CBC Marketplace aired a segment focusing on the preparation of food without the use of synthetic food dyes. The segment showcased NC Amy Proulx, Professor and Program Coordinator of NC’s Culinary Innovation and Food Technology, alongside students demonstrating the art of crafting tasty treats without synthetic dyes. In the segment, Proulx also provided valuable insights into food additives, shedding light on disparities such as the allowance of an ingredient banned in Europe but permitted in Canada.
Watch the February 18 segment here.
