AM Nutrition and NISCO bring innovative solutions to customers and partners.

There is an increasing global demand for more healthy and sustainable food alternatives; and vegetable proteins – especially pulses, have become mainstream preferences in different food segments especially for flexitarian and vegetarian consumers.

AM Nutrition and NISCO actively work on Research and Development and product application by creating and bringing innovative solutions to customers and partners.

In the picture, partial and total replacement of meat with TPP55™, texturized pea protein in Tikka Masala dish by Chef Stian Iversen, NOFIMA Research Institute, Norway.