Brazilian and German researchers report a meat alternative made from refined sunflower flour. In mini-burger tests, a formulation using texturized sunflower protein delivered stronger texture and notable mineral levels, according to the peer-reviewed study.
Researchers at Brazil’s Institute of Food Technology (ITAL) and the University of Campinas (UNICAMP), working with Germany’s Fraunhofer IVV, developed a meat substitute from sunflower flour refined after oil extraction to remove husks and phenolic compounds—steps meant to improve digestibility, lighten color, and reduce off-notes. The team says the resulting ingredient has a mild flavor suitable for food applications. (sciencedaily.com)
They tested two formulations: one using flour from roasted sunflower grains and another using texturized sunflower protein. Both were blended with tomato powder, spices, and a lipid mix of sunflower, olive, and linseed oils, shaped into mini-burger patties, and baked for evaluation. (pubmed.ncbi.nlm.nih.gov)
Sensory and physicochemical analyses favored the texturized sunflower protein version for consistency. The published data report protein content of about 20.1%, a lipid fraction rich in monounsaturated fatty acids (about 42% of total lipids), and substantial minerals per serving: roughly 49% of recommended daily iron, 68% zinc, 95% magnesium, and 89% manganese. The amino acid profile includes all essential amino acids, with lysine identified as the limiting amino acid (score ~0.8). (pubmed.ncbi.nlm.nih.gov)
The researchers note practical advantages for sourcing: sunflower oil is widely used in Europe, cultivation is expanding in Brazil, and—according to the project’s backers—sunflower used for this work is not genetically modified. The project was supported by São Paulo’s research foundation, FAPESP. (sciencedaily.com)
From a processing standpoint, achieving a fibrous, meat-like structure will rely on techniques such as extrusion, the team adds. (sciencedaily.com)
Maria Teresa Bertoldo Pacheco of ITAL’s Center for Food Science and Quality said the refined flour “has a very neutral taste and aroma,” compared with many vegetable proteins on the market. (sciencedaily.com)
Findings appear in Food Research International (2025, Vol. 209, Article 116158; DOI: 10.1016/j.foodres.2025.116158). (pubmed.ncbi.nlm.nih.gov)
