Lupin refers to a range of plants in the genus Lupinus which are members of the legume (Fabaceae) family.  Lupins have been commonly used as food throughout Europe since the Roman age. In recent years, flour produced from lupin seeds has become increasingly popular as an ingredient in a wide variety of foods as an alternative to wheat flour. Lupins are also commonly grown for use in stock feed. The most commonly cultivated lupins for food use are the white lupin (L. albus), the blue lupin (L. angustifolius) and the yellow lupin (L. luteus).The incidence of lupin allergy is significantly higher in individuals with peanut allergy, but may also be present in individuals with no sensitivity to peanut. Allergic reaction to lupin ranges from oral allergy syndrome to severe anaphylactic reactions.

Lupin and products thereof are declarable allergens in the EU according to directive 2006/142/EC. 
This kit detects the three most common species used in food production: L. albus,L. angustifolius, and L. luteus.