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Laurie Gorton

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Improving digestive health, part 4

05.01.2012

Corn Products International/National Starch Food Innovation expert offers insights into the science behind dietary fiber.

How to see the new crop firsthand

04.30.2012

By Laurie Gorton

You, too, can see the new crop up close and personal, right in the fields where it grows.

Heat-treated flour raises the bar

04.30.2012

By Laurie Gorton

Millers now offer flour treated to eliminate pathogens. These treatment and deliver systems safeguard refrigerated and frozen dough products.

Aide your sustainability quotient with your flour choice

04.30.2012

By Laurie Gorton

Introduction of sustainably farmed flour helps bakers appeal to the environmentally-aware consumer.

Flour: More than just the baker’s main ingredient

04.30.2012

By Laurie Gorton

Adjusted for crop year transitions and tagged for traceability, flour travels an interesting road before it’s mixed into dough.

Sodium: How low to go

04.30.2012

By Laurie Gorton

Gradually cutting salt will make it easier for consumers to adjust their flavor expectations for lower-sodium foods.

Learn from previous salt reduction research

04.30.2012

By Laurie Gorton

When sodium content came under pressure 30 years ago, AIB researched the effects of cutting salt in bread and updated these results last year.

Learn from previous salt reduction research

04.30.2012

By Laurie Gorton

When sodium content came under pressure 30 years ago, AIB researched the effects of cutting salt in bread and updated these results last year.

Sodium reduction in bread advances in Europe

04.30.2012

By Laurie Gorton

Although FDA has yet to announce its sodium reduction plans, European food regulators have. Bakers are meeting their target levels, but what awaits them?

How to cut sodium out of bakery formulas

04.30.2012

By Laurie Gorton

Lowering reliance on salt and other sodium-bearing ingredients need not alter the pleasures of eating bread and baked foods.

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Laurie Gorton

ARTICLES

Improving digestive health, part 4

How to see the new crop firsthand

Heat-treated flour raises the bar

Aide your sustainability quotient with your flour choice

Flour: More than just the baker’s main ingredient

Sodium: How low to go

Learn from previous salt reduction research

Learn from previous salt reduction research

Sodium reduction in bread advances in Europe

How to cut sodium out of bakery formulas

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