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Articles by Laurie Gorton

Just add starch

10.31.2012

By Laurie Gorton

Native, modified and pregelatinized food starches serve many ‘go to’ functions — especially in clean-label and gluten-free foods.

Just add starch

10.31.2012

By Laurie Gorton

Native, modified and pregelatinized food starches serve many ‘go to’ functions — especially in clean-label and gluten-free foods.

Lowering sodium with leaveners, part 5

10.30.2012

By Laurie Gorton

Expert from Innophos provides insight into a 4-step method for reducing sodium.

Making the most of your mix, part 1

10.30.2012

By Laurie Gorton

Experts from DSM Nutritional Products provide insight into using nutrient premixes in baked foods.

Lowering sodium with leaveners, part 4

10.26.2012

By Laurie Gorton

Expert from ICL Performance Products provides insight on cutting sodium while retaining product quality.

Building stability with gums, part 2

10.24.2012

By Laurie Gorton

TIC Gums expert provides insight into gums and hydrocolloids.

Making the most of your mix, part 1

10.23.2012

By Laurie Gorton

Experts from DSM Nutritional Products provide insight into using nutrient premixes in baked foods.

Bakery shortenings find the performance zone

10.22.2012

By Laurie Gorton

Getting away from trans fats requires different approaches to structuring shortenings responsible for the appeal of many baked foods.

Lowering sodium with leaveners, part 4

10.16.2012

By Laurie Gorton

Expert from ICL Performance Products provides insight on cutting sodium while retaining product quality.

Building stability with gums, part 2

10.09.2012

By Laurie Gorton

TIC Gums expert provides insight into gums and hydrocolloids.

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