Articles by Laurie Gorton

Mile Hi’s connections and transitions

01.31.2014

The bakery’s new president, Kristy Taddonio Mullins, oversees the latest investment.

Mile Hi Bakery goes for growth

01.31.2014

Thirty years after pioneering the Single Source bakery, Mile Hi moves into a new, more capable and higher capacity plant three times the size.

Gluten-free: The formulator’s perspective

01.31.2014

By Laurie Gorton

Gluten-free production looks different from the point of view of the formulating bench.

How to spare the sugar in baked foods, part 4

01.28.2014

By Laurie Gorton

Texture should be a top consideration when reducing sugar in baked foods. An expert from Sensus America explains why.

Mile Hi opens new bakery in Denver

01.28.2014

By Laurie Gorton

Growth in QSR business prompts a big expansion of bun baking capacity.

Exclusive: How corn fits gluten-free foods

01.23.2014

By Laurie Gorton

Experts weigh in on different ways to formulate for gluten-free.

How to formulate for gluten-free, part 4

01.21.2014

By Laurie Gorton

Expert from Didion Milling considers the big role that corn flour and corn bran can play in formulating gluten-free foods.

How to spare the sugar in baked foods, part 3

01.14.2014

By Laurie Gorton

More than sweetness needs to be replaced when cutting sugar, according to an expert from DuPont Nutrition & Health.

How to get smart about salt, part 2

01.07.2014

By Laurie Gorton

Experts from Cain Food Industries and Nu-Tek Food Science detail a new form of salt that reduces sodium content.

What a difference an oil change makes

01.07.2014

By Laurie Gorton

With FDA proposing to reclassify partially hydrogenated oils, the effect will be to alter the baker’s options in frying equipment, too.

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Articles by Laurie Gorton

Mile Hi’s connections and transitions

Mile Hi Bakery goes for growth

Gluten-free: The formulator’s perspective

How to spare the sugar in baked foods, part 4

Mile Hi opens new bakery in Denver

Exclusive: How corn fits gluten-free foods

How to formulate for gluten-free, part 4

How to spare the sugar in baked foods, part 3

How to get smart about salt, part 2

What a difference an oil change makes

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Popular Galleries

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