Lupin allergy

By Symon, Every Label · June 30, 2026

Lupin allergy is an immune reaction to the proteins in lupin, also spelled lupine, the legume seed of Lupinus albus and Lupinus angustifolius, sold as lupini beans and, more often, milled into lupin flour. In plain terms: your child’s immune system reads certain lupin proteins as a threat, and a reaction can run from hives to a whole-body allergic reaction that affects breathing and blood pressure, called anaphylaxis. It is a true allergy, not a sensitivity or an intolerance. Two things make lupin different from the headline allergens. First, lupin is a regulated, must-be-labeled allergen in the EU, the UK, and Australia and New Zealand, but it is NOT a US major allergen, so a US label need not name it even when it is present. Second, lupin genuinely cross-reacts with peanut more than any other legume, so a peanut-allergic person can react to lupin, sometimes the very first time they meet it.

If your child was just diagnosed, read this first.

This page is long on purpose. It is also the page you will come back to for years. You do not need all of it today. This week, this is what matters:

• Carry the epinephrine auto-injectors your allergist prescribes everywhere your child goes, and learn the few signs that mean use one now. That is the section to read tonight (Emergency preparedness, below). If you do not have the prescription yet, that is the first call to your allergist or pediatrician.
• In the US, read the whole ingredient list, every time, not just the allergen line. Lupin is not a required US allergen label, so the words to catch (lupin, lupine, lupin flour, lupini) may appear only in the ingredients, or not at all on an imported product. In the EU and UK, lupin must be declared in bold (Reading labels, below).
• If your child is allergic to peanut, treat lupin as a real risk, not an afterthought. Lupin is the legume most likely to cross-react with peanut, and the reaction can happen on a first exposure. Ask your allergist about it specifically (Cross-reactivity, below).
• This is the one legume not to relax about. Most legumes are over-avoided after a single legume allergy, but lupin is the named exception, so treat the other legumes as a question to test with your allergist, and treat lupin as a caution (Cross-reactivity, below).
• You do not have to understand the protein science to keep your child safe. The components and the test names are for unhurried conversations with your allergist.

Everything else here is waiting for you, in roughly the order the questions tend to come up. Read it when you want it.

Where a fact below is clinical, it carries its source. None of it is a substitute for your allergist.

What lupin allergy is, and who has it

Lupin allergy is an IgE-mediated, immediate-type food allergy: when your child eats lupin, an antibody called IgE, sitting on their immune cells, latches onto the lupin proteins and triggers a release of histamine and other chemicals within minutes. That release is the reaction, and it can reach anaphylaxis, which is why the practical parts of this page (the auto-injectors, the label habit, the written plan) exist (EAACI 2022).

Lupin is a legume, in the same plant family as peanut, soy, lentil, pea, and chickpea. That family matters here in one specific, load-bearing way: lupin is the legume with the highest clinical cross-reactivity to peanut, so lupin allergy turns up in two distinct ways. It can be a primary allergy (a child sensitized to lupin itself, more common where lupin is a dietary staple, as in parts of the Mediterranean), or it can show up in an already peanut-allergic child through that cross-reactivity, sometimes at a first known exposure to lupin. The cross-reactivity section is where that connection is unpacked.

How common lupin allergy is in the general population is not well characterized, because lupin is not a US major allergen and is not a separate category in the large food-allergy surveys, so this page does not state a general-population percentage. What is clear is that lupin matters most for two groups: families in regions where lupin is a common food or flour (parts of Europe and the Mediterranean), and peanut-allergic families anywhere, for whom lupin is a genuine and often unrecognized risk (EAACI 2022).

Diagnosis combines your child’s history with skin prick or blood testing to lupin, confirmed where needed by a supervised oral food challenge. Lupin testing has one legume-specific catch worth knowing now: a peanut-allergic child may test positive to lupin without ever having knowingly eaten it, because of the peanut cross-reactivity, so the test is read against the history rather than on its own. The next section is what the testing can and cannot tell you.

The components that drive severity

Lupin is not one thing to the immune system, but for lupin the protein story is simpler to act on than for peanut, and the honest version of that is part of the point. Lupin is what allergists call component-light: it has a handful of named proteins, but none has the kind of routine bedside component test that peanut has with Ara h 2, so there is no lupin number that sorts serious from mild.

