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Articles by Laurie Gorton

What’s new among antioxidants and preservatives?

02.22.2013

By Laurie Gorton

Natural-source ingredients help keep baked foods fresh.

What’s new in bakery shortenings, part 1

02.19.2013

By Laurie Gorton

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

What’s new in bakery shortenings, part 1

02.19.2013

By Laurie Gorton

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

How to get the flour you need, part 3

02.19.2013

By Laurie Gorton

Experts from Bay State Milling offer insight on choosing flour suppliers and the impact of FSMA.

Diverging on definitions for ‘clean label’ and ‘natural’

02.19.2013

By Laurie Gorton

Commonly used terms don’t necessarily mean the same thing to all parties.

Exclusive: How to select starch ingredients, part 2

02.12.2013

By Laurie Gorton

Expert from Roquette America offers insight into the functional advantages of starches.

Exclusive: Ways to cut sodium, part 4

02.12.2013

By Laurie Gorton

Expert from Sensient Flavors LLC offers insight on sodium reduction formulations.

Exclusive: Ways to cut sodium, part 4

02.05.2013

By Laurie Gorton

Expert from Sensient Flavors LLC offers insight on sodium reduction formulations.

Give mold a zap!

01.31.2013

By Laurie Gorton

Microwave sterilization of bread attracts new attention.

What’s new among antioxidants and preservatives?

01.31.2013

By Laurie Gorton

Natural-source ingredients help keep baked foods fresh.

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