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Articles by Laurie Gorton

Vanillin Upgraded

02.21.2012

By Laurie Gorton

Changes in processing make the world’s most widely used flavor even more food-friendly.

Using antioxidants to combat rancidity, part 1

02.14.2012

By Laurie Gorton

Experts from Kemin Food Ingredients, Inc., offer advice on natural extracts and plant-derived antioxidants.

Savory flavors in baked foods and snacks, part 1

02.07.2012

By Laurie Gorton

Expert from Bio Springer answers questions on consumers' fascination with savory flavors.

Working with gums and hydrocolloids, part 1

02.01.2012

By Laurie Gorton

Expert from Gum Technology Corp. provides insight into water managers.

Explaining the five S’s

01.31.2012

By Laurie Gorton

Hostess Brands adopts BRC companywide

01.31.2012

By Laurie Gorton

Putting new food safety standards into action requires training as well as recordkeeping.

How Hostess Brands manages manufacturing to improve the bottom line

01.31.2012

By Laurie Gorton and Lucy Sutton

5S methods at the company’s Dolly Madison bakery, Emporia, KS, show the way.

How Hostess Brands manages manufacturing to improve the bottom line

01.31.2012

By Laurie Gorton and Lucy Sutton

5S methods at the company’s Dolly Madison bakery, Emporia, KS, show the way.

Natural artificial vanillin, at last

01.31.2012

By Laurie Gorton

Fermentation of ferulic acid from rice bran yields a natural version of artificial vanillin.

Vanillin Upgraded

01.31.2012

By Laurie Gorton

Changes in processing make the world’s most widely used flavor even more food-friendly.

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