Product of Ecuador
Lupin Flour
Stone-milled Andean lupine flour, debittered the traditional way.
What is it?
The story behind the product.
Andean lupin — known to scientists as Lupinus mutabilis and locally as tarwi or chocho — has been cultivated above 2,500 meters for more than 1,500 years. The Inca treated it as a staple alongside quinoa and amaranth, prizing its dense protein and ability to thrive in volcanic soil where almost nothing else will grow.
Our lupin is sourced from smallholder farmers in the highlands of Cotopaxi and Chimborazo, then debittered through a traditional multi-day water process before being stone-milled into a fine, creamy flour. The result is a clean, neutral-tasting ingredient with one of the most concentrated plant-protein profiles in the world.
We supply Lupin Flour as a premium bulk ingredient for protein bars, plant-based dairy, baked goods, gluten-free pastas, and functional beverages.
Specifications
Nutrition per 100g
Standardized commercial data. COAs, lab reports, and additional documentation provided on request.
| Protein | 50 g |
| Total Fat | 20 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 11 g |
| Calcium | 120 mg |
| Iron | 3.2 mg |
| Energy | 440 kcal |
| Moisture | ≤ 8% |
Applications
Where it goes to work.
Use Case 01
Protein Bars & Bakery
Boost protein content without altering texture or taste.
Use Case 02
Plant-Based Dairy
Creamy, neutral base for milks, yogurts, and spreads.
Use Case 03
Functional Beverages
High-solubility option for shakes and meal replacements.
Use Case 04
Gluten-Free Pasta
Adds structure and protein to clean-label pasta lines.
Sourcing
From producer to pallet.
Every batch traces back to a named cooperative in the Andean highlands. We pay above-market rates and underwrite organic transition for partner farms.
Processing happens at altitude, near the source, in HACCP-certified facilities — preserving freshness and minimizing transport.
This is the most nutrient-dense seed the Andes ever gave us. We just bring it to you, exactly as it grew.
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