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Articles by Laurie Gorton

Whole grains for kids

03.31.2012

By Laurie Gorton

Cargill tackles whole grain applications to meet USDA school meal requirements.

Possibilities Galore for Whole Grains

03.31.2012

By Laurie Gorton

Whole grains still reveal plenty of potential a decade after entering the pantheon of bakery formulating.

Natural Colors Improved for Bakery Use

03.30.2012

By Laurie Gorton

Patented vegetable “lakes” work well to tint icings, fillings and topical coatings.

Improving digestive health, part 3

03.27.2012

By Laurie Gorton

Roquette expert offers insights into formulating foods with soluble dietary fiber.

Do a Leavening Makeover to Cut Sodium

03.26.2012

By Laurie Gorton

Low- and no-sodium baking sodas and baking powders help formulators reduce the sodium content of baked foods.

Do a Leavening Makeover to Cut Sodium

03.26.2012

By Laurie Gorton

Low- and no-sodium baking sodas and baking powders help formulators reduce the sodium content of baked foods.

Building stability with gums, part 1

03.22.2012

By Laurie Gorton

Caremoli USA provides insight into gums and hydrocolloids.

Building stability with gums, part 1

03.20.2012

By Laurie Gorton

Caremoli USA provides insight into gums and hydrocolloids.

Savory flavors in baked foods and snacks, part 2

03.14.2012

By Laurie Gorton

Expert from Mother Murphy's Laboratories answers questions on consumers' fascination with savory flavors.

Savory flavors in baked foods and snacks, part 2

03.13.2012

By Laurie Gorton

Expert from Mother Murphy's Laboratories answers questions on consumers' fascination with savory flavors.

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