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Articles by Laurie Gorton

Research reveals parents’ purchase drivers for kids’ foods

07.16.2013

By Laurie Gorton

How to use variety flours, part 1

07.09.2013

By Laurie Gorton

Rice flours prove versatile in baked foods, especially gluten-free applications, according to experts from PGP International.

Emmer wheat cultivated 9,800 years ago

07.09.2013

By Laurie Gorton

United Sorghum Checkoff funds 5-year sorghum research project

07.09.2013

By Laurie Gorton

Lecithin: nature’s way to emulsify

06.30.2013

By Laurie Gorton

When Mother Nature needed a way to mix oil and water, she created lecithin.

Artisan at heart, always

06.30.2013

By Laurie Gorton

ACE Bakery takes care to keep its product consistent no matter which facility bakes them.

Grains under the Microscope

06.30.2013

By Laurie Gorton

Grain breeding and its implications — plus more — await experts gathering at Albuquerque for AACCI’s annual meeting, Sept. 29 to Oct. 2.

A Sip of Satiety

06.30.2013

By Laurie Gorton

Premeal snacks made with polydextrose help control appetite.

Making sure of sensory characteristics, part 2

06.25.2013

By Laurie Gorton

How Tate & Lyle uses sensory science to address difficult formulating challenges.

IBA names new officers, extends board

06.20.2013

By Laurie Gorton

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