Will lupin protein become the "strong enemy" of soy protein?

Lupins belong to the same food family as chickpeas and lentils, which are currently popular in the market. Its size and shape are similar to broad beans, but the taste is closer to soybeans. Lupin contains more nutrients, one serving contains twice the protein of chickpeas, and contains more fiber (more fiber than oats and quinoa, and is a new ingredient in intestinal-friendly product formulations). Sweet lupin can provide 43% protein, 30% dietary fiber and all 9 essential amino acids. Unlike rice or quinoa protein, lupin has a relatively low carbohydrate content. Many ketogenic product formulations contain this ingredient. Lupin is becoming a popular raw material in the field of health products.

At present, lupin is mainly used as animal feed, such as cattle, pigs, poultry, aquaculture, etc. It does not need to be processed before feeding, and it can be ground into powder and directly added to the feed formula. Lupin contains a certain amount of protein and amino acids, which can increase the diversification of livestock feed protein. At the same time, as a source of protein in organic pig and poultry feed, it has attracted much attention because the cost of protein from lupin is relatively low and there is no controversy about genetic modification.