush:
1 punnet (150g/5oz) raspberries
1 teaspoon agave syrup


  • Combine flours, baking soda, oats, almonds and LSA in a large bowl and make a well in the centre.
  • In a separate bowl, whisk together the agave, eggs and milk.
  • Pour this into the dry ingredients and mix until combined.
  • The batter should be the consistency of double cream.
  • Set aside for 30 minutes.
    Meanwhile, mix yoghurt and agave syrup together.
  • Scrape seeds from vanilla bean and stir into yoghurt.
  • Refrigerate until needed.
  • Place half the raspberries into a bowl with the agave and crush with a fork until broken down.
  • Stir in remaining raspberries and set aside.
    Heat a non-stick frying pan and spray with cooking spray.
  • Ladle spoonfuls of pancake batter into pan and cook for about 1 minute, or until bubbles appear on the surface of the pancake.
  • Turn over and cook a further 45-60 seconds.
  • Turn onto a plate and repeat with remaining batter.
  • Serve pancakes with raspberry sauce and a spoonful of vanilla yoghurt.   

Recipe notes: Kilojoules (kJ) 1234 Protein (g) 13 Fat -total (g) 7.4 Fat – saturated (g) 1.2 Carbohydrate 41 Sodium 252


Blood Sugar is available now from New Holland Publishers Australia

Tea Smoked Chicken – Yum!

Are you hosting a get together this weekend and looking for the perfect appetizer to compliment your meal?  Well try this great recipe from the Food Network.  It’s one of my favorites!

Chef Jennifer


Tea Smoked Chicken

Compliments of the Food Network


1 tablespoonSzechuanpeppercorns

1 teaspoon five-spice powder

2 tablespoons kosher salt

1 pound boneless skinless chicken thighs

1/4 cup white rice

3 tablespoon Chinese black tea

2 tablespoons brown sugar

1/4 cup plus 2 tablespoons Shao-sing wine or medium-dry sherry

2 tablespoons soy sauce, preferably dark (See Cook’s Note)

1 tablespoon peeled and minced fresh ginger

2 teaspoons toasted sesame oil

5 scallions (white and green), thinly sliced

1/4 cup chopped peanuts

1/2 head iceberg lettuce

Sriracha sauce or other Asian chili sauce, to taste

Juice of 1/2 lime



Toast theSzechuanpeppercorns in a dry skillet until fragrant, about 4 minutes. Cool slightly, and then crush in a spice grinder or mortar and pestle with the salt and five-spice powder until very fine. Rub seasoned salt all over the chicken thighs. Place in a bowl, cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight.

Bring the chicken to room temperature about 30 minutes before cooking.

Line the bottom of a wok, skillet or heavy pot with a double layer of aluminum foil. Mix the rice, tea and brown sugar together and mound on the foil. Set a steamer on top, and evenly space the chicken on the rack. Cover and cook over high heat. Hot smoke the chicken until smokey-brown colored and cooked through, about 12 minutes.

While the chicken cooks, whisk the Shao-sing wine or sherry, soy, ginger, and sesame together in a small saucepan. Bring to boil over high heat, remove from heat and steep for 5 minutes. Brush over cooked chicken.

To serve: Dice the chicken into very small pieces. Toss with the scallions and peanuts in a medium bowl. Cut the lettuce leaves into 40 squares or triangular scoops. Place a drop of Sriracha on top of each lettuce cup, and top with about 2 teaspoons of the diced chicken. Squeeze lime juice over the top, and drizzle the remaining soy-ginger sauce over the chicken. Serve.

Cook’s Note: Dark soy sauce is thicker and lightly sweeter tasting than other soys. It adds a depth of flavor that is great with the chicken. It can be found in Asian markets or supermarkets with a good Asian section.

For more great recipes from the Food Network, log onto: http://www.foodnetwork.com.

8 Beers That Pair Perfectly with St. Patrick’s Day

Forget the green beer this St. Patrick’s Day. TheDailyMeal.com, the site that houses all things food and drink, has found 8 great-tasting beers that skip the emerald shade and tip their hat to Ireland’s renowned brewing history. 

From dry stouts to cream ales, here’s a taste of some brews to sip, savor and celebrate:

Irish Cream Ale, Kilkenny— if you want to stick with a traditionally Irish beer but aren’t necessarily in the mood for something dark like Guinness, Kilkenny’s Irish cream ale might be the right choice. The amber-hued ale has the same kind of creamy, foamy head but instead has a distinct sweet, toasted malt flavor offset by a slight bitterness. 

Irish Lager, Rogue Ales—According to the Newport, Oregon, brewery, this mellow lager was created in 1998 when brewmaster John Maier decided to make an Irish-style lager that would float Guinness. The award-winning brew is light and easy-drinking with a floral nose and fruity crisp-apple finish.

Dark Starr Stout, Starr Hill Brewery—For fans of darker brews, this popular Irish dry stout has a lot of character to offer for a beer that checks in at a mere 4.2 percent ABV. Per the brewery, “This signature brew pours like velvet and drinks like a slice of grandma’s pumpernickel bread.” On a day when you’re likely to be knocking back more than a few, this is a great sessionable beer to have on hand.

Brian Boru, Three Flyods Brewing Co.—Named after the famed Gaelic high king, Three Floyd’s Irish-style red ale is characterized as very rich with “toffee, caramel, citrus, and pineapple notes.”

Looking for a Great Treat for Passover?

Just in time for Passover, this Sweet Sally’s Bakeshop is paving the way of bringing delicious homemade Jewish treats right to doorsteps around the nation.
Sweet Sally’s Bakeshop is a tasty, kosher certified line of baked goods that are made from scratch, just like mom and grandma used to make. They can be shipped to loved ones across theU.S., no matter how far away.  Sweet Sally’s offers delicious traditional Jewish items for Passover, like Hamantashen (Raspberry, Apricot and Chocolate flavors) Mandel Bread, Rugelach, Macaroons and Big Apple Crackle (matzoh based). Each beautiful package is made to order to ensure freshness and comes complete with a card.

Sweet Sally’s Bakeshop uses all natural ingredients and does not use preservatives. They are even trans-fat free! http://www.sweetsallys.com

Give them a try.  I love them!!!



Welcome to Your Resident Gourmet!


I’m Chef Jennifer Booker and welcome to Your Resident Gourmet’s ‘All Things Culinary’ food blog. Here is a great forum to share Recipes, Health Tips, Restaurant Reviews, Kitchen Essentials, Culinary Excursions, and more!  So, please take a moment to check out my blog, sign up for Your Resident Gourmet Newsletter, and leave me a message. Together we can explore ‘All Things Culinary’!

Chef Jennifer