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Improving the nutritional value of bakery products by inclusion of AMN Pea Protein Concentrate
Improving the nutritional value of bakery products by inclusion of AMN Pea Protein ConcentrateLaura Gil Martens, Chief Nutritionist, R&D Manager, AM NutritionFrom American cookies to scones, from multi-seed bread to hot-dog and burger breads. AM Nutrition has...
Wet petfood reformulation
Pea protein concentrate can be used in Wet Petfood both for protein extension purposes and as a functional ingredient due to its positive binding properties
Join us at Zoomark International 2023
AM Nutrition BlogJoin us at Zoomark International 2023Elsebeth Søndergaard, Chief Commercial OfficerWe are excited to participate at Zoomark International 2023, one of Europe's leading pet industry trade shows in Bologna, May 15th. – 17th. Come and meet us at stand...
Case study: Comparison of seven commercial dog wet Petfood recipes containing Pea Protein and Pea Hull Fiber as ingredients
Pea concentrates are popular ingredients used in Wet Petfood recipes.
AMN CarryMoist® as a viscosity agent in semi-moist Petfood
Semi-moist dog food is a relatively new type of dog food, which is soft and chewy and does not need to be refrigerated but it requires, indeed, a stable shelf life and humidity content between 20-40% without risk of spoilage.
Veggie Burger mix
A successful collaborative project between Mitsubishi Corporation Life Sciences (MCLS), NISCO AS and AM Nutrition
The AMN team is growing!
We are pleased to announce that the AMN team is growing. We would like to introduce you to Henrik Andersen, who will be a part of our sales team from October 1. Henrik comes with experiences within ingredients.
High protein bread with AMN Pea Protein concentrate
The present study had as main goal to develop new food alternatives with high protein content for diverse consumer segments. The products should be nutritionally rich, tasty and visually appealing.
Master thesis: Protein enrichment in minced fish products – using Pea Protein Concentrate, salmon protein hydrolysate and hydrocolloids
Studies conducted by Ingvild Gundersen, master student at University in Stavanger under the supervision of Scientists Aase Vorre Skuland and Jan Thomas Rosnes, Nofima, Stavanger