AM Nutrition Blog

Application test with AM Nutrition’s pea flour concentrate in Frankfurters

Thomas Eskildsen, Business Manager, AM Nutrition Denmark

June 24, 2019

The aim of the study was to investigate the sensorial impact of replacement diverse carbohydrates with pea flour concentrate in Frankfurters. The study was run at the Danish Meat Research Institute in the period 2018/2019.

We are pleased to conclude that inclusion of pea flour concentrate had positive effects on the texture of the sausages and that losses were decreased after processing and freezing the products.

Please, contact us for more information.

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