Food Technology Magazine | Digital Exclusive
Hailed as a “climate hero” by The New York Times, lupin beans are the highest-protein pulses, at 40%, with 30% fiber, only 5% net carbohydrates, and a very low glycemic index of 11. During an individual presentation at IFT FIRST on July 16, attendees learned how lupin beans could be used to create innovative, sustainable, plant-based formulations.
“There’s a growing demand from consumers for more sustainable, minimally processed food products,” said Colleen Madden, vice president of innovation at CK Ingredients, who formulates, tests, and sells lupin bean flour and flakes. “Lupin beans are both ancient and perfect for the opportunities in the market today … I like to refer to the lupin as ‘freak of a bean.’”
At a time when poor nutrition is causing a wide variety of health issues, only 5% of Americans consume enough fiber—and less than 5% eat legumes daily, Madden said. Lupin beans contain high levels of vitamins and minerals, all nine essential amino acids, and they’re gluten-free and non-GMO. Similar in size and shape to a chickpea, they offer satiety, lower blood pressure and lower cholesterol, while keeping “a lot of” carbon in the soil after they’re harvested, she said.
According to Madden, lupin beans can be bitter or sweet. The former contain high levels of alkaloids and need to be leached and then brined or pickled before they are ready for consumption. “This iteration is still popular, found in Europe, North Africa, and South America,” she said. “It’s nice as a snack, with some beer. It’s similar to edamame.”
Sweet lupin beans are bred to have lower levels of alkaloids. They feature naturally occurring sugars and “practically no starch, which is unusual for beans, and similar to nuts,” Madden said. A variety of products on the market use them, including baked goods, snacks, and pastas. “Lupin has great emulsification properties,” she said. “It’s very good at water-binding, and a possible egg or water replacer. The umami flavor of lupin accentuates chocolate, cinnamon, or chai,” for example in a granola bar.
People with peanut allergies will face similar reactions with lupin, Madden said, while other challenges and considerations include the fact that it’s not a very developed crop in North America—most of it comes from Australia and Europe. Aside from that, “acceptance continues to grow as the market becomes more educated,” she said. “Consumers are demanding high-density nutrition, sustainable products, and affordable products.”ft