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Articles by Laurie Gorton

Delivering probiotics, part 3

03.18.2013

By Laurie Gorton

Expert from Cargill explains the benefits of probiotics from a health standpoint and offers insight on their use in baked foods.

What’s new among antioxidants and preservatives, part 4

03.14.2013

By Laurie Gorton

Expert from AB Mauri examines options in natural ingredient choices.

Improving digestive health, part 7

03.12.2013

By Laurie Gorton

Expert from DuPont Nutrition & Health offers insight on the role of soluble dietary fiber.

What’s new in bakery shortenings, part 1

03.06.2013

By Laurie Gorton

Expert from Loders Croklaan offers insight on how fats, oils and bakery shortenings have changed to meet new consumer expectations.

Delivering probiotics, part 3

03.05.2013

By Laurie Gorton

Expert from Cargill explains the benefits of probiotics from a health standpoint and offers insight on their use in baked foods.

Non-allergenic ingredient achieves shiny crusts on buns, bagels

02.28.2013

By Laurie Gorton

Enzyme-treated starch gives baked foods the ‘egg wash’ touch without the eggs.

Oils pose no allergy risks

02.28.2013

By Laurie Gorton

New science looks at the allergen potentials posed by refined vegetable oils.

Molecular structure of new fat makes a difference

02.28.2013

By Laurie Gorton

Here’s a bakery shortening that really cuts the calories.

What is a bakery shortening?

02.28.2013

By Laurie Gorton

Because they are compound products, shortenings can offer many different features.

How to pick the right bakery shortening

02.28.2013

By Laurie Gorton

It’s a matter of matching nutrition and functionality.

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