A standard lupin test (the skin prick, or the basic blood test) tells you the immune system has noticed lupin, and for legumes it over-calls, because lupin shares cross-reactive proteins with other legumes and especially with peanut that light up the test without always meaning a reaction. The proteins that do most of the work in lupin are storage proteins called conglutins, and the two principal ones are close molecular cousins of the two main peanut allergens. That shared structure is the molecular reason lupin and peanut cross-react, and it is also why cooking does not defuse lupin: these conglutins are heat-stable and digestion-stable, so baked lupin flour and boiled lupini beans both keep the allergen (EAACI 2022).

So the high-value move here is different from peanut. There is no single lupin component number to chase, so ask your allergist to read the test against your child’s actual history, and, if your child is peanut-allergic, ask specifically whether lupin should be tested even though they have never knowingly eaten it. You do not need to learn the protein names yourself. The detail is below, written so the words on a lab report mean something when you want them to.

Cross-reactivity, real and cautionary

This is the section where lupin differs most from the usual legume advice, so the honest version leads with the caution, not a reassurance. For most legumes a positive panel looks scarier than the diet needs to be. Lupin is the exception that the rule has to make room for, and the part that genuinely changes what is on the plate comes first.

Lupin and peanut genuinely cross-react, and this is the one to lead with. Lupin and peanut cross-react, and lupin allergy can develop in a peanut-allergic person through cross-reactivity between their proteins. This is not a faint blood-test overlap. Lupin is the legume with the highest clinical cross-reactivity to peanut, the reaction can be a true anaphylaxis, and because a peanut-allergic child may never have knowingly eaten lupin, it can happen on a first exposure. The practical consequence: if your child is peanut-allergic, treat lupin as a real risk to discuss with your allergist and to watch for on labels, not as one more legume to relax about. This is the opposite of the usual legume reassurance, and it is specific to lupin.

Most other legumes are over-avoided, but lupin is the named exception. Here is the reassurance, kept in its true proportion and pointed away from lupin. For most legume pairs, a positive panel is not a long list of forbidden foods: the literature suggests that having one legume allergy does not mean a child must avoid all legumes, and that most people with peanut allergy tolerate other legumes such as soy, peas, lentils, and chickpeas, because the cross-sensitization on testing is usually not clinically relevant; confirm with your allergist before introducing any of them. The one place that reassurance does not reach is lupin, which is exactly why this section leads with the lupin-peanut caution and surfaces the over-avoidance correction only for the other legumes. Which legumes are actually off the plate is decided by history and testing, food by food, with lupin treated as the genuine caution.

The other lupin pairings are do-not-assume cautions, not green lights. Lupin also shows clinically meaningful cross-reactivity within the legume family beyond peanut. A child already allergic to lentil, chickpea, or pea should not be assumed to tolerate lupin: clinical cross-reactivity to lupin has been reported in roughly a third of legume-allergic atopic children, the reactions can be severe, and lupin hides as a flour, so do not introduce lupin to a lentil-, chickpea-, or pea-allergic child, or those legumes to a lupin-allergic child, without an allergist-guided plan. Fenugreek is a related question: fenugreek and lupin are related legumes with overlapping storage proteins, and both can cause anaphylaxis, so it is named to your allergist as a do-not-assume rather than cleared or alarmed.

The deep legume map (which legumes, at what rates, and why) lives on the legume cross-reactivity page, and the conglutin-to-peanut protein mechanism lives on the seed-storage-protein page; this section names only what changes the lupin conversation and links out for the rest.

Hidden sources

Lupin hides in plain sight, and in the US the reason is structural: because lupin is not a required US allergen label (see Reading labels), its presence in a product can sit quietly in the ingredient list with no bolded allergen flag, and on an imported product it may not be obvious at all. These are worth a one-time read now; after that you will spot them on your own.

Lupin flour in baked goods, especially gluten-free and European. Lupin flour is a high-protein wheat-flour substitute and protein enricher, and it turns up in breads, croissants, brioche, pastry, pizza dough, pasta, pancake and batter mixes, vegan meat substitutes, and a growing range of gluten-free and high-protein bakery. The heat-stable conglutins survive baking, so cooked lupin flour stays allergenic, and a US label need not name lupin for it to be present, so read ingredient lists closely, especially on imported or gluten-free baked goods.

Lupini beans, the direct whole-food source. Lupini beans (the traditional brined snack, common in Mediterranean and European settings) are a direct whole-food lupin source, sold in jars and at delis and antipasto counters, and restaurant or deli items may not be labeled for lupin, especially outside the EU.

The labeling-gap surprise. The form most likely to catch a US family off guard is lupin flour in a gluten-free product chosen precisely because the family was avoiding wheat. Many people do not recognize the word lupin or lupine, and a US label does not have to highlight it, so the same product that solves one problem can quietly introduce another.

