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Articles by Laurie Gorton

Calling all ingredient innovation centers!

03.18.2014

By Laurie Gorton

Baking & Snack plans a look at ingredient innovation centers launched in the past 24 months. Is yours one of these?

New Denver bakery designed for sustainability

03.18.2014

By Laurie Gorton

Mile Hi Bakery taps the latest in energy saving technologies its new 128,000-square-foot plant. Hint: There’s no boiler in this bakery.

Big gains reported for high-stability canola oil

03.13.2014

By Laurie Gorton

Developers predict news of potential health care cost reductions, too.

Denver food distributor and bakery operator sets up in Kansas

03.13.2014

By Laurie Gorton

Mile Hi Specialty Foods will open an office to serve food service operators.

Taking a new look at emulsifiers, part 1

03.11.2014

By Laurie Gorton

Expert from Corbion Caravan examines changes in bakery enzymes.

What is a cereal grain, officially?

03.11.2014

By Laurie Gorton

It depends on who you ask, but a grain is a grain, not an oilseed or legume.

Test, then test again, when automating gluten-free doughs

03.11.2014

By Laurie Gorton

Equipment experts explain factors that figure into the success or failure of making gluten-free baked foods.

A.B.A., AIB seek to solve F.S.M.A. baking profile validation

03.10.2014

By Laurie Gorton

Under F.S.M.A., bakers must verify that ovens are effective as preventative controls, but testing with actual pathogens is too dangerous.

New Denver bakery earns energy credits

03.10.2014

By Laurie Gorton

Utility incentives and sustainability savings helped Mile Hi open its new 128,000-square-foot bakery.

How enzymes can replace additives to achieve clean labels

03.07.2014

By Laurie Gorton

Ingredient experts advise that it won’t always be a 1:1 switch because the entire formula is involved.

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