Lupidor is of pure plant origin and can be used to reduce fat in croissants. The careful extraction of lupin flour results in high grade lupin concentrate with a protein content of up to 60%. Lupidor allows to replace up to 50 % fat in croissants. Fat reduced croissants with Lupidor obtain more favourable results in tests for taste and texture than conventional low-fat croissants.

Benefits
- Unique enjoyment without loss of taste: intensive flavour despite fat reduction, better
  taste than fat-reduced reference sample, appealing golden yellow colour, crustier.
- After 2 months of deep-freezing, dough pieces maintained their quality better than
  conventional samples (better volume, structure and flavour after baking)
- Exceptional technological characteristics: Emulsifying capacity, flavour enhancement,
  colouring, structure conservation, freshness