
Pulse proteins, pulse starches and pulse fiber fractions are reported to be excellent ingredients in a number of food segments, not only due to their high nutritional value but also because of their high functionality; excellent water and oil binding capacities, among others.
Bakery products, breakfast cereals, pasta, meat products, represent some of the broad application segments in which pulses fit so well, especially in sport nutrition and high protein diets for infants and the elderly.
In a world concerned about nutrition, good health and sustainability, pulses have a unique opportunity to replace animal meat, improving the life quality of millions of people and conferring a positive effect to the planet. Pulses are sustainable crops that naturally improve the quality of the soil.


Related blog posts:
Veggie Burger mix
Veggie Burger mix Laura Gil Martens, Chief Nutritionist, R&D Manager, AM NutritionA successful collaborative project between Mitsubishi Corporation Life Sciences (MCLS), NISCO AS and AM NutritionDeveloped by experts from MCLS, NISCO and AM Nutrition, the...
High protein bread with AMN Pea Protein concentrate
High protein bread with AMN Pea Protein ConcentrateLaura Gil Martens, Chief Nutritionist, R&D Manager, AM NutritionThe present study had as main goal to develop new food alternatives with high protein content for diverse consumer segments. The products should be...
Master thesis: Protein enrichment in minced fish products – using Pea Protein Concentrate, salmon protein hydrolysate and hydrocolloids
AM Nutrition BlogMaster thesis: Protein enrichment in minced fish products – using Pea Protein Concentrate, salmon protein hydrolysate and hydrocolloidsLaura Gil Martens, Chief Nutritionist, R&D Manager, AM NutritionStudies conducted by Ingvild Gundersen, master...
Want new articles the moment they get published?
Subscribe to our blog.