New Type of Dairy-Free Ice Cream Alternative on the Horizon


Lupinesse Vegan Ice Cream - Suitable for dairy intoleranceAlisa Fleming ~ A team of German researchers from the Fraunhofer Institute for Process Engineering and Packaging IVV has developed a new type of non-dairy ice cream that utilizes lupin proteins along with other plant-based ingredients. According to the report:

“The blue sweet lupin is particularly rich in protein, and has a balanced flavour, which the researchers said is vital to the ice cream. They noted that the secret behind the flavour lies in the selection of the lupin variety, combined with a special production method.”

Some of you may be wondering, as I was, what is lupin? According to Wikipedia, the Lupinus is a member of the legume family, and its seeds are often referred to as lupin beans. The seeds or beans have the full range of essential amino acids, but unlike soy, they can be grown in more temperate to cool climates. Lupins are growing in popularity as a cash crop alternative to soy.

Though lupin beans aren’t something we see often, or at all, in the U.S., they have been enjoyed in Europe for centuries. Today, lupins are used for different foods from vegan sausages to lupin-tofu, sold in salty brine for snacking, made into high-protein flour, and widely cultivated for livestock and poultry feed.

The researchers found that the high protein content in lupin helped in making a creamy consistency for products like vegan ice cream. They are calling their new non-dairy frozen dessert ‘Lupinesse,’and have already had it accepted in some German supermarkets.

Lupinesse is dairy-free, gluten-free, and vegan, making it suitable for those with a dairy protein allergy or lactose intolerance. Anyone with severe milk allergies concerns should contact the company to verify processes, since it is being produced by an ice cream manufacturer, Helados Alacant.

Lupinesse is available in four flavors: Vanilla-Cherry, Strawberry-Mousse, Walnut Dream, and Choco-Flakes. It’s currently only available in Germany, but if it proves successful, I’m sure we will see lupin-based ice cream make its way across the Atlantic. If you read German, you can check out the company’s website at


Article by Alisa Fleming, founder of and author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a freelance writer for several publications, with an emphasis on creating recipes for various types of special diets.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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