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Articles by Laurie Gorton

The complex world of gluten-free

09.12.2016

By Laurie Gorton

Moving a gluten-free product from bench to bakery is complicated.

Salt's roll in product appearance

09.06.2016

By Laurie Gorton

Salt plays a role not only in yeast stabilization, structure building and flavor but also in the look of a product.

Labeling laws: The big questions

09.06.2016

By Laurie Gorton

IBIE convenes at a time of rapid change for ingredient labeling laws as more consumers ask about the content of their foods.

How elevation affects baking performance

08.31.2016

By Laurie Gorton and E.J. Pyler

The higher up you go, the more difference you’ll see in finished baked foods.

Corn masa gets a folic boost

08.31.2016

By Laurie Gorton

The Food and Drug Administration approved folic acid fortification of corn masa flour.

F.D.A. rewrites a few FSMA compliance dates

08.26.2016

By Laurie Gorton

AIB emphasizes continued diligence in meeting original implementation dates.

Salt for gluten strengthening

08.23.2016

By Laurie Gorton

Salt plays a major roll in baking, especially when it comes to structure.

Organic, muscled-up gluten and starches

08.19.2016

By Laurie Gorton

Vital wheat gluten and wheat starches, certified organic, supply the boost.

From the bench to the oven

08.19.2016

By Laurie Gorton

To send new products soaring, you need a good flight plan to taxi from the bench through the pilot plant to the oven … and beyond.

Organic, muscled-up gluten and starches

08.16.2016

By Laurie Gorton

Vital wheat gluten and wheat starches, certified organic, supply the boost.

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