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Lupin for innovation of climate smart and tasty foods

Reference number
Coordinator NORDVARA NORDISK RÅVARA AB - OpenEye AB
Funding from Vinnova SEK 500 000
Project duration April 2016 - November 2016
Status Completed

Purpose and goal

The project Lupin for Innovation of Climate Smart and Tasty Food has aimed to develop the knowledge about lupin and possibility to use lupin for food production in Sweden. The goal was to create a generic, neutral food base using pure vegetable raw materials and the natural emulsifying properties of the lupin. Our innovation is that we have managed to create a food base with excellent nutritional profile as a raw material for a wide variety of foods. We have demonstrated the good food characteristics, and created a tasty prototype that won the competition Climate Smart Protein.

Expected effects and result

Our food base on lupin is an innovation in the food sector and a new platform for food development. The effect of this is a strongly increasing interest for lupin from the Swedish food industry. Many are looking for plant based proteins and are very positive about the fact that lupin can be grown organically in Sweden at a competitive price. The applicability of the lupin base, both as a ready made ingredient in the restaurant sector and as raw material for the food manufacturing industry will likely contribute to increased Swedish food production.

Planned approach and implementation

Nordisk Råvara has focused on tests to develop a food base from lupin. We have systematically tried several different recipes to achieve good nutrition composition, suitable texture and a neutral flavor. We have tested the material´s stability and how well it preserves as well as results of heating and cooling. We have also made several prototypes of foods to try out a contribution to the competition with sufficient gastronomic quality to win the taste contest.

External links

The project description has been provided by the project members themselves and the text has not been looked at by our editors.

Last updated 25 November 2019

Reference number 2016-02363

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