Lupin flour is produced by pressing, soaking and then heating the lupin seeds. The process extracts the protein from the fibre structures, resulting in a finely ground, nutrient-rich product. Due to its naturally low purine content, lupin flour is particularly suitable for purine-conscious diets – for example, for those with rheumatism. It can be used as an ingredient in plant-based protein drinks and baking mixes, or as a functional base for vegan meat alternatives.

Quality:organic, conventional

Origin: France, Germany

Sectors: Food

Characteristics:vegan, gluten-free, lactose-free, low in purines

Protein content:approx. 40 %