Chewing Gum Consultant

Professional Chewing gum industry meeting point

MASTER CHEWING GUM – Lebanon 07/06/2018

Filed under: New product — Joan Mestres @ 1:48 PM
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Do you know what mastic is? If you are from the Middle East, I am sure you know. Outside this region, this traditional resin (from the Pristacia Lentiscus) is not so well-known. This chewable resin with a slight bitter intial taste has been used for ages. In fact the word “mastication” comes from this name.

I wanted to talk today about the lebanese company “Master Chewing Gum”, founded back in the 60s.

They have developed a lot during these years, of course, and are now well-established as one of the leaders in their region.

Among their range of products (and also offer for Private label production), I wanted to mention this one which relates to Mastic:

 

“Created in 2015 as part of the Strategic Business Unit of MCGC, MASTIKA is the first uncoated, sugar free and aspartame free mastic flavored chewing gum in the MENA region and thus in the world.
It is presented in a sophisticated, oriental pop packaging that reflects the high quality of the product while giving it a nostalgic nod. “

 

 

The company has also more “common” chewing gums… or wait! maybe not so common, because their brand “Cheque Gourmet Gum” offers a range of sophisticated flavours such: “Birthday cake”, “Mojito”, “Liquorice” and “Frozen Lemonade”. They are sugarfree and aspartame free. You can learn more using the link to the website above.

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New gum base ingredient 16/11/2012

Filed under: Research — Joan Mestres @ 11:34 AM
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There are not many news about ingredients for gum base. Basically because, as you know, this field of research is quite restricted and companies keep their own developments for themselves. However, yesterday, confectionerynews.com informed about a new resin from Wacker (Germany) which claims to improve many properties of the gum base. The name of this ingredient is “Capiva” and according to the article it reduces the processing time, improves the flavour release, increases the shelf life, reduces the stickiness and increases the elasticity.

I am happy that some of the research on gum base production is openly communicated and published.  Usually, the general public can follow the developments on this field only by the patents that are being filed now and then, so this is like fresh air sneaking through. I hope it is not the last time and that the community can read more of these type of news.

Here is the link to the article:

http://www.confectionerynews.com/Formulation/Halve-processing-times-with-novel-gum-resin-says-Wacker/?utm_source=newsletter_daily&utm_medium=email&utm_campaign=Newsletter%2BDaily&c=0%2FaKxp4dYMXLpipVB5%2FCo7cy%2FDtUWCBL

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