The full label-scanning guide, the complete lexicon, and the country-by-country labeling detail are being written and will live on a dedicated where-lupin-hides page; this section is the orientation, that page is the depth.

How exposure actually happens

The routes parents fear most are usually not the ones that cause serious reactions. Eating lupin is. The rest are lower-risk than they feel, with one specific exception that matters for bakeries and kitchens.

Eating it (high). Swallowing lupin protein is the route that causes whole-body reactions, and cooking does not help: lupin’s conglutins are heat-stable, so baked lupin flour (in bread, pastry, and pasta) and boiled lupini beans both stay allergenic. The concentrated form, lupin flour, is the dominant hidden-exposure source.

Flour dust in bakery and food-processing settings (a real occupational exception). This is the route that is easy to underestimate. Airborne lupin-flour dust in bakery and food-processing settings can cause occupational respiratory sensitization in people who handle it, a documented inhalational route distinct from eating it. The dominant everyday route is still ingestion of lupin flour in baked goods, but a setting where lupin flour is handled in quantity is worth naming to your allergist (EAACI 2022).

Skin contact (low). Lupin on intact skin usually causes at most a local reaction. Flour handling is the more relevant non-ingestion exposure, through the airborne-dust route above rather than skin contact itself.

Reading labels

This is the habit that does the most day-to-day work for lupin, and it has one twist that makes it different from a peanut or milk label, and that depends on where you are. Lupin is a mandatory-declaration allergen in the EU under Regulation 1169/2011 Annex II, in the UK under retained law, and in Australia and New Zealand, so in those places lupin must be declared, shown in bold on EU and UK labels (EU 1169). In the United States, lupin is NOT a major food allergen under FALCPA, so a US label is not required to name lupin at all, even when it is present (FALCPA). That asymmetry is the single most important label fact for a lupin-allergic family: an EU shopper can rely on the allergen line, a US shopper cannot.

So in the US the operative habit is to read the full ingredient list, not just the allergen statement. The words to scan for are lupin, lupine, lupin flour, lupin bran, lupini, lupin protein, and Lupinus. Soft terms to slow down on are gluten-free or high-protein or fiber-enriched flour blends (which can contain lupin flour without it being obvious), “vegetable protein” (which can include lupin protein), and imported or European breads, pastries, and pasta (higher-likelihood lupin-flour carriers that in the US need not declare it). When a term is unclear and the manufacturer will not say, treat it as a reason to call the company, not a reason to assume it is safe.

Precautionary labels (“may contain lupin,” “made in a facility that also handles lupin”) are voluntary and unregulated, and in the US the absence of any lupin mention is not reassurance, because a US label need not declare lupin even when it is present. How strictly you treat precautionary labels is a personal call along a spectrum, weighing a real but variable cross-contact risk against ruling out a large share of the grocery store. This page will not pick that threshold for you. The full lexicon and the country-by-country detail will live on the where-lupin-hides page.

Severity, and what predicts a bad reaction

The strongest population-level driver of a severe lupin reaction is sensitization to the conglutin storage proteins (beta-conglutin and alpha-conglutin), which are heat- and digestion-stable, and a history of a prior severe reaction is the next strongest input (EAACI 2022). Lupin is anaphylaxis-capable, but individual risk is not read off a lupin panel: there is no validated lupin component number to predict severity the way peanut does with Ara h 2. Cofactors such as exercise, certain medicines, alcohol, and intercurrent illness can lower the threshold on a given day, which is population-level context rather than a per-child number.

Here is the part that justifies always carrying epinephrine. The size of the last reaction does not reliably predict the next one, and for a peanut-allergic child a lupin reaction can be severe at a first known exposure. A child whose only reaction so far was mild can still have anaphylaxis next time. That is not a reason to live in fear; it is the single reason the auto-injector travels everywhere.

Emergency preparedness

Lupin anaphylaxis is treated epinephrine-first. Epinephrine is the first-line treatment for a severe reaction, not an antihistamine and not a wait-and-see. If you see anaphylaxis, you give epinephrine and then you call emergency services.

The signs that mean epinephrine now include any two body systems reacting at once (for example hives plus vomiting), or any single severe sign on its own: trouble breathing, throat tightness, a hoarse or weak cry, repetitive coughing, pale or floppy appearance, or a sense of impending doom in a child old enough to say so. When you are unsure, the guidance is to give epinephrine, because the danger of withholding it in a true reaction is far greater than the danger of giving it when it turns out you did not need to.

