Lupins - an ancient food

Lupins have been known as food product since ancient times.
In the beginning only bitter lupin varieties were available and the
lupins had to be de-bittered by steeping the kernels in cold water.

In the 1920s the first lupins with a reduced content of bitter components ("sweet lupins") were cultivated.

Traditionally, de-hulled lupins are cooked, salted and eaten as a vegetable.

As an alternative, crude lupins are left to soak in cold salty water and then the swollen kernels are heated on a tray until the hulls burst open and the kernels turn to pale brown colour. "Toasted" in this way the cold lupin kernels are eaten as a snack.

Lupins belong to the category of legumes. Although related to soy beans and peas they have a much more neutral taste.

Today several sweet lupin varieties are available for food production.

Using a special processing procedure developed by NaProFood the excellent technological and nutritional potential of lupins is made available for high quality food protein preparations.