The Beginning
Lupins Reimagined.
Lupins have been eaten since the time of the pharaohs, who recognised the value of this nutritious and versatile crop. At Wide Open Ingredients we have revolutionised the lupin as a food source. Combining the benefits of regenerative agriculture with our globally patented technology, we have created a nutritious, sustainable plant-based protein that is highly functional and extremely versatile.
From Wide Open Ingredients. This is Lupin. Reimagined.
Let's begin at the beginning.
Wide Open Ingredients is a division of Wide Open Agriculture, an Australian company that was founded to be a different type of company, based on the 4 Returns Framework which we adopted from our Founding Partner, Commonland Foundation, a European thought leader on Impact and the Environment.
We recognised the contribution that the agricultural sector is making to climate change, as well as the opportunity of agriculture to make positive, dynamic change for the better.
Regenerative Agriculture is a combination of farming principles and practices that work with, rather than against, natural systems. These practices increase biodiversity, enrich soils, restore the water cycle, and enhance ecosystem services. Regenerative Agriculture helps reverse climate change by drawing carbon back down into the soil, increases resilience to climate instability, and brings inspiration to farming communities.
Lupins play an important role in a Regenerative Agricultural system since they are an ideal ‘break’ crop, fixing nitrogen into the ground creating healthy, nourished soils. Growing lupins has been scientifically proven to reduce greenhouse gas emissions by up to 50% in a two-year rotation of wheat and lupins.
Lupins are a staple crop in Australia, with over 80% of the world’s lupins grown in the region.
The 4 Returns.
Natural Return: Restoring biodiversity for healthy and resilient landscapes: reviving NATURE.
Return of inspiration: Planting seeds of hope for a better future and giving PEOPLE a sense of purpose.
Social return: Bringing back jobs, education and social connections: the building blocks of thriving COMMUNITIES.
Financial return: Creating long-term, sustainable income for communities: new BUSINESS models tailored to each landscape.
Food Changed Forever
Food Changed Forever.
As we strive to reduce emissions and drive towards net-zero targets, an increase in plant-based food is a central element to this green transition. Our new lupin proteins are perfect for global consumers seeking new sources of plant-protein that taste great, offer a clean mouthfeel and meet their high expectations on sustainability. We create proteins that are gluten-free, non-GMO and versatile across plant-based dairy, baked goods, protein bars and powders to support flexitarian and plant-based diets.
Lupins have the highest protein content of all legumes.
With a complete range of essential amino acids and very low levels of anti-nutritionals, consuming lupins has been shown to have positive impacts on weight control, bloodsugar and cholesterol levels.
WOA has recently purchased a state-of-the-art manufacturing facility in Grimmen, Germany. This will allow us to quickly scale our production from our pilot plant in Australia with the ability to supply up to 1,000 tonnes of protein per annum.
Plans are in place to expand to 5,000 tonnes per annum, with options in both Germany and Australia to build capacity. The Grimmen factory has a 3rd party certified food safety program including HACCP certification.
We will manufacture and sell a premium range of lupin proteins, fibres and oils, with proven market acceptance across multiple food and beverage categories.
Product Details
Product Range
AVAILABLE NOWBP80F: lupin protein isolate, min 80% protein, functionalised, spray dried
LP90: lupin protein isolate, 90% protein, de-oiled, spray dried
LP20 (Europe only): lupin protein isolate, 20% protein, de-oiled, liquid
LFLW: lupin flakes, white, de-oiled
COMING SOON
LKF: lupin kernel fibreBP80F
Our BP80F has an 80% protein content and highly enhanced functionality to create an extremely versatile lupin-based plant protein. Its enhanced gelation, superior solubility and neutral flavour make it a great ingredient for a broad range of food and beverage applications. WOA has the exclusive global patent for this technology, working with regeneratively grown lupin farmers for the best outcome for people and planet.
LP90
This 90% protein isolate is made from sustainable, regionally sourced sweet blue lupin. It is a free-flowing spray dried powder, with a neutral taste and excellent solubility and foaming capabilities. It’s low viscosity and no heat gelation makes it ideal for beverage applications. Also available as a fresh, wet product with 20% protein for adding into a wide range of products.
Lupin Kernal Fibre
Lupin kernel fibres can change textural, rheological, and sensorial characteristics of foods related to their physicochemical properties. The largely insoluble lupin kernel fibre exhibits excellent techno-functional properties in terms of water and oil binding capacities, solubility indices, emulsion stabilities, and viscosity, which enable its use in different food formulations. Low in fat, digestible carbohydrate and sodium, its neutral colour and clean taste make it easy to support digestive health.
Technical Details
Technical Details.
Lupin varieties are chosen for their superior flavour and low alkaloid content. This combined with our proprietary process ensures a taste and aroma that complements your plant-based formulations, limiting the need for added flavours and masking agents.
The manufacturing process produces a protein with neutral flavour, highly digestible with a full range of amino acids.
Lupin’s excellent solubility at neutral pH outperforms fava, pea, soy and rice, offering a great solution for fortifying plant-based beverages, protein smoothies and shakes, meal replacement etc.
