Lupidor is of pure plant origin and can be utilised to reduce fat in scalded sausages. The careful extraction of lupin flour results in high grade lupin concentrate with a protein content of 44% and a fibre content of 40%. The unique water binding and emulsifying capacity make it possible to replace fat in sausages up to 100% by Lupidor, without impact on the quality of taste and texture.

Benefits
- 50 - 100 % reduction of shoulder fat without quality loss of sensorial attributes or
  technological properties (taste, texture, colour)
- contains dietary fibre
- reduction of seasoning
- The amount of nitrite pickling salt can be reduced to a minimum
- The water binding capacity of the fibre allows up to a quarter higher water addition
  than reference formulations