Lead researcher Associate Professor Stuart Johnson from Curtin’s...

Lead researcher Associate Professor Stuart Johnson from Curtin’s School of Molecular and Life Sciences said that modified lupin protein is inexpensive, versatile and ‘clean and green’; and may stimulate the increased production of lupins as part of sustainable farming systems.

“Western Australia is the leading global producer of lupins, producing the majority of the world’s supply. Our research team was able to develop a technique to create a plant protein ingredient from the lupin crop, with new and valuable functionality as a food ingredient,” Associate Professor Johnson said.

“Given the growing global demand for plant-based protein food ingredients, this new technology could provide a cost-effective solution using lupin seeds that are grown right here in WA. The extracted protein from lupins could potentially be used in foods such as vegan pasta that is both high protein, and gluten/soy-free.

“We are delighted to sign this new agreement with Wide Open Agriculture and work closely with its team to ensure this new technology has a real-world, everyday application that will benefit farmers, food ingredient manufacturers and consumers alike.”

http://www.thecropsite.com/news/17941/curtin-university-and-wide-open-agriculture-to-commercialize-lupin-technology/

Not exactly got off the press but it’s the first time I’ve seen someone from Curtin university quoted on it...maybe I just wasn’t looking hard enough.