Plant-Based Ice Cream for Lactose-Intolerant

FREISING, GermanyGerman food scientists from the Fraunhofer Institute for Process Engineering and Packaging have developed a new type of plant-based ice cream containing proteins from the seeds of blue sweet lupin. The new ice cream is completely free of lactose, gluten, cholesterol and animal proteins and fats, and offers individuals who are milk- or lactose-intolerant to enjoy the cool, tasty treat.

Marketed under the Lupinesse brand, four flavors of the plant-based ice creamVanilla-Cherry, Strawberry-Mousse, Walnut Dream and Choco-Flakesbegan hitting German supermarkets in May 2011.

The scientists noted past attempts to use lupin to create ice cream resulted in taste, creamy consistency and quality that were unacceptable. However, a suggestion to try blue sweet lupin, combined with a special production method, resulted in a product that could be brought to market.

The blue sweet lupin is particularly rich in protein, has a balanced flavor, flourishes when grown in Germany and naturally improves soil quality with its nitrogen-binding roots. The researchers used the high-quality protein from the seeds to make the ice cream.

The high portion of protein is important for the creamy consistency," they said. And the cholesterol-regulating effects of the lupin protein make the new ice cream nutritiously valuable at the same time."