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

The Innovation workshop took place at Hansenberg Technical High School, Kolding, Denmark, in December 14th 2018. The workshop was part of the final evaluation of new educated Cooking Chefs in the Gastronomy professional line of the school.

On February 10th. 2019 we will all celebrate for the first time the World Pulses Day, a global event to celebrate pulses worldwide and which follows the important gains made by the United Nations´ 2016 International Year of Pulses.

Original article published at «Dagens Næringsliv» on 28th. July 2018 and written by Antje Gonera, PhD and Anna Birgitte Milford, PhD, Senior researchers at NOFIMA and NIBIO, Norway. Article in Norwegian.

The conference was held on 9th – 20th June 2018 in Stavanger Forum in Norway. The headline for 37 °C in 2018 was «Digitalising health» and counted with the special participation of the Norwegian Minister of Health and Care Mr. Bent Høie, and the Major of Stavanger Mrs. Christine Sagen Helgø.

AM Nutrition booth was visited by a large number of professionals from all over the world. Our staff received a record high number of concrete requests on detailed information of AMN products.

A peer-reviewed article on pea hull fiber summarizes the outstanding health properties of pea hull fiber related to among others; gut health, cholesterol and blood sugar regulation.

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.

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.