Belarusian scientists have developed cutlets and pate from lupine

The products are intended to be an alternative to soy products. Lupine has the highest protein content among legumes. Belarusian scientists have been working on this crop for several years. New products include snacks, muffins and Easter cakes. Now, they've gone further and started adding lupine to familiar dishes. This is how vegetarian cutlets and a lean pate were created. Before using lupine in these products, the scientists had to solve an important technological challenge. In its natural form, lupine contains alkaloids – bitter, toxic substances. To eliminate these substances, specialists developed a unique technology. The cutlets and pate are currently undergoing final development. The scientists are refining the recipes and preparing the necessary documentation for launching them into production. These developments will later be offered to canned and frozen food producers. The recipes will be kept as simple as possible, so that these dishes can be prepared at home.