Lupin introduction

 



lupin2Lupins were already eaten by the ancient Egyptians, Greeks and by the Mayans in South America. With the high protein content it fitted very well in their diet. The only problem was the bitter taste. Since the 1920's the Germans cultivated a sweet lupin, which is perfectly suited for human consumption. Since the Germans already have a long history in lupins, we can state Germany and The Netherlands as lupin countries. Research and developments over the last 10 years taught us that lupin products have an added value in numerous bakery products, just like soy. Moreover, we found some advantages in comparison to other legumes like soy.
There are 3 crops of sweet lupin cultivated:
  • Luteus
  • Albus
  • Angustifolius




Seed in the pod          Angustifolius seed


The most important country for cultivation is Australia, over 1.000.000 MT/year of the Angustifolius, followed by Germany and France.

Sustainable choice
In a 2009 survey of major bakeries in Europe, showed that many saw sustainability as important or significant for the industry's future. If you choose to use lupin in your recipe, you not only choose a functional ingredient but also a very sustainable one. The growth of lupin can help the environment in several ways:
  • no need to cut rain forest for developing new growing areas, because it can grow in difficult, dry areas where soil is poor
  • reduced use of herbicides and pesticides because of the thick and protective seed coat
  • it improves the soil properties as a green fertilizer
All this makes lupin a sustainable choice for a better future.

Characteristics of our lupin kernel products
  • rich in dietary fibre (40%)
  • rich in good digestible, protein (40%)
  • low fat (8% of which is >80% unsaturated)
  • natural ingredient
  • a 100% Non-GMO source
  • no gluten
  • very rich, almost perfect, amino acid composition for adults

Health aspects
There have been several studies, which indicate some health benefits due to the consumption of lupin.
The benefits are:
  1. giving a quicker and longer lasting feeling of satiety
  2. decreasing the blood level cholesterol
  3. hypertension lowering
  4. improving the bowel function
What is the explanation of these health effects?
  1. Giving a quicker and longer lasting feeling of satiety
    In regard to the increasing worldwide problem of an over weight and obese population, the use of lupin could really make a difference. Studies showed that after eating a lupin rich breakfast the energy uptake throughout the rest of the day was reduced with 20%. This makes it most suitable for use in several types of bread or cereals. It is due to the fact that lupin kernel is rich of the unique combination of dietary fibre and protein.
    - high level of dietary fibre and protein,
    - strong feeling of satiety,
    - lower need for the uptake of energy (20% less).
  2. Decreasing the blood level (LDL) cholesterol, without a negative effect on the 'good' HDL-cholesterol.
    - high level of dietary kernel fibres,
    - water absorption is high,
    - cholesterol binding is high,
    - intestinal absorption of cholesterol is low.
  3. Hypertension (=blood pressure) lowering.
    It is a well known risk factor for various cardiovascular complications. Studies showed the ability of lupin of normalizing hypertension sufferers to the levels of control.
  4. Improving the bowel function.
    The effect is mainly caused by the large presence of RFO's (Raffinose Family Oligosaccharides) in the kernel of the lupin seed.
    - high level of RFO's,
    - low pH of the faeces, This stops the growth of 'bad' bacteria and stimulates the growth of 'good' bacteria.
    - improves the bowel function,
    - it decreases the faecal parameters related to colon cancer risks.
Conclusion
Lupin is a good and natural food source, with a unique and sustainable growth, which helps the environment in several ways. It also gives several positive health aspects after consumption. Ask for specific application possibilities for your kind of products and convince yourself. Most products are also available in Organic and/or gluten free.

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CON
Explanation Enzyme active flour Toasted particles Toasted flour Toasted flour with natural fibre Grinded hull Protein concentrate
Improves Whitening effect
Shelf life
Emulsifying properties
Shelf life
Decoration
Structure
Mouthfeel
Shelf life
Emulsifying prop.
Structure
Mouthfeel
Egg colour
Shelf life
Emulsifying prop.
Structure
Mouthfeel
Egg colour
Fibre content
Fibre content
Waterbinding cap.
Shelf life
Protein content
Emulsifying prop.
Crispiness
Stickiness
Applications Bread
Breadimprover
Bread
Breadmixes
Candybars
Special bread
Wafer
Cookies
Cake
Special bread
Wafer
Cookies
Cake
Bread
Breadmixes
Cake
Batters
All products are NON-GMO and most of them are also available in Organic and gluten free.