AMN Faba Protein Concentrate improves firmness and product yield in baked treats 

There is a growing demand for sustainable, alternative protein sources in Petfood which is accelerating the development of plant-based and hybrid products, especially in the segment of functional treats.  AMN Faba Protein Concentrate (AMN FPC) is a strong ingredient candidate for new formulations both in complete food recipes and in complementary products.

The present study assesses the use of AMN FPC in Baked treats for dogs, focusing on its processing and technological performance under standard manufacturing conditions.

The work was carried out at the Passion4Food Research facilities in Skurve, Norway, in January 2026. Five treat formulations were tested: one control and four recipes containing 13–15% AMN Faba Protein Concentrate, based on chicken, salmon, krill, or plant proteins. The objectives of the work were to compare handling and shaping dough properties, evaluate both baking performance and structural stability, and examine the key physicochemical properties related to quality and shelf stability.

Results indicated an improved firmness and enhanced pleasant colour in all finished products containing FPC, the latest probably related to Maillard reaction. The overall results also show improvement in product yield by decreasing product losses after baking. More details can be found in the complete report.

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We would like to acknowledge Passion4Food team for such an interesting documentation work!