Production

To obtain dehulled and crushed seeds and lupin flour, only physical treatments are put in place to transform the product:

  • Cleaning and calibration of the seeds
  • Higher or lower thermal treatment (standard flour / toasted four)
  • Dehulling or not (whole flour or peeled seed flour)
  • Crushing to obtain the lupin grits
  • More or less fine grinding to obtain the FARILUP flours
  • The lupin protein powder, PROTILUP 450, is obtained through wet processing. It comes from a patented process with no solvent use.

We currently change more than 2 500 tons of seeds into ingredients.

Lupin, through the centuries

Great civilizations such as the Egyptians, Greeks, Romans, but also the Mayas already knew it: lupin is a very nutritional food.

Lupin was quoted in Roman texts which were written more than three centuries before JC, as a food used for human consumption. Some lupin seeds were found in Egyptian pyramids.

Lupin is a vegetable (like pea, soya, or broad bean) that has been cultivated for more than 4 000 years. The seed is usually used in cooking for its high protein content.

Lupin, a lasting story

Nowadays, five different species present an agronomical interest thanks to their high protein content:

  • White lupin (Lupinus albus)

    The most widely grown in France
  • Blue lupin(Lupinus angustifolius)

    Widely cultivated in Australia
  • Yellow lupin(Lupinus luteus)

    Cultivated in Central Europe
  • Changing lupin(Lupinus mutabilis)

    Cultivated in America
  • The garden lupin(Lupinus polyphyllus)


Only the white, blue and yellow lupins are used for human food.

At the beginning, lupin was consumed as a pickled seed like the olive in the south of France, in Portugal or North Africa. It was also used like semolina in the Mediterranean region and in the south of America to prepare pancakes.

It's only been in the last 20 years that lupin has been used in the food industry for bread baking and pastry, and health foods. This "wonder seed" was rediscovered for these uses in Germany and the Benelux countries which have long produced and sold special breads with different varieties of seeds.