Niagara College Culinary Innovation professor, Amy Proulx, PhD, was featured in an article from CBC on why Canada Dry’s ‘made from real ginger’ claim isn’t on U.S. cans.
The article highlights Proulx’s expertise, noting her extensive experience in the industrial food sector. She explains that ginger oleoresin is produced through a process that extracts the flavor compound and concentrates it. This process is crucial because it allows for precise control when adding the ingredient to different products, such as soda. Due to its high concentration, only a very small amount is needed.
“That small quantity of a flavouring agent is not unusual, especially in beverages. Given how hyper-concentrated they are, they often account for less than one per cent of a product’s composition,” she said.
The article originated from a CBCB Radio One segment in which Proulx was interviewed on November 8.
Read the November 8 article here.
