We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

German Researchers Find Lupin Seeds Provide A Low Fat Alternative To Milk And Sausage

January 3, 2011: 11:22 PM EST

Meat production is resource intensive, and the United Nations Food and Agriculture Organization expects meat output to double by 2050. Researchers in Freising, Germany, have been working on finding alternatives that are healthy, sustainable, and taste just as good as the original. Specifically looking at lupin seeds and lupin protein, Dr. Eisner has developed a protein that yields a fat-like structure. The team showed, for example, that adding lupin protein to low-fat sausages improved the “fat-like impression” without adding to the fat content. A milk substitute has also been developed using the lupin proteins that is lactose and cholesterol-free and could be used in ice cream and cheese production. Dr. Eisner reports that while 2.5 acres of land allocated to meat production earns 950 Euros in income, if used to grow plants for a variety of uses it produces around 1770 Euros.

Research News. Fraunhofer-Gesellschaft, "Eating low-fat, thanks to lupin proteins", Fraunhofer-Gesellschaft, January 03, 2011, © Fraunhofer-Gesellschaft
Domains
TrendSpotter
Sustainability
Vitality & Better Living
Geographies
Worldwide
EMEA
Europe
Germany
Categories
Research, Studies, Advice
Trends
Developed by Yuri Ingultsov Software Lab.