Researchers Develop Meat Alternatives Made From Sunflower Flour

Researchers at Brazil’s Institute of Food Technology (ITAL) and University of Campinas (UNICAMP) have developed meat alternatives using sunflower flour as a protein source. Sunflower flour, made from sunflower seeds with removed husks and phenolic compounds, resulted in better color and digestibility.

Two different plant-based meat formulations were prepared, one using flour from roasted grains and the other from textured sunflower protein. The version made with textured protein was found to have better consistency, high levels of nutrients, and essential amino acids. The researchers believe that additional processing, such as extrusion, is needed to create a more meat-like texture and appearance for these meat alternatives.

Sunflower flour is considered a promising ingredient due to the wide use of sunflower oil in Europe and expanding cultivation in Brazil. The ingredient has a very neutral taste and aroma, along with a favorable composition of essential amino acids. Other researchers and companies around the world are also developing protein isolates, meat alternatives, and fats using sunflower seeds.