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Lupin introduction
 Lupins 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
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