Lekker Lupine finds partner in Van der Westen

Lekker Lupine has entered into a partnership with Van der Westen organic family bakery. The bakery will start working with organic lupin flour sourced from Dutch soil, with potential expansion to other products. This collaboration is part of Plant Protein Forward, an initiative by Foodvalley, Rabobank and the Provincial Protein Network NL.

From Australian beans to Dutch soil

Lupin flour has long been used in bakery applications. It's high in protein, binds well, and enhances both texture and taste. Yet a large share of lupin is still imported, for example from Australia. What makes this partnership stand out is the large-scale use of locally grown lupin. This contributes to a more sustainable and regional food supply chain.

The lupin flour used by Van der Westen stems from an earlier collaboration between Lekker Lupine and Inveja, also under the umbrella of Plant Protein Forward. As a result, a consistent supply of high-quality flour is ensured.

A step within the National Protein Strategy

“This collaboration marks an important step toward self-sufficiency in plant-based proteins, as set out in the National Protein Strategy and the resulting Bean Deal,” says Marieke Lameris of Lekker Lupine. Gerrie van der Westen adds: “Adding lupin flour to our products allows us to offer more nutritious and sustainable options, without compromising on taste or quality.”

The protein-rich bread will be available after the new harvest this summer, in organic food stores such as Ekoplaza. Further product development based on locally grown lupin is already underway.

Lekkerlupine.nl