Time-Travelling Milkman taps sunflower side streams in Sunflopro protein push

Time-Travelling Milkman announced a multi-year collaboration with VTT Technical Research Centre of Finland to develop a new generation of plant-based protein ingredients derived from sunflower side streams, as part of its Sunflopro project supported by EIT Food and co-funded by the European Union.

• Time-Travelling Milkman partnered with VTT on the Sunflopro project to valorize sunflower side streams into functional protein ingredients.

• The project used a mild, chemical-free extraction process designed to reduce water and energy use while preserving functionality and taste.

• By 2031, Sunflopro targeted significant reductions in water use and energy demand compared to standard soy protein production.

The Sunflopro project aimed to improve protein ingredient production by reducing environmental impact, creating economic value from food side streams, and supporting new business models linked to protein diversification. The initiative focused on addressing some of the structural challenges facing plant-based proteins, including intensive processing requirements that could affect functionality, nutrition, and consumer acceptance.

Protein remained central to human nutrition, but global reliance on animal-based sources and crops such as soy carried a substantial environmental footprint. Expanding access to affordable, sustainable, and appealing plant-based proteins was increasingly seen as critical to meeting food security goals, particularly as demand continued to rise. Against that backdrop, Sunflopro sought to demonstrate how alternative feedstocks and gentler processing could deliver functional ingredients with lower resource intensity.

At the core of the project was the use of sunflower seeds grown in Europe, combined with a nutritious side stream generated from Time-Travelling Milkman’s Oleocream manufacturing process. Rather than treating this material as waste, the company aimed to convert it into a high-quality plant protein powder suitable for a wide range of food applications.

The extraction process was designed to be mild and chemical-free, with the goal of preserving protein functionality and sensory properties while significantly reducing water and energy consumption compared to conventional plant protein production. According to the project partners, this approach allowed Sunflopro to retain taste and performance characteristics that were often lost in more aggressive processing methods.

Anneli Ritala, Principal Scientist at VTT, said understanding how new proteins behaved in real food systems was essential to their commercial success. “Understanding the techno-functional and sensory properties of new protein ingredients is essential to ensure their success in real-world food applications,” Ritala said. “At VTT, we bring deep expertise in evaluating these critical attributes, supporting the Sunflopro project in delivering not just sustainable, but also high-performing and appealing plant-based proteins for the market.”

By sourcing sunflower seeds from within Europe, the project also aimed to support regional agriculture, improve traceability, shorten supply chains, and reduce reliance on imported soy. Time-Travelling Milkman said this local sourcing strategy aligned with broader efforts to strengthen European resilience in ingredient manufacturing and reduce exposure to global supply disruptions.

Sunflopro was expected to enable Time-Travelling Milkman’s customers to develop a range of plant-based and hybrid dairy products, including condiments, shakes, and sports nutrition powders. The company said the protein ingredient’s functional properties made it suitable for applications requiring emulsification, texture, and stability, alongside nutritional performance.

Looking further ahead, the project set out measurable environmental targets. By 2031, compared with a 2026 baseline, Sunflopro aimed to upcycle 550 tons of sunflower material, save and reuse 2,000 cubic meters of water, and achieve a 20% reduction in energy demand compared with standard soy protein production. These metrics were set to be independently evaluated by VTT.

Beyond environmental performance, Time-Travelling Milkman positioned Sunflopro as a route to portfolio diversification and new market opportunities. The company said the project could open pathways into both bulk and higher-value sectors, including dairy-free creamers, sports nutrition, infant formula, natural flavor encapsulation, and pharmaceutical applications.

By offering what it described as a cost-effective, clean-label, and nutritious protein solution, the company said Sunflopro contributed to strengthening both Dutch and European competitiveness in sustainable ingredient manufacturing. The project also aligned with broader European policy goals around circularity, resource efficiency, and reduced food waste.

Dimitris Karefyllakis, co-founder and chief executive officer of Time-Travelling Milkman, framed the initiative as a practical example of how circular thinking could translate into commercial outcomes. “At TTM, we believe that circular manufacturing and protein diversification truly go hand in hand, creating economic, social, and environmental value,” Karefyllakis said. “Sunflopro clearly showed how innovation and sustainability could drive positive change for our industry and society.”

The company described Sunflopro as an extension of its wider zero-waste philosophy, combining process innovation, collaboration with research partners, and customer-focused development. As the project moved forward, Time-Travelling Milkman said it would continue to work with VTT to validate performance, scale production methods, and demonstrate how sunflower side streams could play a meaningful role in Europe’s evolving protein landscape.