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Articles by Laurie Gorton

How to formulate for gluten-free, part 6

07.28.2014

By Laurie Gorton

Experts from Cargill look at the practical side of gluten-free formulating.

Bringing authentic French brioche to America

07.24.2014

By Laurie Gorton

Galaxy Desserts hooks up with partner Brioche Pasquier to introduce its world-class brioche to US consumers.

Hostess hails flagship plant expansion

07.18.2014

By Laurie Gorton

Snack cake maker holds ribbon cutting ceremony at bakery in Emporia, Kas.

California bakery ups its ante on croissants

07.18.2014

By Laurie Gorton

Multi-million dollar investment catapults Galaxy Desserts into the future.

How to get smart about salt, part 3

07.15.2014

By Laurie Gorton

Expert from Smart Salt examines a recently introduced salt reduction system based on taste enhancement.

Get ready variety syrups, part 2

07.08.2014

By Laurie Gorton

Clean-label, non-GMO and organic advantages apply to variety syrups, says Ciranda expert.

‘Food compass’ to guide relabeling efforts

07.01.2014

By Laurie Gorton

Three food policy groups partner to help companies navigate Nutrition Facts panel changes.

Frying the non-trans way, part 3

06.30.2014

By Laurie Gorton

Expert from ADM Oils details the rising number of choices when moving away from partially hydrogenated oils for fried baked foods and snacks.

Every little bit counts

06.30.2014

By Laurie Gorton

With chemical leavening, formulators must strike the right balance to reduce sodium and maintain process functionality.

AACCI From the baking perspective

06.30.2014

By Laurie Gorton

AACC International plans a special three-part examination of baking science, technology and trends during its 2014 annual meeting.

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