Can lupins be the next generation of plant-based proteins?

For decades, soy has been the dominant plant-based protein source in human diets. However, concerns over its environmental impact and the over-reliance on a single plant-based protein source have raised sustainability issues, making researchers explore novel protein sources. Lupinus spp. are emerging as a promising superfood due to their nutritional profile, health-promoting properties and environmental benefits. They are characterised by higher levels of protein and dietary fibre, and lower fat and starch contents than soy. Lupins exhibit a low glycemix index and are inherently gluten‑free, making them highly suitable for gluten‑free diets. From a health perspective, lupins help to lower blood pressure and cholesterol, aiding in the prevention of heart disease. Recent research provides evidence that lupins can help reduce the risk of obesity and type 2 diabetes. Although both soy and lupin crops are nitrogen-fixing, lupin crops contribute to relatively lower greenhouse gas emissions and higher drought tolerance, require less water and synthetic fertilisers, and can grow better in harsh environments with poor soil conditions compared to soy, which prefers fertile soil with specific climatic conditions. Western Australia is the largest producer of lupins (particularly Lupinus angustifolius L, which has been specifically bred with very low levels of quinolizidine alkaloids, ideal for human consumption), accounting for around 85% of the global production. The disappointing fact is that nearly 4% is currently used as human food, and the rest is mostly used as livestock feed. This presents a significant opportunity to expand lupin consumption through everyday food products such as lupin pasta, lupin-based yogurts, lupin-based beverages and high-protein snacks. Given their nutritional composition, health-promoting properties and positive impact on environmental sustainability, lupins are well-positioned to emerge as a leading superfood in the future.