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Guide

Allergens in lupin flour

Lupin flour is lupin, one of the 14 allergens. It turns up in some pastries, waffles and gluten-free or high-protein bakery mixes, including products bought in from continental suppliers. If the mix contains lupin, the PPDS label must emphasise it.

Reviewed against official guidance.SourcesNot legal advice.

The usual pattern

Lupin is a legume. The flour is pale and easy to mistake for soya or chickpea flour. Only the specification tells you which one arrived.

What to check in lupin flour

What you seeWhat it means on a PPDS label
Lupin flourLupin
Chickpea flourNot lupin, and not an Annex II allergen
Soya flourSoya, not lupin
Mixed bakery improversMay include lupin without it being obvious from the recipe name

How to write it on the label

PPDS food needs the name of the food and a full ingredients list, with the 14 allergens emphasised every time they appear. The Food Standards Agency’s PPDS guidance is the practical reference. A typical ingredients fragment looks like this — yours must follow the specification of the product you actually use.

Example fragment

Lupin flour.

Where it shows up

Some baguettes, waffles, gluten-free blends and protein breads.

A bought-in pastry

Lupin is more common in imported bakery than in a standard UK plain flour. Check the ingredient statement on the box, not the local recipe.

Someone allergic to peanuts is sometimes also sensitive to lupin. That is a clinical point. Your job is to emphasise lupin when it is an ingredient.

Specification first

Brands differ. Treat this page as the usual pattern, then match the label to the tub, bag or recipe in front of you.

Questions

Is lupin the same as soya?
No. Both are legumes and both are separate allergens. Emphasise the one that is actually in the food.
Do I declare lupin in a mix?
Yes. Break the mix out so lupin appears in the ingredients list.

Official sources

Everything on this page traces back to these. Where they and we disagree, they are right — tell us and we'll fix it.