Amy Proulx PhD

Amy Proulx, PhD, is a professor at Niagara College, Canada, and coordinator of the Culinary Innovation and Food Technology Program at the Canadian Food and Wine Institute. She acts as research leader at the Niagara College Food Innovation Centre, where she and her colleagues provide technical, regulatory and product development support to the food and beverage manufacturing sector, and conduct research in culinary, food science, brewing and winemaking. She can be reached at aproulx@niagaracollege.ca or through this magazine.

Phosphates can deliver nutritional benefits to consumers, but as an additive, generate questions from consumers

The New Food Phosphates

Phosphate ingredients are redefining themselves for the clean label market

Amy Proulx PhD

September 13, 2016

As “clean label” moves from trend to standard, consumers want ingredient transparency, trust, and product understanding.

Batter Up!

Consumers will benefit from new batter and breading innovations.

Amy Proulx PhD

June 30, 2014

While battered and breaded products historically have carried the onus of a bad rap nutritionally, new ingredients and processing strategies are helping to create better choices.

Fats and Oils: Oil’s Well

Fats and oils have taken a bad rap over the years. But, a diet without fat would be dull, and many favorite foods and flavors would be lost if fat was completely eliminated.

Amy Proulx PhD

January 23, 2014

In addition to their function in high-temperature processing and in providing texture and mouthfeel; shortness in baking; and body in emulsifications and other formulations, oils and fats are powerful carriers of flavor.

The Crunch on Batters and Breadings

Amy Proulx PhD

October 15, 2012

North Americans love battered and breaded foods. No matter what trends come and go, many traditional comfort staples are battered and breaded. However, these foods are saddled with negative health connotations. Technology is changing those perceptions.

Remember a child’s kaleidoscope? You put your eye to a cylinder fitted inside with angled mirrors and—as soon as you twist the end of the cylinder—there’s a changing pattern with the shifting of small pieces of colored glass. That’s also something of an apt description for the plant-based food and beverage market, which continues to capture attention as it grows and shifts.

Consumers are looking for plant-based milks with the protein content and mouthfeel of dairy. In this webinar, you will learn how our specialty enzymes can elevate your milk formulations from functionality to flavor.

Amy Proulx PhD

ARTICLES

The New Food Phosphates

Batter Up!

Fats and Oils: Oil’s Well

The Crunch on Batters and Breadings

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