Lupin Flour
Lupinus angustifolius meel · lupin flour · farine de lupin
Lupin Flour: what every chef needs to know
On the line, Lupin Flour holds its place as the finely milled flour of the bitter lupin a legume cultivated in Europe for decades as animal feed and now gaining traction as a human food ingredient. Lupin flour has an exceptionally high protein content (approximately 40g/100g), comparable to soya powder, and a high fibre content (around 36.7g/100g). The fat profile is favourable: low saturated fat (roughly 1.4g/100g), mainly mono- and polyunsaturated. In commercial kitchens and bakery, lupin flour is added as a protein-boosting supplement to bread dough (maximum 10% of the flour blend), pasta dough and as a plant-based protein source in hummus-style spreads. Crucially: lupin is an EU-14 allergen, added to the EU list in 2005 because cross-reactivity with peanut allergy (affecting 30–40% of peanut-allergic individuals) can trigger anaphylaxis. Lupin MUST always be explicitly declared on menus and packaging, even when present in small quantities.
Lupin Flour: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) / USDA schatting lupine flour — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR) / USDA schatting lupine flour.
Lupin Flour: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Fresh pasta where part of the wheat flour (10-15%) is replaced by lupin flour for a higher-protein, slightly yellow-tinted pasta with a subtle nutty character; popular in German-Austrian health gastronomy.
Dutch artisan multigrain bread where 5-10% lupin flour supplements the bread mix for extra protein and a light nutty flavour; labelled as a lupin-containing product in accordance with EU allergen legislation.
Plant-based spread of cooked lupin beans (L. albus) puréed with tahini, lemon and garlic as an alternative to chickpea hummus; higher protein density, comparable spreadability but a slightly bitter-nutty flavour.
Lupin Flour: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Replace a maximum of 10% of wheat flour with lupin flour for protein enrichment; higher percentages produce a bitter flavour and a denser crumb. Lupin flour has no gluten structure and must not dominate the gluten matrix.
Add 10-15% lupin flour to fresh pasta for higher protein value and a subtle nutty flavour; the dough requires more liquid due to high water absorption. Knead extra for elasticity.
Cook soaked lupin beans until completely tender; purée with tahini, lemon, garlic and olive oil. The flavour is nuttier and slightly more bitter than chickpea hummus. Serve cold.
Lupin Flour: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Lupin Flour: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Lupin flour is a processed product available year-round, including from European producers (Germany, Netherlands, Poland). Note: lupin is a recognised EU allergen — always clearly declare on menus and packaging.
Lupin Flour: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Lupin Flour: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
The herbaceous, fresh acidity of Sauvignon blanc pairs with the slightly bitter, nutty flavour of lupin in hummus and pasta applications; the herbal-green tones complement the legume character.
- Sancerre AOC
- Touraine Sauvignon Blanc
- Marlborough Sauvignon Blanc
The taut minerality of dry Riesling pairs with the earthy, slightly bitter lupin flavour in bread and pasta; the high acidity cuts through the dense protein structure of lupin-rich preparations.
- asace Riesling AOC
- Mosel Riesling trocken
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Lupin Flour
At what temperature should you store Lupin Flour?
Store Lupin Flour at 15-20°C dry and dark, airtight, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Lupin Flour professionally?
The primary professional technique for Lupin Flour is Brooddeeg verrijking (max 10%) at 220°C bakoven for 30-45 min bakken. Always verify core temperature with a calibrated probe thermometer.
Does Lupin Flour contain allergens?
Lupin Flour contains: Lupin. Declaration required under EU Regulation 1169/2011 Annex II.
What is the nutritional value of Lupin Flour?
Lupin Flour provides 371 kcal, 40g protein and 9.6g fat per 100g raw product. Source: NEVO 2021 (RIVM/WUR) / USDA schatting lupine flour.
When is Lupin Flour in season?
Lupin Flour is in season in Northern Europe during Jan, Feb, Mar, Apr, May, Jun. Availability varies by climate zone and import market.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
