Sunbloom showcases functional sunflower protein as versatile alternative to soy and animal-based ingredients

Sunbloom is positioning its sunflower protein as a compelling alternative to conventional plant and animal-based proteins. Derived from de-hulled sunflower seeds via a patented, solvent-free process, the company’s signature ingredient – Sunbloom 60 – offers 60% protein content along with functionality that supports a broad range of food applications, from dairy alternatives to meat substitutes.

With growing consumer demand for clean-label, allergen-free, and sustainable protein sources, Sunbloom’s offering checks multiple boxes. It is vegan, halal, kosher, free from genetically modified organisms, and does not contain any allergens requiring labeling under current regulations. According to the company, its gentle extraction and drying techniques maintain the native quality of the proteins while preserving vitamins, producing a light-colored, neutral-tasting ingredient with broad sensory appeal.

The sustainability credentials are also central to Sunbloom’s proposition. By using the entire sunflower seed for human consumption – including both the protein and the oil – Sunbloom avoids the need for additional agricultural land and sidesteps the common practice of routing high-value seed components into animal feed. The process does not require water for protein extraction, nor does it involve hexane or other toxic solvents.

Sunbloom 60 is especially well-suited to beverage formulations, where its light color and neutral flavor make it a fit for plant-based milks, yogurts, cream cheeses, and ice creams. In savory applications, the naturally high content of dietary fiber and polyphenols supports the development of extruded meat analogues and high-protein cereals. The protein’s emulsifying and stabilizing properties also make it suitable as a replacement for egg or dairy proteins in sauces, dressings, and bakery products – particularly where allergen labeling is a concern.

Beyond its primary protein ingredient, Sunbloom offers a textured version with functionality for both dry (Texturized Plant Protein, or TPP) and wet (High Moisture Meat Analogues, or HMMA) applications. According to the company, its texturates deliver short hydration times, clean taste without off-notes, and strong bite properties. These features make them ideal for use in products like plant-based Bolognese sauces, burgers, bratwurst-style sausages, and snacks.

The company’s production process also yields cold-pressed sunflower oil from the same de-hulled kernels. This oil, which is not refined or chemically extracted, retains a golden yellow color and natural flavor profile. Its nutritional content and vitamin retention make it suitable for a range of culinary and commercial food applications.

With support for both reformulating existing products and creating new concepts, Sunbloom offers its protein and oil as a flexible solution to companies looking to move away from soy, dairy, and other common protein sources. Its combination of sustainability, clean-label appeal, and broad functionality could help it stand out as the plant-based category continues to mature.