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Articles by Laurie Gorton

The First Enzyme

05.09.2011

By Laurie Gorton

Making the most out of malt.

Milk Proteins: Simple Math

05.05.2011

By Laurie Gorton

Fractionated milk proteins earn dividends by subtracting volatile commodity costs.

Enzymes: Fighting Acrylamides

05.03.2011

By Laurie Gorton

How to use enzyme technology to avoid carcinogens in bread products.

Enzymes: Fighting Acrylamides

05.02.2011

By Laurie Gorton

How to use enzyme technology to avoid carcinogens in bread products.

Stealth Health

05.01.2011

By Laurie Gorton

Add these ingredients to provide consumers with a portion of fruits and vegetables per serving — thus improving appeal and nutrition.

Stealth Health

05.01.2011

By Laurie Gorton

Add these ingredients to provide consumers with a portion of fruits and vegetables per serving — thus improving appeal and nutrition.

From Lab to Line

05.01.2011

By Laurie Gorton

Improved controls, software and methods make lab instruments easier to use and their results more informative to the process.

Fats and Oils: Reducing With Microdroplets

04.25.2011

By Laurie Gorton

How to improve texture and spreadability of icings.

Fats and Oils: Generation Next

04.19.2011

By Laurie Gorton

High-oleic oils promise stability gains and improved nutrition for baked foods and snacks. Blends get better, too.

Fats and Oils: Results of Reformulation

04.18.2011

By Laurie Gorton

Formulation strategies for eliminating trans fats.

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