Lupin Flour in European Bakeries: What Diners with Allergies Need to Know

Traveling through Europe offers culinary delights, but hidden allergens like lupin flour can pose risks for unsuspecting diners. Lupin, a legume used in gluten-free flours, is a common ingredient in European breads, pastries, and pasta. However, lupin allergies are on the rise, with reactions ranging from mild itching to life-threatening anaphylaxis.

Why Is Lupin Flour Used in European Bakeries?

Many European bakeries use lupin flour as a cost-effective, protein-rich alternative to traditional wheat flour. It adds moisture and structure to baked goods, making it popular in artisanal bread, pancakes, and gluten-free products. Despite its benefits, lupin is not yet required to be labeled as a major allergen in all EU countries, increasing the risk of accidental exposure.

How the MM Food App Keeps You Safe

With the MM Food app, travelers can confidently navigate European menus. Simply:

1. Set dietary preferences: Select 'lupin allergy' from the app's pre-defined allergen list.
2. Scan or upload menus: Use AI-powered translation to convert foreign-language menus to your native tongue.
3. Get real-time alerts: The app highlights dishes containing lupin flour and suggests safer alternatives.

Common Foods to Watch For

• Traditional Italian lupini beans (often served as bar snacks)
• French gluten-free sourdough bread
• Portuguese savory pastries
• Dutch 'lupinebrood' bread

Always double-check with staff, but let MM Food’s AI act as your first line of defense. The app’s database is updated with regional recipes and allergen trends, ensuring safer dining experiences across 30+ European countries.