Move over soy and pea — sunflower seeds might be the next big thing in plant-based protein.
Researchers from Brazil and Germany have developed a meat alternative made from sunflower flour, a byproduct of sunflower oil production. After removing indigestible husks and bitter-tasting compounds, the resulting flour offers a neutral flavor and high-quality nutrition, including protein, essential amino acids and key minerals.
Two types of mini-burgers were developed using different sunflower formulations. One used roasted grain flour, while the other relied on textured sunflower protein — a version that more closely mimics the texture of meat. Both were enriched with tomato powder, spices and a healthy fat blend from sunflower, olive and linseed oils.
The textured protein version stood out in testing, showing:
High protein content;
Rich in heart-healthy fats (like those found in olive oil); and
Impressive mineral levels, providing about half your daily iron, two-thirds of your zinc, nearly all your magnesium and almost 90% of your manganese needs.
“After removing the husks and phenolic compounds, the flour has a very neutral taste and aroma, especially compared to the various vegetable proteins on the market,” said Dr. Maria Teresa Bertoldo Pacheco of the Institute of Food Technology (ITAL).
Beyond nutrition, sunflower flour is non-GMO, globally available and agriculturally sustainable. Its mild taste and functional properties could make it an attractive ingredient for food manufacturers seeking alternatives to soy, pea or wheat proteins.
“From a functional-technological standpoint, processes that build fibrous proteins, such as extrusion, are needed to deliver a product with a more meat-like appearance and texture,” Pacheco added.
The study, published in Food Research International, was supported by the São Paulo Research Foundation and highlights international collaboration between institutions in Brazil and Germany.