A detailed analyze was performed for 2 commercial lupine protein derivates from 2 lupins producers: Kerry and Soya Austria and 3 commercial soy proteins from 2 soys producers: Solae, and Solbar trying to find solutions and applications of new protein derivates as alternative protein sources in meat analogs to make a novel based vegetarian sausage free of lactose, chemical colors, GMO, nitrates and cholesterol. In this article we found the best mode for using a new lupine protein source (PROLU 100) as a functional ingredient, which can replace the soy protein source (SOLCON S 100).
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