Sunflower Flour Becomes Promising New Meat Alternative

Scientists from Brazil’s Institute of Food Technology (ITAL) and University of Campinas (UNICAMP), in collaboration with Germany’s Fraunhofer IVV Institute, have created an innovative sunflower-based meat substitute with strong nutritional and sensory appeal. The product is made by extracting oil from sunflower seeds, removing husks and phenolic compounds to improve digestibility and flavor, then enriching the flour with tomato powder, spices, and a mix of sunflower, olive, and linseed oils.

Two versions were tested—one using roasted sunflower flour and another using textured sunflower protein. The latter showed superior texture, higher protein, and abundant minerals, providing up to 95% of daily magnesium and 89% of manganese needs.

Lead researcher noted the flour’s mild flavor and balanced amino acid profile. As a non-GMO, sustainable protein source, sunflower flour could play a key role in the growing plant-based food market.

12-11-2025