The Fraunhofer Institute for Process Engineering and Packaging IVV has developed a technology that can be used to produce a functional sunflower protein preparation. This has a protein content of 60 %, a high sensory quality, a light colour and positive functional properties. Thus, the plant-based, GMO and allergen-free protein is very well suited for the production of baked goods, spreads and the like.

Driven by the growing demand for plant-based allergen-free foods, ever more food producers are searching for alternatives for animal-based proteins such as egg or whey and established plant proteins, in particular soy protein. Simultaneously, consumers are becoming ever more discerning about the taste of vegan products they buy and attach importance to sustainability aspects such as cultivation, resource utilization and processing.

Here, the sunflower proteins open up many new opportunities. The Fraunhofer Institute for Process Engineering and Packaging IVV in Frei-sing/Germany has developed a technology for fractionating sunflower seeds. The result is a sunflower protein preparation that is light in colour and has a protein content of 60 %, excellent sensory quality and attractive functional properties. Being a plant-based, non-GM (genetically modified) and allergen-free protein, it is ideal for manufacturing, for example, baked goods, spreads and surrogate meat or dairy products. For consumers, the sunflower protein brings new opportunities for manufacturing tasty, plant-based foods having no allergens and no genetically modified ingredients.

The product is being commercialized under the brand name Sunbloom by Elosun GmbH, based in Munich, a spin-off of the Fraunhofer IVV. Partners in the food industry have already successfully tested the sunflower protein in a wide variety of products, confirming its huge market potential.

Sunbloom possesses excellent emulsifying and foaming properties. As such, it is an ideal substitute for eggs in baked goods and in emulsions such as sauces and dressings. The Fraunhofer IVV has developed various egg-free products based on this sunflower protein. Consumers are hardly able to distinguish them from their traditional egg-containing counterparts.

For example, Sunbloom acts as an effective emulsifying agent and stabilizer in vegan mayonnaise, resulting in a creamy, stable product. It is visually appealing due to the light colour of the protein and is also totally free of allergens and animal-based ingredients. A further benefit is that Sunbloom is considerably cheaper than egg protein.

The sunflower protein can also be used for sweet baked products. For example, in muffins and cakes it can be used to totally replace eggs and milk. Fully plant-based baked products are ideal for consumers that suffer from a lactose intolerance or egg allergy. As an effect of the good water binding properties of Sunbloom, the shelf-life and freshness of muffins and cakes made with it are better than for traditional products. The functionality and attractive sensory properties of the sunflower protein also make it ideal for snack products such as cereal bars and salty snacks.

Furthermore, its excellent taste and neutral colour make it very useful for manufacturing surrogate milk drinks. Unlike drinks containing soy protein or pea protein, those made with Sunbloom do not have an off-taste typical of plant-based proteins. The result is a white, flavoursome drink based on sunflower protein that is free of allergens and substances that cause intolerance.

Another promising development being pursued by the Fraunhofer IVV team is to blend Sunbloom with other plant proteins. These customized blends allow the complementary functionalities of different proteins to be utilized. This is beneficial, for example, for the manufacture of surrogate meat products by wet texturing and yields a balanced taste profile and an attractive firmness of bite.

Blends also allow the nutrient profile to be optimized. For example, the combination of sunflower, cereal or pulse protein provides a balanced spectrum of amino acids of high biological value. This is important for products aimed at a particular target group or for personalized foods such as protein bars for sportspersons or protein-rich foods for elderly people.

The Fraunhofer IVV believes that there is enormous commercial potential for sunflower protein, with many possible applications still to be explored. The latter include applications in extruded products such as snacks and breakfast cereals or in sweet spreads for bread and desserts.

Besides researching new products, the scientists at the Fraunhofer IVV are also currently optimizing the sunflower protein fractionation process. The priority here is to further improve the functional properties of Sunbloom and to increase the protein content. This should open up even more applications and thus extend the use of sunflower protein.

Authors
Thomas Stuchly, Managing
Director of Elosun GmbH
Christian Zacherl, Business Field
Manager Food at the Fraunhofer IVV
Andreas Stäbler, scientific
assistant at the Fraunhofer IVV