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Articles by Laurie Gorton

Not-so-simple definitions

01.31.2012

By Laurie Gorton

You’ve got to know your probiotics from your prebiotics ... and your synbiotics.

Real-life bakery experience

01.31.2012

By Laurie Gorton

Orlando Baking and Cedar’s Mediterranean Foods both roll out grain-based foods containing probiotics.

Working with Probiotics

01.31.2012

By Laurie Gorton

Bakery products make good carriers for probiotics — the better-for-you bacteria — when bakers balance formula and process correctly and carefully.

Whole Grains Summit aims at whole world

01.31.2012

By Laurie Gorton

Working with gums and hydrocolloids, part 1

01.31.2012

By Laurie Gorton

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

Improving digestive health, part 1

01.26.2012

By Laurie Gorton

Cargill expert offers insights into formulating foods with gut health benefits.

Improving digestive health, part 1

01.24.2012

By Laurie Gorton

Cargill expert offers insights into formulating foods with gut health benefits.

Question everything with Lean Manufacturing

01.23.2012

By Laurie Gorton and Lucy Sutton

How Hostess Brands moves to operate more efficiently.

Exploring the sodium dimension

01.20.2012

By Laurie Gorton

When replacing salt, the alternative must linger on the palate to enhance overall flavor perception.

Savoring the Possibilities

01.18.2012

By Laurie Gorton

Although sweet flavors dominate bakery usage, the savory dimension can change product development dynamics … dramatically.

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