Now mandatory to declare lupin on food labels

Lupin has been added to the list of allergens that must be declared on food labels. The Food Standards Code now requires lupin to be declared on labels whenever it is present as an ingredient or as a component of food additives or processing aids. This requirement must be met by 25 May next year.

Lupin flour was officially introduced as a food ingredient in Australia in 2001, with the first Australian cases of lupin allergy reported in 2004. Lupin allergens are resistant to normal cooking procedures, including boiling and microwave heating.

Lupin is high in protein (30–40%) and dietary fibre (30%) and low in fat (4–7%). It can be milled and ground into wholemeal-type flour to add protein and fibre to baked goods and noodles. The kernel can be ground into kibble-type products or milled into flour and lupin protein isolates can be added to products to improve their nutritional quality. Lupin is increasingly used as a protein replacement for genetically modified ingredients and for animal proteins such as milk and egg white.

Lupin use is increasing as it is being incorporated in an ever wider range of food products including bread, bakery and pasta products, sauces, beverages and meat-based products such as burgers and sausages. Lupin can also be included in gluten-free and soy-free products.

Lupin is a legume related to peanut and soybean and, like other high-protein foods like egg and shellfish, may trigger an allergic reaction in a small percentage of the population. As more and more people are exposed to lupin it is anticipated that lupin allergy incidence will increase.