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Articles by Laurie Gorton

Why PDCAAS replaced PER in assessing protein quality

11.30.2012

By Laurie Gorton

FDA chose a different way to measure the nutritional value of different proteins, one that uses a human model.

Why gluten-free foods need supplemental protein

11.30.2012

By Laurie Gorton

It’s simple: Protein aids nutrition as well as volume, crumb texture, keeping quality and eye appeal.

Working with gums and hydrocolloids, part 2

11.30.2012

By Laurie Gorton

Expert from Glanbia Nutritionals provides insight into water managers.

Take steps toward natural fortification, part 1

11.27.2012

By Laurie Gorton

Expert from ADM Research shares insight into using cooked edible beans for baked foods and snacks.

FDA opens biennial food facility registration

11.13.2012

By Laurie Gorton

Ways to cut sodium, part 2

11.13.2012

By Laurie Gorton

Expert from Cargill Salt answers questions about sodium-reduction strategies.

Ways to cut sodium, part 2

11.06.2012

By Laurie Gorton

Expert from Cargill Salt answers questions about sodium-reduction strategies.

Prepare for a whole grain future, part 5

11.01.2012

By Laurie Gorton

Experts from ConAgra Mills answer questions about whole grain formulations.

Prepare for a whole grain future, part 5

11.01.2012

By Laurie Gorton

Experts from ConAgra Mills answer questions about whole grain formulations.

Starch suppliers consider 2012 corn

10.31.2012

By Laurie Gorton

A difficult year for corn doesn’t necessarily equate to a difficult year for starch suppliers.

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