After giving epinephrine, call emergency services and lay the child down with legs raised, unless breathing is the main problem, in which case let them sit up. A second dose may be needed if there is no improvement in about five minutes. Every lupin-allergic child should have a written anaphylaxis action plan and the epinephrine auto-injectors their allergist prescribes, going everywhere the child goes.

This section is general. Your child’s own plan is the specific one, and it is the one to follow.

When you can’t tell what’s happening

The hardest moments are usually not the clear reactions. They are the ambiguous ones. A flushed cheek after a new food. A single cough. A child who says their tummy hurts an hour after a gluten-free roll you did not bake yourself. Telling the start of a reaction apart from an ordinary toddler complaint is genuinely hard, and it does not resolve cleanly from across the room. Lupin adds its own version of this, because it hides in foods chosen for other reasons (the gluten-free swap, the imported pastry), so the trigger is often the food you would least suspect.

The posture that works is to treat the spectrum, not to diagnose it in the moment. Know your action plan’s override signs cold, watch whether more than one body system is involved rather than fixating on a single symptom, and accept that you will sometimes give epinephrine or call the allergist for something that turns out to be nothing. That is the system working the way it is supposed to.

The competence here builds slowly, over many ambiguous afternoons. It shows up as a shorter pause before you act.

Treatment options

Strict avoidance is the floor, and for lupin it is essentially the whole of it, honestly. Avoidance of lupin (lupini beans and, critically, hidden lupin flour), plus a written anaphylaxis action plan, plus the epinephrine your allergist prescribes, is the standing setup. Because lupin is the highest-cross-reactivity legume with peanut and a frequent hidden flour, a peanut-allergic child warrants specific counseling to scan for lupin and lupine, especially in gluten-free and European or imported baked goods (see Reading labels), and label-reading has to cover the lupin, lupine, lupin flour, and lupini names because in the US lupin is not on the bolded allergen line (EAACI 2022).

There is no approved or established immunotherapy for lupin. There is no FDA-approved lupin treatment and no established community oral immunotherapy protocol for lupin, or for legumes generally, in current standard of care; the active work in food immunotherapy is concentrated in peanut, milk, and egg, not lupin. Any lupin desensitization is investigational at most, and the clinical default is strict avoidance plus epinephrine; whether any investigational option could ever apply to a given child is a conversation with their allergist along that spectrum, not a recommendation this page can make (EAACI 2022).

One approved medicine is worth naming carefully, because it is not lupin-specific. Omalizumab, an anti-IgE medicine, received FDA approval in February 2024 for reducing allergic reactions to accidental food exposure across one or more foods in patients aged 1 year and older. It is a protective adjunct that raises the reaction threshold, not a cure and not a desensitization, and it does not remove the need for avoidance and an action plan. Lupin was not a named trial food, and its role for lupin specifically is not separately established, so whether it fits a given child depends on the full allergy picture and is an allergist decision; this page does not prescribe it (FDA 2024).

Not medical advice. Whether and how to manage this is a conversation with your allergist.

Day-to-day living

School and day care. A lupin-allergic child needs a written plan on file, epinephrine truly accessible, trained staff, and a clear routine for snacks, classroom parties, and substitute teachers. In US public schools, a 504 plan is the usual way to put that in writing. Flag that in the US lupin is not a “top nine” label, so staff scanning for an allergen line will miss it; the plan should name the ingredient words (lupin, lupine, lupin flour) and the foods (gluten-free and European baked goods, lupini beans) plainly.

Restaurants. Lupin risk concentrates in bakery, Mediterranean and European cooking, and gluten-free menus: lupin-flour breads, pastries, pizza dough, and pasta, lupini beans on antipasto and snack plates, and gluten-free baked goods that use lupin flour. A chef card that names lupin and its hidden forms (lupin flour, lupini) plainly does more than a verbal order across a loud kitchen, and the gluten-free-does-not-mean-lupin-free point is worth a word.

Travel. Bring more epinephrine than you think you need, carry food you trust, and look up pharmacies and emergency numbers before you land. Lupin is common in Mediterranean and European food and is a labeled allergen there, which can help, but US-bought imported products and US menus will not flag it, so confirm dishes carefully and use the local allergen labeling where it exists.

Holidays and gatherings. Bread baskets, pastry and dessert spreads, antipasto plates (lupini beans), and gluten-free or vegan baked goods are the lupin-dense settings. Bringing your child’s own food and being plain with hosts beats hoping a buffet is safe.

