Lupin seeds as food

Seeds of white lupin (Lupinus albus L.), narrow-leaved lupin (Lupinus angustifolius L.) and yellow lupin (Lupinus luteus L.) can be a very good nutritional and climate-friendly alternative to soya beans, which are imported in large quantities to Denmark. Lupin contains 32-42 per cent protein, has a low starch content and a relatively high fat content.

Lupin seeds are not novel food

Traditionally, lupin seeds have been eaten in many parts of the world, especially in the Mediterranean region, Latin America and North Africa. Typically, they are eaten as snacks or ground into flour for use in cooking (Pilegaard & Gry, 2008, Specific foods, foedevarestyrelsen.dk).

Marketing without prior Novel Food authorization

Due to the tradition of eating lupin seeds in European countries before 15 May 1997, lupin is not considered a novel food. The EU's Novel food catalogue database contains assessments of whether a number of foods are novel foods. Here, white lupin (Lupinus albus L.), narrow-leaved lupin (Lupinus angustifolius L.) and yellow lupin (Lupinus luteus L.) are all listed as non-novel and can thus be marketed in the EU without a prior novel food authorization if the use is safe, which depends on the alkaloid content.

Processed products can be novel foods

However, it is important to note that if specific ingredients are concentrated or isolated from the lupin seed, e.g. in the production of protein concentrates or oils, they may be novel foods. In these cases, it is important to have the product assessed before it is placed on the market, says the Danish Veterinary and Food Administration.

Lupin contains alkaloids

Lupin seeds can contain very high concentrations of lupin alkaloids / quinolizidine alkaloids, which taste bitter and are highly toxic if ingested. Seeds with a high alkaloid content are called bitter lupins, and these require extensive processing, which involves soaking several times and for several days and thorough heat treatment before they are safe to eat. However, lupin breeding has resulted in varieties called sweet lupins, which are low in alkaloids.

Suitable cooking methods are being investigated

Lupin seeds and flour with an alkaloid content of ≤200 mg/kg are considered safe. Sweet lupins with a higher alkaloid content should be thoroughly prepared before use. Suitable preparation methods are being investigated in the Innovation Centre for Organic Farming's Healthy and tasty legumes project.

Low alkaloid varieties for food

It is recommended to use only low alkaloid varieties for food and to check for alkaloid content at each harvest, as alkaloid content varies with location and growing conditions.

Related to peanuts

As a food manufacturer, it's also important to be aware that lupin is related to peanuts and can therefore contain proteins that can potentially cause severe allergic reactions. Therefore, prepackaged foods containing