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Articles by Laurie Gorton

How to balance chemical leavening, part 6

01.20.2015

By Laurie Gorton

Potassium leaveners can support nutrient claims, says expert from Clabber Girl Corp.

Working with proteins, part 4

01.13.2015

By Laurie Gorton

New research shows how wheat protein isolate can replace eggs.

Seeds and nuts crossover

01.09.2015

By Laurie Gorton

Seed and nut origins can impact supply, access and price.

Dukkah offers a different nutty direction

12.24.2014

By Laurie Gorton

The dry dip from the Middle East gains global attention.

Nuts thrive in current snack trend

12.23.2014

By Laurie Gorton

Consumer demand for healthy snacks suits nuts just fine.

How to balance chemical leavening, part 5

12.16.2014

By Laurie Gorton

Options for moving away from sodium-bearing leavening ingredients are examined by expert from Balchem Corp.

Exploring gums and hydrocolloids, part 5

12.09.2014

By Laurie Gorton

Multi-functional cellulose gums boast stable pricing and dependable availability, say experts from Ashland Specialty Ingredients.

A.S.B. names product contest finalists

12.09.2014

By Laurie Gorton

Efforts of professionals and students to be presented at March meeting.

Exploring gums and hydrocolloids, part 4

12.02.2014

By Laurie Gorton

Great for gluten-free products, gums are getting more overall use in baked foods, say experts from TIC Gums.

Richard Lugar to address CASBA

12.02.2014

By Laurie Gorton

Former Senator to brief group about Washington issues; brother Tom Lugar to be honored.

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