Brazil and Germany developed a new plant-based meat using sunflower flour.The product delivers strong nutritional benefits, including protein, healthy fats, and key minerals. Its neutral taste and sustainable, non-GMO origin make it a promising alternative to soy- or pea-based proteins.
Researchers from the Institute of Food Technology and the University of Campinas (UNICAMP), both located in São Paulo, Brazil, worked with scientists from the Fraunhofer IVV Institute in Germany to create a new meat substitute made from sunflower flour.
The process begins by extracting oil from sunflower seeds. Before the resulting flour can be used in foods, the husks and phenolic compounds must be removed, as these naturally occurring substances give the flour a darker color and make it harder to digest. Once refined, the flour becomes a versatile ingredient suitable for human consumption.
The research team developed two versions of the meat substitute. One used flour from roasted sunflower grains, while the other incorporated textured sunflower protein. To enhance both taste and nutrition, the mixtures were enriched with tomato powder, spices, and a blend of sunflower, olive, and linseed oils.
