Lupine the new soy?

Lupine protein well suited as a vegetarian meat substitute

03/18/2014

More and more people are deliberately trying to reduce their consumption of meat and other animal products. In particular, the vegan diet has also gained much popularity due to the hereby recorded diet successes in recent months. Soy is still the most used meat substitute for vegetarians and vegans. However, the vegetable protein of the Blue Lupine enjoys a strong growing popularity here.

Lupins are plants of the legume genus whose seeds contain high-quality proteins that can be processed into meat substitutes, among other things. However, some varieties contain toxic bitter substances and should therefore not be consumed. The seeds of the blue sweet lupine () are particularly suitable for the production of various meat substitutes and vegan foods. Meanwhile, vegan schnitzel, burgers, but also noodles without animal protein, vegan quark and lactose-free lupine ice cream as well as numerous other products are offered on lupine protein basis.

Vegan ice cream and other vegan foods
The company ProLupin from Grimmen, which has been offering various lupine products for around half a year, explains that a process patented by the Fraunhofer Institute for Process Engineering and Packaging obtains a lupine protein isolate, lupine fibers, lupine oil and lupine shells from the seeds of the lupins. These products could be processed for different purposes in food. As an example, ProLupin calls the lactose-free ice cream „Lupinesse“, on the one hand for people with lactose intolerance in question, on the other hand is also suitable for a vegan diet. „Each of our products improves food product specifics in a number of ways“, the company continues to report.

Reports of serious allergic reactions
„The seeds of the bred sweet lupine have favorable nutritional properties. They are low in calories and rich in minerals, rich in protein and fiber and low in digestible carbohydrates“, also reports the Federal Institute for Risk Assessment (BfR). In addition, the content of uric acid purines in lupins is very low, and they are cholesterol-free, so the BfR release. However, the institute also points out that certain proteins in lupins can trigger allergic reactions. „Reports of serious allergic reactions from lupine products“ were for the BfR occasion, „describe the frequency of use of lupine products in food and the occurrence of hypersensitivity reactions to lupins.“

Incidence of allergies could increase
According to the information provided by the BfR, there were already some cases, „in which consumers reacted with skin reactions, respiratory problems, convulsions, or even a life-threatening allergic hypersensitivity (anaphylactic shock) after eating pizza or gingerbread whose dough blends contained lupine flour as an ingredient.“ Given their allergenic potential, the lupine falls under the EU labeling requirement for allergens. Should lupine products be increasingly used because of their taste or freshness-preserving properties, it could also increase the incidence of allergies to lupine protein, fears the BfR. „In France, lupine products rank fourth in the order of foods that have led to anaphylactic reactions“, the BfR communication continues.

Note the risk of cross-allergic reactions
The Federal Institute for Risk Assessment mentions oral allergy syndrome, inflammation of the nasal mucosa, conjunctivitis (rhinoconjunctivitis), edema, urticaria, respiratory distress, abdominal pain, nausea and a life-threatening anaphylactic shock as possible symptoms of lupine allergy. In addition, cross-reactions with allergens from soybeans, peanuts, green beans and peas are known. According to the BfR, for example, studies show a relatively high risk of cross-allergies of 30 to 60 percent in persons with peanut allergy. Anyone who struggles with conspicuous symptoms after consuming lupine-based meat substitutes or other lupine foods should therefore refrain from eating again and, if in doubt, seek out an allergist. (Fp)