After an extensive research program at Curtin University, Australian regenerative food and agriculture company Wide Open Agriculture (WOA) has successfully used its Modified Lupin Concentrate (MLP) to develop a variety of plant-based products.
Is Lupin the Next Big Plant Protein? Newly Found Gene in Sweet Lupin Opens Doors for High-Protein Crops
An international team of researchers recently identified the “sweetness gene” responsible for low alkaloid levels (not bitter) in lupins. This discovery could accelerate the development of new bitter-free crops and another protein source for plant-based foods. A legume from the family Fabaceae, Lupin rivals soybean in protein content (44%). They are high in fiber and low in sugars. Moreover, lupin crops are climate tolerant and have a great potential to recover poor soils. But this legume naturally accumulates bitter and toxic alkaloids unpleasant for the human palate. For decades, farmers have grown a sweet lupin variety at a small scale since crops can cross-pollinate and produce bitter lupins. But with this game-changing gene, farmers can grow sweet white lupin continuously and domesticate wilder varieties with …
