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Articles by Laurie Gorton

Shearer’s Foods co-founder into new food business

09.12.2013

By Laurie Gorton

Sees growth potential in frozen appetizer investment.

Creative Studio dedicated to bakery, confectionery innovation

09.11.2013

By Laurie Gorton

IOI Loders Croklaan Americas opens 8,000-sq-ft customer-oriented development lab.

I.B.A. chairman decries U.S.D.A. sugar actions

09.09.2013

By Laurie Gorton

Says bakers deserve a break in sugar prices like ethanol producers received.

Serve and protect

08.31.2013

By Laurie Gorton

Bakers can save by using encapsulated fumaric acid as a mold inhibitor.

Great gluten-free expectations

08.31.2013

By Laurie Gorton

Formulators must target great taste and work to build crumb structure and keep quality in the absence of gluten.

How to benefit from malt’s basic values, part 1

08.27.2013

By Laurie Gorton

Expert from Briess Malt & Ingredients considers.

A tale of two cities, IBIE 2007-10

08.26.2013

By Laurie Gorton

After a stop in Orlando, it was back to Vegas, with baking technology rolling forward.

Hydrocolloids and the real world, part 1

08.20.2013

By Laurie Gorton

With some bakery-friendly gums in short supply, here’s practical advice on where to go from here.

Extending honey with inulin

08.20.2013

By Laurie Gorton

There’s a nutritional benefit, too: extra fiber.

Overcoming tragedy, achieving triumph, IBIE 2001-04

08.19.2013

By Laurie Gorton

No one at the 2001 show will ever forget it, but Expo came roaring back three years later.

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