Articles by Amy Proulx PhD

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.


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battered food

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.
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flowers, oil

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.
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Breaded Fish Sticks Chicken

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.
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