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

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.

Switching from plastic to paper-based packaging often comes with new challenges. This webinar will explore how an ovenable, fiber-based packaging solution can deliver the benefits of plastic with 90% less plastic usage.

The Winter Fancy Food Show is where specialty food makers go to exhibit their newest and best products and where buyers go to find their next bestsellers.

Articles by Amy Proulx PhD

The New Food Phosphates

Batter Up!

Fats and Oils: Oil’s Well

The Crunch on Batters and Breadings

Unlock the Future of Food and Beverage Innovation

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