SunFloPro Project unveils high-value functional ingredients from sunflower side streams

The VTT Technical Research Centre of Finland has announced significant progress in its SunFloPro project, a collaborative initiative designed to transform sunflower oil production by-products into high-performance, plant-based ingredients.

By valorising the "press cake" left over after oil extraction, the project aims to provide food and beverage manufacturers with a sustainable, functional, and allergen-friendly protein source that addresses current formulation challenges in the plant-based sector.

Historically, the nutrient-dense meal remaining after sunflower oil extraction has been relegated to animal feed or undervalued in the supply chain. The SunFloPro project seeks to shift this side stream into the human food chain by utilising mild processing technologies. These methods, which include mechanical and enzymatic treatments, allow for the extraction of protein and fibre while preserving their natural functional properties, such as emulsification and foaming capabilities.

For food formulators, sunflower-derived ingredients offer several strategic advantages over traditional plant proteins like soy or pea. One of the primary benefits identified by the research team is the neutral sensory profile of the sunflower extracts. Unlike the often-bitter or "beany" off-notes associated with legumes, sunflower protein provides a mild flavour and a light colour, reducing the need for masking agents or heavy flavouring in delicate applications like dairy alternatives or meat analogues.

The ingredient also carries a strong nutritional and regulatory profile. It is naturally gluten-free and does not fall under the major allergen labelling requirements that affect soy and wheat-based formulations. This makes it an attractive option for brands looking to clean up their labels while maintaining high protein content. Furthermore, because sunflower is a major global crop, the utilisation of its side streams offers a scalable solution that fits within circular economy frameworks.

VTT’s research stresses that the technical success of the project relies on avoiding harsh chemical solvents during extraction. By maintaining the integrity of the proteins through gentle processing, the resulting ingredients exhibit superior solubility and texture-building properties. These characteristics are particularly valuable for R&D teams working on the next generation of plant-based beverages, where mouthfeel and stability are critical to consumer acceptance.

As the industry moves toward more diverse protein portfolios, the SunFloPro project demonstrates how side-stream valorisation can bridge the gap between sustainability goals and functional requirements. By turning a low-value by-product into a versatile formulation tool, the initiative provides a roadmap for increasing the efficiency of global oilseed production while offering the food industry a reliable, high-quality alternative to established plant proteins.

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