After Soybeans, Sunflowers? Sunflower Flour Emerges as a Rising Star in Alternative Meat! The "Third Protein" Changing the Plant-Based Meat Frontier

Prologue: Will "Sunflower Flour" Transform the World's Dining Tables?
In a study announced on June 24 this year, the highly refined residue left after extracting oil from sunflower seeds, known as **"Sunflower Flour,"** has gained attention as a new "base" ingredient for plant-based meat. Until now, the plant protein market has been dominated by soy, wheat, and peas, but sunflower flour, which can be considered a fourth contender, combines differentiating factors such as "neutral flavor, non-GMO, and allergen-free," and has become a hot topic on social media.phys.org

1. Core of the Research: What Makes Sunflower Flour Burgers Remarkable?

A joint team from Brazil and Germany experimented with two types of patties: ① using roasted powder and ② using textured protein fibrously formed by extrusion. Nutritional analysis showed that the latter had an advantage in protein content and texture, proving its mineral "all-star" status with iron at 49%, zinc at 68%, magnesium at 95%, and manganese at 89% (compared to recommended daily intake per serving). Additionally, blending sunflower, olive, and flaxseed oils enhanced monounsaturated fatty acids. The paper published in the International Journal of Food Research concluded, "It avoids the beany smell typical of past alternative meats and improves taste by creating muscle fiber-like structures during the processing."sciencedirect.comgfi.org

2. Key Manufacturing Techniques: Dehulling, Phenol Removal, and High Moisture Extrusion

The biggest hurdle in repurposing sunflower flour for human consumption is the fiber and antinutritional phenolic compounds contained in the hulls. The research team removed these using wet milling and ethanol washing, lightening the powder color while improving digestibility. Subsequently, high moisture extrusion (HME) at 60-70% moisture under high temperature and shear formed a muscle fiber-like layered structure. HME, also used in soy meat, allows for simultaneous protein denaturation and cross-linking, recreating the "tear sensation" when bitten. Furthermore, sunflower flour is rich in sulfur-containing amino acids, which complement "meaty" flavors during the Maillard reaction.gfi.org

3. Nutritional Profile and Health Discussions

• Benefits

  • Good balance of essential amino acids

  • Contains dietary fiber, leading to a gradual rise in blood sugar levels

  • Does not contain the top 8 allergens (such as wheat and soy)

• Concerns
  An observational study reported by Healthline in April this year indicated a 42% increased risk of depression among vegetarians who consume a lot of highly processed plant-based meat. The potential impact of dependency on ultra-processed foods on mental health cannot be ignored.healthline.com

Among nutritionists, there is a strong call for developing recipes that reduce the "degree of processing" even for new materials like sunflower flour.

4. Interpreting Reactions on Social Media

4.1 X (formerly Twitter)

• Positive Group (about 50%)
  Praised for sustainability and being allergen-free, with comments like "Great news because I'm allergic to soy" and "Non-GMO and low environmental impact are strong points."

• Negative Group (about 30%)
  Expressed concerns about cost and additives, asking "How much will it cost?" and "There seem to be many additives for nutritional enhancement."

• Flavor-Focused Group (about 20%)
  Interested in flavor and calorie content, saying "I'd like to try it if it's not beany" and "Isn't it high in calories because of the oil content?" As of 8:00 a.m. on June 25, "#SunflowerBurger" ranked 9th in trends (approximately 31,000 posts).
  

4.2 LinkedIn

An article shared by food industry professionals about the **"Sunflower Protein Powder Market, $1.2B in 2024 → $2.5B in 2033"** went viral, with comments analyzing it as a risk hedge when the soy supply chain is disrupted.linkedin.com

4.3 Reddit

On r/vegetarian, in a thread lamenting "plant-based meat being removed from shelves at Target," a top comment suggested, "If they stop over-relying on soy and include sunflower flour, it will sell."reddit.com

5. Market Trends and Investment Money

• CAGR 7.4%— The sunflower protein market is estimated to grow at an average annual rate of 7.4% from 2025 to 2032 (Chemical Market Outlook).linkedin.com

• Rise of Startups— Dutch company Fungi Food developed allergen-free minced meat using sunflower and mushrooms, showcasing a prototype at PLMA 2025.foodingredientsfirst.com

• Investor Interest— U.S. entrepreneur John Vassallo has invested in Canadian company Burcon's sunflower protein technology.bizjournals.com

6. Backlash and Countering Misinformation

As the plant-based meat boom post-pandemic has subsided, there is an increasing narrative that "fake meat is over," but Sentient Media points out that "much of the criticism is PR sponsored by the livestock industry."sentientmedia.org
Additionally, Impossible Foods has opened a health hub and released nutritional data, presenting an aspect of information warfare.greenqueen.com.hk

7. Impact on Japan

• Risk Hedge for Soy Dependency
  90% of domestic alternative meat is soy-based. As climate change destabilizes soy imports, sunflower, which is relatively drought-resistant, is suitable for utilizing fallow land in Hokkaido and Tohoku.

• Allergen-Friendly Menu
  With the revision of the School Lunch Act (fiscal year 2024) strengthening allergen labeling obligations, it is expected as a new protein source free from wheat and soy.

• Regional Revitalization
  If the residue is repurposed into biofuel and feed, a "zero-waste" regional business model can be envisioned.

8. Future Challenges and Prospects

1. Cost Reduction— Scaling up the dehulling and refining process is key.

2. Expansion of Sensory Evaluation— Pursuing flavors that "go well with rice" through fusion with Japanese seasoning and fermentation technology.

3. Harmony with Food Culture— Applying it to tempura batter and noodles could lead to the birth of uniquely Japanese sunflower foods.

Conclusion
Sunflower flour is a "fourth plant-based meat base" with potential in environmental, health, and economic aspects. As a new option that is neither soy nor pea, it is worth watching the trial sales and price trends from next year onward. In the face of a global protein crisis, the solution offered by the yellow flower is not just a "seed" joke—it's a real scenario that colors the dining tables of the future.