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Articles by Laurie Gorton

Gluten-free gaining globally

08.26.2014

By Laurie Gorton

Dietary trend touches most developed markets.

A.S.B. launches Innovation Awards contest

08.22.2014

By Laurie Gorton

Group will name winners of first-time competition in December.

Different countries, similar baking trends

08.22.2014

By Laurie Gorton

Choice thrives around the world despite downward pressure on bread.

Frying the non-trans way, part 3

08.19.2014

By Laurie Gorton

Expert from Bunge Oils looks at the challenges of formulating baked foods and snacks when moving away from partially hydrogenated oils.

Fiber’s new bakery look, part 2

08.12.2014

By Laurie Gorton

Tate & Lyle expert describes the usefulness of soluble corn fiber in bakery formulations.

‘Added fiber’ misinformation debunked

08.07.2014

By Laurie Gorton

A wrong guess by a consumer watchdog group prompts confusion.

Taking a new look at enzymes, part 5

08.05.2014

By Laurie Gorton

Protease enzymes should get more interest in clean-label applications, says Enzyme Development Corp. expert.

Rye revival

07.31.2014

By Laurie Gorton

Rye provides bakers positive health benefits and ancient grain appeal.

Not-so-secret ingredients

07.31.2014

By Laurie Gorton

Standing in for gluten’s structure and texture isn’t the only thing that gums and hydrocolloids do.

‘Oprah Effect’ opens doors for California bakery

07.30.2014

By Laurie Gorton

A mention by a popular TV host moves Galaxy Desserts into all-out production.

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