The revival of lupin Outcomes of the XIV International Lupin Conference


*Corresponding author
Department of Food, Environment and Nutritional Sciences (DeFENS)
Università degli Studi di Milano, Italy


Lupin is a leguminous plant whose edible seeds display amazing properties which is worth to properly exploit in view of the great demand of plant-derived food proteins. To discuss this matter and get the most updated advances in a disciplinary integrated way, the experts in the field met at the XIV edition of the International Lupin Conference last June in Milan, Italy. This is the report of the scientific outcomes of the conference and the satellite events, including two dedicated workshops and a unique Lupin banquet based on lupin foods. The results of a hedonic test performed on the lupin foods provided during the banquet are reported as well.


The need of increasing the production, the availability and the utilization of food proteins of non-animal origin is acute, as frequently reported. Indeed, food proteins are not an unlimited resource and they are expectedly more and more necessary to fulfil the need of a growing and demanding world population. As already reported (1, 2), food protein sources should be searched where they are abundant and available, keeping in mind that they should also be sustainable, cost- and labour-effective, safe and secure, process-prone and possibly not too far from the traditional food habits of the consumers. Lupin seeds are among them. Indeed lupin seeds display an elevated and high-quality protein content, suitability for sustainable production, potential health benefits and good acceptance by consumers (3, 4). Clearly, lupin cultivation cannot compete with soybean, another protein-rich legume, and its production worldwide remains largely insufficient to guarantee a steady supply to the food industry, which in turn needs innovation to produce attractive lupin-based protein-rich foods. To try finding answers and solutions, the International Lupin ...