Mandatory labelling of lupin as an allergen

Lupin is an emerging food allergen of public health significance in Australia and New Zealand, and FSANZ (Food Standards Australia New Zealand) is now calling for submissions on a proposal to require the mandatory declaration of lupin as an allergen.

Lupin is a legume and is related to other legumes such as peanut and soy, which have proteins that are allergenic for some consumers. Traditionally the Australian sweet lupin (Lupinus angustifolius) crop has been used for animal feed or exported to overseas markets. But the high protein and fibre content of lupin is seeing it have an increasing presence in human food in Australia and, to a lesser extent, New Zealand.

Lupin is more widely used in food products in Europe where there has been mandatory allergen labelling for food products containing lupin since 2007.

FSANZ is now proposing adding lupin to the list of allergens in the Australia New Zealand Food Standards Code.

According to the code, wheat, crustacea, egg, fish, milk, peanuts sesame seeds, soybeans, tree nuts and the products of these foods must be declared whenever they are present in a food as an ingredient, ingredient of a compound ingredient, food additive or processing aid (or ingredient or component of these). This declaration is required either on the label of the food, or if a label is not required, such as on unpackaged food, in connection with the food or provided on request.

Declaring allergens on packaged labels and requiring this information to be available for unpackaged foods is seen as an effective risk management tool in the avoidance of food allergy in susceptible consumers.

In the last few years, use of lupin-derived ingredients (such as flour, grits and bran) has increased in food products produced in Australia, and the lupin industry sees strong potential in the development of uses of various lupin products in food. Lupin flour and bran are used in a variety of products including baked goods such as bread, biscuits, muffins and cakes, pasta products and sauces.

As a result of the increased interest in using lupin-derived products in food available in Australia, it is expected that in addition to the Australian sweet lupin, other varieties of lupin will also be cultivated in Australia or imported to satisfy demand. White lupin (Lupinus albus) and yellow lupin (Lupinus luteus) are two other cultivated species widely used in food production in Europe.

Possible future uses for lupin include:

• as a source of protein in body-building powders;
• as a food additive such as an alternative source of lecithin;
• as a bulking agent in processed meat products;
• as a processing aid, eg, as an emulsifier in meats and the cold-cut industry;
• as a lactose replacement in milk-/lactose-free ice-cream;
• as a replacement for soy in miso sauce or tempura batter;
• as a milk substitute.

The closing date for submissions regarding the mandatory declaration of lupin as an allergen is 6 pm AEST Thursday, 28 July 2016. More information is available:

Proposal P1026 – Lupin as an allergen

Current allergen labelling requirements

Food Standards Australia New Zealand