SUSTAINABLE

• From planting to the plate, LUPREME's® footprint on the planet is small.

• Sweet lupins restore and enrich the soil, requires no water and reduces GHG emissions.

• LUPREME's® natural processing is simple, cost effective and produces little waste.

• We know of no other protein that tastes as good and is as kind to the planet.

    HEALTH GIVING

• LUPREME® is a nutritional powerhouse.

• It provides up to 20% protein with all nine essential amino acids, 15% fibre, is an excellent source of unsaturated fats, low in carbohydrates and almost no salt.

• LUPREME® is more than the sum of its macros. It brings multiple health benefits, especially for diabetics and those looking to improve cardiovascular health, maintain a healthy weight or to optimise their microbiome and gut health.

    TASTE AND TEXTURE

• With its beautiful taste and aroma, LUPREME® can be cooked and enjoyed in its pure form – as pictured

• The fermentation process gifts it with a gentle “earthy” flavour

• Having no off-tastes, Lupreme can easily be flavoured or coloured either pre or post-fermentation

• Lupreme is light enough to replace fish and chicken, yet rich enough to adopt the taste of pork or beef

• The natural water-binding properties and unsaturated fats of sweet lupins are further enhanced by traditional fermentation, providing the complex moist springy structure of LUPREME®

    ULTRA-LOW PROCESSING

• LUPREME® is based on just one ingredient – sweet lupins – utilising the whole kernel, nothing extracted, nothing added.
   

• Traditional solid-state fermentation has been further simplified, minimising nutritional loss throughout the process.

    VERSATILE

LUPREME® is “harvested” as a complete block or can be:

• Moulded to a preferred shape.

​

• Thinly sliced, cut or shaped into fillets, sausages, strips, nuggets and even minced.

​

• Cooked fresh, pasteurised, chilled or frozen, where it remains stable for up to 12 months.

​

• LUPREME® holds its form and texture when fried, roasted, steamed, grilled or added to stews and soups.

​

• Flavours and colours can be incorporated pre-fermentation or post, as marinades or crumbing.