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Laurie Gorton

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How to use flavors to enhance whole grain products

04.30.2013

By Laurie Gorton

Careful flavor choices smooth out the rough edges.

Going beyond ordinary roles for flavors in baked foods

04.30.2013

By Laurie Gorton

Trends find consumers seeking nostalgic, comforting flavors as well as new, ethnic tastes

Why swap honey for sugar

04.30.2013

By Laurie Gorton

Mother Nature’s most natural of all sweeteners can upgrade product image and flavor when cutting sugar in baked foods.

How to reduce sugar in baked foods, part 1

04.29.2013

By Laurie Gorton

National Honey Board offers insight on how honey can cut sugar while adding flavor, aroma and shelf life benefits.

Savory flavors in baked foods and snacks, part 4

04.29.2013

By Laurie Gorton

Consumers like their flavors both familiar and adventurous, according to Agneta Weisz of Comas Flavors.

Adding nutrients to kids’ diets, part 4

04.22.2013

By Laurie Gorton

Expert from Ingredion provides insight into formulating healthy baked foods for children.

Lower sodium intake advice coming, predicts General Mills scientist

04.22.2013

By Laurie Gorton

Global attention to sodium in the diet intensifies even as the company succeeds in cutting its presence in many foods.

What's new in bakery shortenings, part 3

04.16.2013

By Laurie Gorton

Expert from Stratas Foods offers insight on how fats, oils and bakery shortenings have changed to meet new consumer expectations.

Food gums 101

04.16.2013

By Laurie Gorton

Here’s what every bakery formulator must know about food gums, their sources and their supply situations.

Adding nutrients to kids’ diets, part 3

04.11.2013

By Laurie Gorton

Expert from ConAgra Mills provides insight into formulating healthy baked foods for children.

View All Articles by Laurie Gorton

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Laurie Gorton

ARTICLES

How to use flavors to enhance whole grain products

Going beyond ordinary roles for flavors in baked foods

Why swap honey for sugar

How to reduce sugar in baked foods, part 1

Savory flavors in baked foods and snacks, part 4

Adding nutrients to kids’ diets, part 4

Lower sodium intake advice coming, predicts General Mills scientist

What's new in bakery shortenings, part 3

Food gums 101

Adding nutrients to kids’ diets, part 3

Current Issues & Directories

Popular Articles

Hostess kicks off brand refresh with new logo, packaging

Mondelez reportedly eyeing deal to acquire Hershey

Plant proteins come in multiple options

Grupo Bimbo sues Maple Leaf Foods for C$2 billion

Popular Galleries

Hot cocoa flavored new products

Morello, Elmais granted patents