Could the unassuming lupin bean become the next superfood?
Verve Times, vervetimes.com, 09/10/2021, Monica Lozano
Pickled in a salty brine, fatty and firm like an olive, the unassuming lupin holds promise as a future food. […] By 2050, the world is projected to face a protein gap of around 46 per cent and will need 70 per cent more food, highlights Michelle Colgrave, future protein mission leader for the CSIRO, professor of food and agricultural proteomics at ECU, and Tahmasian’s supervisor.
Read more: https://vervetimes.com/could-the-unassuming-lupin-bean-become-the-next-superfood/