The legume lupine is increasingly used in foods due to its nutritional value. Soy is frequently substituted with lupine to produce GMO free products. Even for foods free of gluten, lupine is used. Certain lupine proteins however are allergenic and there may be cross reactions with other legumes such as peanut and soy. Therefore, lupine was listed as food allergen end of 2006 and is subject to labelling requirements.
For the determination of lupine at GALAB a highly sensitive and specific real time PCR is used. The accredited method allows for the safe determination of lupine even in processed foods like sausage.
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