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Articles by Laurie Gorton

Working with whole grains, part 1

01.11.2012

By Laurie Gorton

ConAgra Foods provides insights into the practical matters of whole grains.

Working with whole grains, part 1

01.03.2012

By Laurie Gorton

ConAgra Foods provides insights into the practical matters of whole grains.

Working with whole grains, part 1

01.03.2012

By Laurie Gorton

ConAgra Foods provides insights into the practical matters of whole grains.

Functional Ingredients Coming Clean

01.03.2012

By Laurie Gorton

A leading producer of bakery additives takes a new approach to functional ingredients that cleans up bakers’ labels and saves them money, too.

Corn Flour Color Schemes

12.12.2011

By Laurie Gorton

Colored corn flours pack antioxidant benefits into formulations for snacks and baked foods.

Bacon flavor fascination

12.08.2011

By Laurie Gorton

Bacon adds depth and surprise to sweet and salty flavor combinations.

Functional Ingredients Coming Clean

11.30.2011

By Laurie Gorton

A leading producer of bakery additives takes a new approach to functional ingredients that cleans up bakers’ labels and saves them money, too.

Gluten-free with corn

11.30.2011

By Laurie Gorton

New line of corn ingredients enables gluten-free baked foods.

Gluten-free with corn

11.30.2011

By Laurie Gorton

New line of corn ingredients enables gluten-free baked foods.

Corn Flour Color Schemes

11.30.2011

By Laurie Gorton

Colored corn flours pack antioxidant benefits into formulations for snacks and baked foods.

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