Sunflowers may be the future of "vegan meat"




The process begins by extracting oil from sunflower seeds. To make the resulting flour safe and digestible for humans, the outer husks and certain phenolic compounds must first be removed. These elements normally give the flour a darker color and make it harder for the body to absorb nutrients effectively.

Creating and Testing the Sunflower-Based Burgers

Researchers prepared two variations of the meat substitute. One was made from flour derived from roasted sunflower grains, while the other used textured sunflower protein. Both formulations were enhanced with tomato powder, spices, and a blend of sunflower, olive, and linseed oils to improve flavor and nutritional value.

The team shaped the mixtures into small burger patties and baked them. They then conducted sensory and physicochemical tests to evaluate the products' texture, flavor, and composition. Results revealed that the version made from textured sunflower protein had better consistency and higher levels of protein, along with healthy fats such as monounsaturated fatty acids. It also contained impressive mineral levels, providing 49% of the recommended daily intake of iron, 68% of zinc, 95% of magnesium, and 89% of manganese.

Sustainable, Non-GMO Protein Potential

The study, supported by FAPESP, focused on sunflower meal because sunflower oil is already widely used in Europe, and sunflower cultivation is steadily increasing in Brazil. Another advantage is that the plant is not genetically modified, making it an appealing ingredient for consumers seeking non-GMO options.

Sunflower flour also offers a valuable source of plant-based protein, aligning with the growing global demand for sustainable and environmentally friendly food choices.

#VeganInnovation
#PlantBasedProtein
#SustainableFood
#FutureOfFood
#SunflowerProtein
#MeatAlternatives
#EcoFriendlyEating
#VeganMeatRevolution
#PlantPowered
#FoodTech

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