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 higher protein content or better disease resistance.
The power of sweet lupins
The shift toward plant protein-rich diets and the awareness of the environmental impact of soybean cultivation and import is driving European countries to diversify the local production of protein crops. The UK government recently invested in R&D to develop pea and amaranth crops.
Many companies interested in offering novel plant-based foods have found lupin a powerful protein source to develop their products. Recent innovations include alternative dairy and meat, sweets, beverages, and chocolates.
The Australian company, Wide Open Agriculture (WOA), produces oat milk enriched with lupin protein. It has developed a technology to make lupin concentrate powder with a neutral flavor and valuable functionalities for food and beverage applications.
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