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Laurie Gorton

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Cuts sodium, keeps flavor

07.31.2012

New technology takes away potassium chloride’s bitter taste and slashes salt 33 to 50% in baked foods without sacrificing flavor or functionality.

Lowering sodium with leaveners, part 3

07.20.2012

By Laurie Gorton

Expert from Church and Dwight provides insight on cutting sodium while retaining product quality.

Lowering sodium with leaveners, part 3

07.20.2012

By Laurie Gorton

Expert from Church and Dwight provides insight on cutting sodium while retaining product quality.

How to fortify the natural way

07.18.2012

By Laurie Gorton

Fruits and vegetables not only beautify foods, they can fortify them with important nutrients.

‘Science, sun, sand’ at AACCI annual meeting

07.17.2012

By Laurie Gorton

AACC International’s annual meeting considers the state of cereal science and the formulation of grain-based foods when it convenes Sept. 30.

Soluble, Insoluble Fiber Blended to Balance

07.11.2012

By Laurie Gorton

Nexira starts with all-natural acacia gum and combines it with gluten-free wheat fiber via a proprietary process to make Equacia.

How to get the flour you need, part 2

07.09.2012

By Laurie Gorton

Experts from Horizon Milling offer insight on choosing the right flour.

Lowering sodium with leaveners, part 3

07.02.2012

By Laurie Gorton

Expert from Church and Dwight provides insight on cutting sodium while retaining product quality.

Tech showcase: Nutritive sweeteners

07.02.2012

By Laurie Gorton

Examining the options for sugars and carbohydrate syrups on the market.

Weight control via resistant potato starch

06.30.2012

By Laurie Gorton

A new resistant starch derived from potatoes can cut calories, hold down glycemic index and raise the fiber level of baked foods.

View All Articles by Laurie Gorton

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Laurie Gorton

ARTICLES

Cuts sodium, keeps flavor

Lowering sodium with leaveners, part 3

Lowering sodium with leaveners, part 3

How to fortify the natural way

‘Science, sun, sand’ at AACCI annual meeting

Soluble, Insoluble Fiber Blended to Balance

How to get the flour you need, part 2

Lowering sodium with leaveners, part 3

Tech showcase: Nutritive sweeteners

Weight control via resistant potato starch

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