This Sunflower-Based Protein Could Be the Future of Vegan Meat Alternatives
By Thais Szegö, São Paulo Research Foundation (FAPESP)
November 13, 2025
A New Meat Alternative Made From Sunflower Flour
Scientists in Brazil and Germany have developed a novel plant-based meat product made from sunflower flour, offering a sustainable, nutritious, and neutral-tasting alternative to popular soy- and pea-based proteins.
The product provides a rich nutritional profile—high protein content, healthy fats, and essential minerals. Because sunflower meal is non-GMO and widely cultivated, it holds strong potential for large-scale food applications.
Developing a Sustainable Sunflower Protein
Researchers from the Institute of Food Technology (ITAL) and the University of Campinas (UNICAMP) in São Paulo collaborated with Germany’s Fraunhofer IVV Institute to create this innovative protein source.
The process starts with extracting oil from sunflower seeds. The leftover flour must then undergo refinement to remove husks and phenolic compounds, which otherwise give the flour a dark color and reduce digestibility. Once refined, the resulting ingredient becomes suitable for food production and highly versatile.
The research team created two versions of the sunflower-based meat:
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One using flour produced from roasted sunflower grains
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Another using textured sunflower protein
Both versions were enhanced with tomato powder, spices, and a blend of sunflower, olive, and linseed oils to improve flavor and nutrition.
Strong Nutritional Benefits
The mixtures were molded into small burger patties, baked, and evaluated for taste, texture, and nutrient composition. The textured protein version outperformed the other, offering improved firmness and higher levels of protein and healthy fats—especially monounsaturated fatty acids.
It also showed impressive mineral content, providing:
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49% of recommended daily intake (RDI) for iron
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68% for zinc
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95% for magnesium
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89% for manganese
Sunflower farming is expanding in both Europe and Brazil, and sunflower meal is not genetically modified—an important characteristic for consumers seeking natural and sustainable food products.
Mild Flavor and Balanced Amino Acids
According to Maria Teresa Bertoldo Pacheco, lead author of the study published in Food Research International, removing the husks and phenolic compounds significantly improves taste:
“After refinement, the flour has a very neutral taste and aroma, especially compared to many vegetable proteins currently on the market.”
Pacheco noted that sunflower flour also has a favorable essential amino acid profile, strengthening its potential as a nutritional substitute for meat.
However, she emphasized that technological processes—such as extrusion to create fibrous protein structures—are necessary to deliver a more meat-like texture and appearance.
International Collaboration and Future Potential
Pacheco emphasized the value of the Brazil-Germany partnership, citing knowledge exchange and joint training of students and researchers:
“The study offers positive insights for maximizing the value of the sunflower cultivar and promoting the use of sunflower flour.”
The findings indicate strong potential for sunflower flour as a next-generation ingredient for sustainable plant-based meat products.
Reference:
“Exploring new plant-based products: Acceptance of sunflower meal as a protein source in meat alternative products” by Tiago Negrão Andrade et al., Food Research International, 28 March 2025.
DOI: 10.1016/j.foodres.2025.116158
