Researchers from Brazil's Food Technology Institute (ITAL) in São Paulo state and the University of Campinas (UNICAMP), in collaboration with scientists from Germany's Fraunhofer IVV Institute, have successfully developed a meat alternative made from sunflower seed powder. The results have been published in the International Journal of Food Research.
During development, the team first extracted sunflower seed oil from the seeds. To make it suitable for human consumption, the hulls and phenolic compounds—which darken the flour and reduce digestibility—were removed prior to processing.
Two meat alternative formulations were then prepared. The first incorporated toasted grain flour, while the second used textured sunflower seed protein. Both formulations included tomato powder, spices, and a blend of sunflower, olive, and flaxseed oils. The resulting patties were shaped into mini-burgers, baked, and subjected to sensory and physicochemical evaluation.
Results showed that the textured protein patties exhibited excellent consistency and were rich in protein and healthy fats, particularly monounsaturated fatty acids. They also had high mineral content—especially iron (49% of daily recommended intake), zinc (68%), magnesium (95%), and manganese (89%).
The team selected sunflower seed meal as the raw material because sunflower oil is widely used in Europe and sunflower cultivation is expanding in Brazil. Additionally, sunflower meal is non-GMO, a significant advantage.
Maria Teresa Bertoldo Pacheco, researcher at ITAL's Food Science and Quality Center and the study's last author, stated that after removing hulls and phenolic compounds, the flour has a very neutral taste and aroma—more distinctive than many plant proteins on the market. She noted that the product is rich in essential amino acids, making it a strong candidate for inclusion in the food industry as a meat substitute from a nutritional standpoint. However, from a functional and technological perspective, extrusion or similar processes are needed to create fibrous protein structures that better mimic the appearance and texture of meat.
Pacheco added that the study provides valuable insights into the full utilization of sunflower seeds and the valorization of the resulting flour. Collaboration with German researchers was crucial, facilitated by sharing work techniques, knowledge exchange, and mobility of students and researchers, ensuring the project's success.
