Extrusion cooking of legumes has developed very quickly in the last two decades; this has resulted in an increased popularity and a broader application range of extruded products in several segments of the global food market.
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The prestigious International Food Research organization, Bridge2Food, interviewed Dr. Laura Gil Martens, R&D Manager at AM Nutrition AS, about the future role of pulses in human nutrition.
Pasta has been a product of massive consumption for centuries and, nowadays, a preferred meal for millions of people all over the world. However, Pasta has always been recognized by consumers to be a “fattening food” or “a filler.
AM Nutrition`s products: Peatex® and native Pea concentrates were presented at Bridge2Food`s 9th Protein Summit in Lille, France, in September 2016.