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

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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

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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

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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

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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.

Formulating In-Demand Snacks: How to Create the Textures Consumers Want Today

Texture is what takes a snack from “one of many” to “one of a kind.” In this webinar, you’ll learn how specialty starch-based texturizers can make a sheeted or baked snack’s texture loud and crunchy or light and crispy — and how achieving that just-right texture can help your healthier snack stand out in a competitive marketplace.

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Prepared Foods

2019 May

Check out the May 2019 issue of Prepared Foods, featuring our cover story on how processors "sneak in" vegetables to add health appeal, healthy and diverse food oils, and much more.

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