Superior emulsification makes LP90 and BP80F ideal for eggs and casein replacement, alternative meats, sausages etc. The addition of lupin protein can reduce the need for added functional ingredients, simplifying the label in-line with consumer demand.
Our BP80F is functionalised, using a bespoke technology developed in conjunction with Curtin University, which for the first time, enables protein derived from lupin to form a gel. By unfolding the constituent protein, a stable 3-D network is formed which can entrap water, flavours and other functional components in the food products. This innovation allows lupin protein to be used as a base for vegan and vegetarian foods such as yoghurt, meat substitutes and gluten free pasta.
Applications
Applications.
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. We are keen to help you navigate the plant-based world and create the next generation of plant-based foods.
Wide Open Ingredients is passionate about bringing consumers high-quality, protein-enriched foods and beverages. Our pulse-proteins are ideal for a range of food applications to create functional products offering maximum consumer health benefits. This is especially true for those consumers moving away from wheat and soy.
Lupins have the highest protein content of all legumes.
We have developed a range of prototype formulations to help fast-track your R&D program. For example our initial work on vegan cheese has resulted in a clean label cheese analogue that slices, grates, melts and has 10% protein, overcoming many of the nutritional concerns with most vegan cheeses currently on the market. Lupin protein fortified sourdough has a pleasant acidic flavour, fine slicing characteristics and an extra chewy crumb. Lupin protein has proven to work beautifully as an addition to a plant-based milk, ensuring protein levels are optimised, enhancing texture without compromising flavour.
Our technical teams in both Germany and Australia are happy to help you get your plant-based products to market faster.
- Cheese analogues
- Plant-based yoghurts and ice cream
- Powdered and RTD Beverages, including sports nutrition
- Bakery products
- Plant-based meats
- Sauces and mayonnaise
- Health food products such as bars and balls
- Confectionery
Prototypes — Specifications and Recipes.
Dairy Analogues
Plant-based Cheddar Cheese Prototype
Vegan Ice-cream Prototype
Bakery
High-Protein Sourdough Bread Prototype High-Protein Yeasted Bread Prototype
Keto Cracker Prototype
Vegan Cookie Prototype
Protein bars, balls and bites
Protein Nut Bar Prototype
Savoury Protein Nut Balls Prototype
Almond & Lupin Balls Prototype
Sauces
Vegan Mayonaisse Prototype
Lupins Reimagined.
Lupins have been eaten since the time of the pharaohs, who recognised the value of this nutritious and versatile crop. At Wide Open Ingredients we have revolutionised the lupin as a food source. Combining the benefits of regenerative agriculture with our globally patented technology, we have created a nutritious, sustainable plant-based protein that is highly functional and extremely versatile.
From Wide Open Ingredients. This is Lupin. Reimagined.
Let's begin at the beginning.
Wide Open Ingredients is a division of Wide Open Agriculture, an Australian company that was founded to be a different type of company, based on the 4 Returns Framework which we adopted from our Founding Partner, Commonland Foundation, a European thought leader on Impact and the Environment.
We recognised the contribution that the agricultural sector is making to climate change, as well as the opportunity of agriculture to make positive, dynamic change for the better.
Regenerative Agriculture is a combination of farming principles and practices that work with, rather than against, natural systems. These practices increase biodiversity, enrich soils, restore the water cycle, and enhance ecosystem services. Regenerative Agriculture helps reverse climate change by drawing carbon back down into the soil, increases resilience to climate instability, and brings inspiration to farming communities.
Lupins play an important role in a Regenerative Agricultural system since they are an ideal ‘break’ crop, fixing nitrogen into the ground creating healthy, nourished soils. Growing lupins has been scientifically proven to reduce greenhouse gas emissions by up to 50% in a two-year rotation of wheat and lupins.
Lupins are a staple crop in Australia, with over 80% of the world’s lupins grown in the region.
The 4 Returns.
Natural Return: Restoring biodiversity for healthy and resilient landscapes: reviving NATURE.
Return of inspiration: Planting seeds of hope for a better future and giving PEOPLE a sense of purpose.
Social return: Bringing back jobs, education and social connections: the building blocks of thriving COMMUNITIES.
Financial return: Creating long-term, sustainable income for communities: new BUSINESS models tailored to each landscape.
Food Changed Forever.
As we strive to reduce emissions and drive towards net-zero targets, an increase in plant-based food is a central element to this green transition. Our new lupin proteins are perfect for global consumers seeking new sources of plant-protein that taste great, offer a clean mouthfeel and meet their high expectations on sustainability. We create proteins that are gluten-free, non-GMO and versatile across plant-based dairy, baked goods, protein bars and powders to support flexitarian and plant-based diets.
Lupins have the highest protein content of all legumes.
With a complete range of essential amino acids and very low levels of anti-nutritionals, consuming lupins has been shown to have positive impacts on weight control, bloodsugar and cholesterol levels.
