Lupin allergy: what lupin is, why it is an EU allergen and where it hides

What lupin is

Lupins are flowering plants in the legume family. Some varieties produce edible seeds, often called lupini beans, which have been eaten around the Mediterranean for centuries, usually pickled in brine as a bar snack. Lupin flour is high in protein and fibre and free of gluten, which has made it a popular ingredient in some breads, pastries, gluten-free products and high-protein foods in parts of Europe.

Lupin is the least familiar of the 14 allergens to many guests and staff, which is part of the risk: people do not look for it.

Why lupin is on the EU list

Lupin was added to Annex II after reports of serious allergic reactions, including anaphylaxis, often in people who did not know lupin was in the food. Because lupin flour can be mixed into wheat flour for bread and pastry, a guest could eat a 'normal-looking' croissant or slice of bread and react without any obvious source.

Annex II lists 'lupin and products thereof' with no exemptions.

Lupin and peanut allergy

Lupin and peanut are both legumes, and their proteins are similar enough that a significant share of people with peanut allergy also react to lupin. This is called cross-reactivity. A peanut-allergic guest may not know to ask about lupin. When a guest declares a peanut allergy, it is good practice to check whether any of their dish's components contain lupin as well, and to mention it.

Where lupin may appear

• Breads, rolls and pastries made with lupin flour or a flour blend containing it.
• Gluten-free breads, pasta and baked goods, where lupin flour replaces wheat.
• High-protein or high-fibre products, including some pasta and snacks.
• Lupini beans served as a bar or mezze snack.
• Some vegetarian and vegan meat alternatives and protein powders.
• Some batters and coatings.

How to make sure lupin is declared

Lupin enters a restaurant almost entirely through bought-in products, so the label is your main source. Check bread, pastry, gluten-free and protein product labels for lupin, and ask bakeries whether they use lupin flour in any products made on the same lines. Record lupin in the allergen record whenever it appears, and include lupini beans if you serve them as a snack.

Gluten-free menus deserve particular attention. A dish made gluten-free by switching to a bought-in gluten-free bread or pasta may gain lupin in the process, which affects guests with lupin or peanut allergy.

Lupini beans as a bar snack

In Malta, Italy, Portugal and other Mediterranean countries, pickled lupini beans are sometimes served as a free bar snack or as part of a mezze platter. Guests may not recognise them, and staff may not think of them as an allergen. If you serve lupini, include them in the allergen record, mention them when a guest declares a peanut or lupin allergy, and keep the bowl away from other snacks so that loose beans and brine do not spread.

Questions to ask suppliers about lupin

Ask bakeries whether any of their breads, rolls, croissants or pastries contain lupin flour, and whether lupin flour is used on the same lines or in the same premises. Ask suppliers of gluten-free bread, pasta and baked goods whether their products contain lupin. Ask suppliers of high-protein, vegan or vegetarian products about lupin protein. Record the answers and repeat the questions whenever a product is substituted or reformulated.

Because lupin is unfamiliar, it is worth briefing front-of-house staff on what it is. A short note in the staff allergen training, explaining that lupin is a legume related to peanut and often found in flours, helps staff answer questions they would otherwise find confusing.

Sources

• Regulation (EU) No 1169/2011, Annex II (EUR-Lex)
• UK Food Standards Agency: Allergen guidance for food businesses

This guide is general information, not medical or legal advice. Guests with an allergy should follow their doctor's advice. Operators should confirm their own setup with their food safety adviser or local authority.