Having had 12 months to transition, manufacturing businesses are already on top of this latest development. If you are a foodservice operator you may only just becoming aware of this latest allergen. What do you need to know about lupin and what action should you be taking based on these changes, if any?
Lupins are a legume and most legumes (peas, beans, lentils and chickpeas) are not known for their ability to cause allergy. However, peanuts and soy beans are also legumes and both are already on FSANZ’s declarable allergen list. In fact, people with a peanut allergy are also likely to be allergic to lupins.
Gary Kennedy, Food Safety Auditor, Correct Food Systems says “We find around 90% of the world’s lupins grown in Western Australia, and while traditionally used for cattle feed it’s good levels of high quality protein and rich fibre content have made it increasingly attractive for use in human food.”
In fact, according to Gary we can expect to see lupin move from a fringe health food to a mainstream ingredient in supermarkets before the end of 2018.
So, what should you be doing about this latest change? Gary advises “reviewing all new PIF’s for the presence of lupin and updating your allergen matrix accordingly.” He also stresses that your staff should be able to” provide clear advice on allergens present in the food they serve.” So, updating staff training manuals and ensuring training is carried out every year for anyone in your business that handles food, is vital. If you’re keen for more information see this page on the FSANZ website for lupins and this page for your responsibilities with allergens in food services.
Nestlé Professional Brand Nutritionist