Prognosis and outgrowing

Lupin allergy natural history is poorly characterized, and there is no reliable lupin-specific outgrow rate at the quality floor, so the direction is stated without a percentage. Primary lupin allergy and cross-reactive lupin sensitivity in a peanut-allergic child may follow different courses, and because peanut allergy is predominantly persistent, a peanut-allergic child sensitized to lupin should not assume the lupin reactivity will resolve (EAACI 2022).

Whether and when to reassess is a conversation with your allergist along a spectrum; there is no fixed lupin-specific reassessment interval to prescribe, and it depends on your child’s history. A falling whole-lupin specific IgE over time is a supportive but not conclusive favorable sign, and the one definitive test of outgrowing it, where it is clinically suspected, is a supervised oral food challenge, performed under specialist supervision because of reaction risk.

Questions for your allergist

You do not have to walk in knowing the science. You have to walk in with the right questions, and these are them.

1. Given my child’s peanut allergy, how likely are they to react to lupin, and should we test for it even though they have never knowingly eaten it?
2. Because US labels do not have to say “contains lupin,” how should we scan products (especially gluten-free and high-protein flour blends and European or imported baked goods) for lupin and lupine?
3. Is lupini beans or lupin flour something we should strictly avoid given my child’s legume allergy history, and what about lentil, chickpea, and pea?
4. Does my child need to avoid the other legumes too, or are those usually fine for us once lupin is accounted for?
5. Given how poorly lupin allergy resolution is characterized, what reassessment cadence fits my child, and is a supervised challenge ever appropriate?
6. Is there any approved treatment for lupin allergy beyond avoidance and an epinephrine plan, and does omalizumab have any role given my child’s full allergy picture?
7. What will epinephrine, and any treatment we are considering, actually cost us, and what does our insurance cover?

The frame: how to hold this

There are two worlds, and a severe food allergy moves a family from one into the other. In the recoverable world, a mistake is a lesson. A forgotten jacket is a cold afternoon. In the irrecoverable world, one wrong protein is not a lesson, because the cost of the error can be the child. When someone tells an allergy parent to relax, they are speaking from the first world to someone who has had to move to the second. They think the parent is anxious. The parent is not anxious. The parent is calibrated.

The work, then, is to sort what is on your side of the line from what is not. On your side: the full ingredient list you read because the US allergen line will not save you, the lupin-peanut question you raise with your allergist instead of assuming, the epinephrine that travels with the child, the chef card that names lupin and lupini, the plan on file at school that spells out an allergen the staff were not trained to look for. Not on your side: the imported pastry that is enriched with lupin flour and does not say so, the gluten-free swap that solved one problem and introduced another, the relative who thinks a little lupini is kindness, the manufacturer whose precautionary label is voluntary and silent on lupin. You do the things on your side fully, and you stop apologizing for them. And you hold, without pretending otherwise, that the other side is real and partly random, and that a stacked defense reduces the risk without ever closing the gap to zero.

Lupin carries a particular version of this, because it is the legume the US labeling system was not built to flag and the one the usual legume reassurance does not reach. That is not a counsel of despair; it is a reason to build the habits to last, and to let the testing, the reassessment, and the legume questions run through your allergist, who actually knows your child. This page does not promise safety. It lays out the layers and names the gap, and it leaves the calibration to you and your allergist.

Related pages on this site

• Where lupin hides: the full label-reading guide, the US labeling gap, and the lexicon
• Legume cross-reactivity: why a positive legume panel usually changes less than it looks, and where the lupin-peanut exception fits
• Seed storage protein cross-reactivity: the conglutin-and-Ara-h homology across plant-seed foods
• Building a lupin-allergy 504 plan for a non-top-nine US allergen
• Restaurants and bakeries with a lupin-allergic child
• Lupin in European, Mediterranean, gluten-free, and vegan cooking: a hidden-source guide

These companion pages are being written and will be linked here as each one goes live.

Frequently asked questions

Is lupin a labeled allergen?

It depends where you are. Lupin is a mandatory-declaration allergen in the EU, the UK, and Australia and New Zealand, so it must be declared (in bold on EU and UK labels). In the United States it is NOT a major food allergen, so a US label need not name it even when present. In the US, read the full ingredient list for lupin, lupine, lupin flour, and lupini, not just the allergen statement (see Reading labels).

If my child is allergic to peanut, can they react to lupin?

