Lupin flour enters North American market

by Jeff Gelski
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Lupin plant used to make lupin flour
Lupin is a legume that belongs to the same plant family as peanuts.

TORONTO — CK Ingredients has introduced sweet lupin flour into the North American baking and food industry through a partnership with an Australian lupin grower. The non-bioengineered, gluten-free flour is about 40% protein and more than 30% fiber.

Published clinical studies have demonstrated lupin’s positive impact on blood glucose, blood pressure, cholesterol, appetite suppression and prebiotic effects, according to Toronto-based CK Ingredients. The technical benefits of lupin flour include water-binding, emulsification, flavor and color enhancement, and partial fat and egg replacement.

Michael Chernyak, CK Ingredients
Michael Chernyak, president and c.e.o. of CK Ingredients

“The nutritional profile of lupin is quite remarkable,” said Michael Chernyak, president and chief executive officer of CK Ingredients. “Over 70% of our material consists of protein and fiber, two strong value drivers at the consumer level. Marrying this with a low G.I. (glycemic index) rating, impressive clinical data and technical benefits, we believe we have what could become a staple ingredient in the North America bakery and food market.”

Lupin, sometimes called lupine, is a legume that belongs to the same plant family as peanuts, according to the U.S. Food and Drug Administration.
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