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 Prepared Foods magazine.
As an additive, in certain products, phosphates on the label might generate questions from consumers. But, equally, there are applications for phosphates that deliver nutritional benefit to consumers that can override any such concerns.