Yes, and this is the one to take seriously. Lupin is the legume most likely to cross-react with peanut, the reaction can be a true anaphylaxis, and because a peanut-allergic child may never have knowingly eaten lupin, it can happen on a first exposure. Ask your allergist about lupin specifically and treat it as a real risk, not an afterthought (see Cross-reactivity).

Does cooking or baking lupin make it safe?

No. Lupin’s conglutin proteins are heat-stable and digestion-stable, so baked lupin flour (in bread, pastry, and pasta) and boiled lupini beans both stay allergenic for a lupin-allergic child (see The components that drive severity).

Where does lupin hide in food?

Mostly as lupin flour, a high-protein wheat-flour substitute in breads, pastries, pizza dough, pasta, vegan meat substitutes, and gluten-free baked goods, plus lupini beans as a snack and antipasto item. In the US it need not be flagged on the label, so it is easy to miss, especially in a gluten-free product chosen to avoid wheat (see Hidden sources).

Is there a treatment for lupin allergy?

There is no approved or established treatment for lupin allergy. There is no FDA-approved lupin therapy and no established immunotherapy for lupin; the mainstays are avoidance, a written action plan, and epinephrine. Omalizumab is an approved adjunct for reducing reactions to accidental food exposure in some patients, but its role for lupin specifically is not established, so it is an allergist conversation, not a self-directed step (see Treatment options).

Voices: living with lupin allergy

This is one other person’s experience, shared in their own words and attributed to its source. It is not medical advice, and it is not a substitute for your allergist. Lupin is rarely someone’s only allergy, so the account below describes lupin flour as one allergen among several.

“School was challenging because people didn’t always take my allergies seriously, especially the airborne ones. I couldn’t just go anywhere with friends; everything had to be planned and I always had to ask what food would be available.”

Source: Racine, Allergy UK (allergyuk.org). https://www.allergyuk.org/blog/stories/racines-story/ Racine, a paediatric intensive and critical care nurse in Kent, lists lupin flour explicitly among her many food allergens (alongside peanuts, nuts, fish, shellfish, egg, dairy, and others) and carries two adrenaline auto-injectors. One person’s experience of living with lupin as one of many allergies, on a label that exists in the UK for a reason, not medical guidance.

References and medical review

This page is pending independent medical review; the note at the top of the page applies until a reviewer is assigned. The references below resolve every in-body citation. The lupin-peanut cross-reactivity, the bounded legume over-avoidance reassurance, the intra-legume lupin cautions, and the lupin-flour hidden-source and US labeling-gap facts are drawn from the project’s verified cross-reactivity and hidden-source floor, each carrying its own source there.

1. EAACI Molecular Allergology User’s Guide (lupin and legume conglutin storage-protein allergens; the beta-conglutin / Ara h 1 and alpha-conglutin / Ara h 3 homology; the heat- and digestion-stable conglutin picture; the limited component-resolved diagnostics). https://doi.org/10.1111/pai.13854
2. US FDA. FDA approves first medication (omalizumab, Xolair) to help reduce allergic reactions to multiple foods after accidental exposure. 2024. https://www.fda.gov/news-events/press-announcements/fda-approves-first-medication-help-reduce-allergic-reactions-multiple-foods-after-accidental
3. Regulation (EU) No 1169/2011, Annex II, which names lupin (and products thereof) as a mandatory-declaration allergen; the UK retains the same requirement in domestic law. https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32011R1169
4. Food Standards Australia New Zealand. Food allergies and the mandatory allergen declaration requirements (lupin added to the declarable allergens of the Australia New Zealand Food Standards Code). https://www.foodstandards.gov.au/consumer/foodallergies/Pages/default.aspx
5. Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA), Title II of PL 108-282; the US major food allergens do not include lupin, which is the lupin labeling asymmetry. https://www.fda.gov/food/food-allergensgluten-free-guidance-documents-regulatory-information/food-allergen-labeling-and-consumer-protection-act-2004-falcpa
6. Cross-reactivity and hidden-source claims above resolve to the project’s verified floor: the lupin-peanut clinical cross-reactivity (GREEN, avoidance-direction, the cross-reactivity lead) and the lupin-flour hidden-source and US labeling-gap fact (GREEN, avoidance-direction). The legume over-avoidance reassurance is surfaced only for the other legumes in its bounded “confirm with your allergist before introducing” form, with lupin named the exception; the intra-legume lupin cautions (lentil, chickpea, pea, fenugreek) render only as conservative do-not-assume avoidance framings. The cluster rates and the conglutin-to-peanut mechanism live on the legume cross-reactivity and seed-storage-protein pages and are not restated here.