12/25/2023 0 Comments Soft serve vegan ice creamSweet lupins are gluten-free, so some companies are also using the bean in flour and pasta, says Lupin Platform spokesperson Lisa Bateman. The plant is disease resistant and can help keep soil healthy in a crop rotation. He describes the taste as similar to brewed tea, which, he admits, doesn't mix well with all flavours.Ī sweet lupin field in Alberta in 2022. "So far, seems to be making pretty good non-dairy ice cream." better than most of the other stuff that we had tried in terms of texture," he said. Sweet lupin is grown and cultivated in Italy, Greece, Spain and Portugal, but the beans are also eaten as a snack or street food in the Middle East, North Africa and Latin America. Anyone with a peanut allergy should be aware that it could cause a reaction.Ībout 35 per cent of the bean is protein, similar to soy. It has higher fat content than most legumes, but much less than dairy products. That, and its unique starch and oil composition, gives it a rich, smooth and creamy texture that provides a satisfying mouth feel very similar to dairy ice creams, says Thoroski. The legume belongs to the same family as peanuts and lentils and is not to be confused with the colourful lupine flower, also known as bluebonnet, which is a different species of lupin. It contracts with farmers to grow, mill and sell lupin beans as an ingredient and nutritional additive. It says it has already helped to develop five food ingredients and 12 food prototypes using lupin grown in Canada. Soon after, Thoroski was approached to try high-protein, high-fibre beans of the sweet lupin plant by Lupin Platform, a Calgary-based start-up group. He says the sweet lupin bean variety has been the most successful dairy alternative he's tried so far. John Thoroski, manager of the University of Manitoba’s dairy plant in Winnipeg, has been trying to develop a tasty non-dairy ice cream for years. They had the most success with oat milk, but they couldn't find a place to buy the product in bulk, and it was too expensive to purchase from the grocery store. They tried making soft serve with peas, beans and other legumes. "You can still kind of keep your dietary restriction but substitute in all non-dairy products." A rich, creamy textureīridge Drive-In, or BDI as it's known to locals, has for years offered a vegan option made from a U.S.-sourced coconut powder, but Jacob didn't like the taste or the texture.ĭemand for dairy alternatives has been growing, so several years ago, he partnered with John Thoroski at the University of Manitoba's Dairy Science Pilot Plant, which operates as both a classroom for agriculture students and a development lab for commercial clients. "We can now still kind of mimic exactly a banana split or whatever you're used to getting," he said. Lupin soft serve gives them a tasty alternative, says Jacob. The ingredients in traditional ice cream, which include cream, butterfat, milk and eggs, make it a no-go for vegans and those with lactose intolerance or dairy allergies. … It's definitely a higher volume than our old non-dairy product that we were offering before." "Last week, we sold out of the non-dairy mix. The feedback has been great," said Justin Jacob, owner of the Bridge Drive-In, famous since 1957 for its soft-serve ice cream. An ancient bean known as sweet lupin is creating new opportunities in Canada for high-protein, plant-based foods - including a vegan form of soft serve being sold at one of Winnipeg's most iconic ice cream stands.
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