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Dairy-free ice cream alternative developed for allergy sufferers and vegans


July 10, 2011

Fraunhofer researchers have developed a non-dairy ice cream alternative called Lupinesse

Fraunhofer researchers have developed a non-dairy ice cream alternative called Lupinesse

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While the researchers at Fraunhofer have been toiling away on all manner of important technologies, from electric vehicles and printable batteries to antibacterial film and water conservation technologies, it's good to see they've also turned some of their expertize towards the equally important task of bringing the joy of ice cream on a summer's day to those with a milk allergy or lactose intolerance. A new plant-based ice cream alternative developed by Fraunhofer researchers called Lupinesse has already hit store shelves in Germany and is apparently pretty close to the real thing.

The purely plant-based product is made from the seeds of the blue sweet lupin and is completely free of lactose, gluten, cholesterol and animal proteins and fats, which also makes it ok for vegans and those sensitive to gluten due to celiac disease. The researchers say that attempts to create food products from lupins were all but abandoned in the late 1990s, until a suggestion from Gerhard Kloth, a lupin expert, to use the blue sweet lupin.

The researchers claim it this specific lupin variety combined with a special production method that is the secret behind the ice cream's flavor. The blue sweet lupin is particularly rich in protein and it is this high quality protein from the seeds that is responsible for the product's creamy consistency. Additionally, the lupin protein also has cholesterol-regulating effects. But unfortunately for ice cream lovers everywhere, the new ice cream has about the same amount of fat as regular ice cream.

Lupinesse comes in four flavors: Vanilla-Cherry, Strawberry-Mousse, Walnut Dream and Choco-Flakes. It is currently only available on the shelves of the Germany's largest supermarket chain, Edeka, in Southern Bavaria and the Southwest, where it retails for 2.99 euro (approx. US$4.20) for a 450 ml (0.47 quart) tub. Judging by the only online review I could find (and relying on Google Translate), the stuff apparently tastes pretty good. If that's the case then don't be surprised if Lupinesse starts getting a wider release.

The Fraunhofer Institute for Process Engineering and Packaging IVV in Freising, Germany has created a spinoff company, Prolupin GmbH, which is in charge of producing and marketing Lupinesse.

About the Author
Darren Quick Darren's love of technology started in primary school with a Nintendo Game & Watch Donkey Kong (still functioning) and a Commodore VIC 20 computer (not still functioning). In high school he upgraded to a 286 PC, and he's been following Moore's law ever since. This love of technology continued through a number of university courses and crappy jobs until 2008, when his interests found a home at Gizmag. All articles by Darren Quick

Mmmmmmmmmmmm wonder when it will come out in GM fed cancer causing beef flavour?

Mr Stiffy

If there\'s no dairy, then it\'s not ice cream.

The title should reflect that \"Ice Cream Alternative\"


Just needs a similar treatment applied to the cone so allergy suffers can eat one....

Stuart Halliday

A quick & easy & DEE-licious dairy alternative you can make-at-home ice cream is to use coconut milk. Many recipes advocate using the full-fat version. Me, I use the \"lite\" version and it comes out creamy and delicious....every time.

I use coconut milk, natural sweeteners (such as agave nectar or some version of stevia, even honey - you can experiment and use what pleases you). Natural, unsweetened, unprocessed cocoa powder for a scrumptious chocolate, coconut version.

You can use tropical fruits for a fruity version.

I simply LOVEEEEE using coconut milk with fresh mangoes (pureed -- you don\'t have to -- but you can puree -- then strain pushing all the mango goodness thru your strainer -- but believe me -- it\'s not neccessary). There are sooooo many options -- all pure -- all natural -- all delicious.

And for a REAL TREAT - - bypass the canned coconut milk -- and get a \"young coconut\" -- the beige looking kind with the point on top. Open -- drain the liquid into an ice cube tray -- filling the tray completely. While the coconut liquid is freezing - scrape out the coconut meat from the young coconut. When you coconut liquid has frozen into cubes -- place the cubes and the coconut meat in a blender -- and whirrrr! That\'s it! Instant coconut ice cream that is sooo delicious and creamy. From there -- you can top with pineapple, mango, slivered almonds, chocolate drizzle -- whatever your heart desires.

And....coconut milk is one of the HEALTHIEST things you can consume -- YAY! Try it! :)

Taylor Patton
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