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 Buntine Protein® 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.