WOA has recently purchased a state-of-the-art manufacturing facility in Grimmen, Germany. This will allow us to quickly scale our production from our pilot plant in Australia with the ability to supply up to 1,000 tonnes of protein per annum.
Plans are in place to expand to 5,000 tonnes per annum, with options in both Germany and Australia to build capacity. The Grimmen factory has a 3rd party certified food safety program including HACCP certification.
We will manufacture and sell a premium range of lupin proteins, fibres and oils, with proven market acceptance across multiple food and beverage categories.
Product Range
AVAILABLE NOWBP80F: lupin protein isolate, min 80% protein, functionalised, spray dried
LP90: lupin protein isolate, 90% protein, de-oiled, spray dried
LP20 (Europe only): lupin protein isolate, 20% protein, de-oiled, liquid
LFLW: lupin flakes, white, de-oiled
COMING SOON
LKF: lupin kernel fibreBP80F
Our BP80F has an 80% protein content and highly enhanced functionality to create an extremely versatile lupin-based plant protein. Its enhanced gelation, superior solubility and neutral flavour make it a great ingredient for a broad range of food and beverage applications. WOA has the exclusive global patent for this technology, working with regeneratively grown lupin farmers for the best outcome for people and planet.
LP90
This 90% protein isolate is made from sustainable, regionally sourced sweet blue lupin. It is a free-flowing spray dried powder, with a neutral taste and excellent solubility and foaming capabilities. It’s low viscosity and no heat gelation makes it ideal for beverage applications. Also available as a fresh, wet product with 20% protein for adding into a wide range of products.
Lupin Kernal Fibre
Lupin kernel fibres can change textural, rheological, and sensorial characteristics of foods related to their physicochemical properties. The largely insoluble lupin kernel fibre exhibits excellent techno-functional properties in terms of water and oil binding capacities, solubility indices, emulsion stabilities, and viscosity, which enable its use in different food formulations. Low in fat, digestible carbohydrate and sodium, its neutral colour and clean taste make it easy to support digestive health.
Technical Details.
Lupin varieties are chosen for their superior flavour and low alkaloid content. This combined with our proprietary process ensures a taste and aroma that complements your plant-based formulations, limiting the need for added flavours and masking agents.
The manufacturing process produces a protein with neutral flavour, highly digestible with a full range of amino acids.
Lupin’s excellent solubility at neutral pH outperforms fava, pea, soy and rice, offering a great solution for fortifying plant-based beverages, protein smoothies and shakes, meal replacement etc.
Superior emulsification makes LP90 and BP80F ideal for eggs and casein replacement, alternative meats, sausages etc. The addition of lupin protein can reduce the need for added functional ingredients, simplifying the label in-line with consumer demand.
Our BP80F is functionalised, using a bespoke technology developed in conjunction with Curtin University, which for the first time, enables protein derived from lupin to form a gel. By unfolding the constituent protein, a stable 3-D network is formed which can entrap water, flavours and other functional components in the food products. This innovation allows lupin protein to be used as a base for vegan and vegetarian foods such as yoghurt, meat substitutes and gluten free pasta.
Applications.
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. We are keen to help you navigate the plant-based world and create the next generation of plant-based foods.
Wide Open Ingredients is passionate about bringing consumers high-quality, protein-enriched foods and beverages. Our pulse-proteins are ideal for a range of food applications to create functional products offering maximum consumer health benefits. This is especially true for those consumers moving away from wheat and soy.
Lupins have the highest protein content of all legumes.
We have developed a range of prototype formulations to help fast-track your R&D program. For example our initial work on vegan cheese has resulted in a clean label cheese analogue that slices, grates, melts and has 10% protein, overcoming many of the nutritional concerns with most vegan cheeses currently on the market. Lupin protein fortified sourdough has a pleasant acidic flavour, fine slicing characteristics and an extra chewy crumb. Lupin protein has proven to work beautifully as an addition to a plant-based milk, ensuring protein levels are optimised, enhancing texture without compromising flavour.
Our technical teams in both Germany and Australia are happy to help you get your plant-based products to market faster.
- Cheese analogues
- Plant-based yoghurts and ice cream
- Powdered and RTD Beverages, including sports nutrition
- Bakery products
- Plant-based meats
- Sauces and mayonnaise
- Health food products such as bars and balls
- Confectionery
Prototypes — Specifications and Recipes.
Dairy Analogues
Plant-based Cheddar Cheese PrototypeVegan Ice-cream Prototype
Bakery
High-Protein Sourdough Bread Prototype High-Protein Yeasted Bread Prototype
Keto Cracker Prototype
Vegan Cookie Prototype
Protein bars, balls and bites
Protein Nut Bar Prototype
Savoury Protein Nut Balls Prototype
Almond & Lupin Balls Prototype
Sauces
Vegan Mayonaisse Prototype RESEARCH PROJECTS
Explore groundbreaking insights from our collaborative research studies
Appetite & Sensory Analysis of Buntine Protein®
CASS Food Research Centre
Date: 22/04/2024
Prepared by: Dr Andrew Costanzo
Learn more about our company and our product portfolio.
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Learn more about our company and our product portfolio.
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