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.
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| 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.
