Emerging Trends in Food Science: Vegan Meat Alternatives

Researchers at the Institute of Food Technology and the University of Campinas in Brazil, along with colleagues from the Fraunhofer IVV Institute in Germany, have developed a promising vegan meat alternative using sunflower flour.

The process begins with extracting oil from sunflower seeds, requiring the removal of husks and phenolic compounds to ensure the flour is safe and digestible for human consumption. This removal not only enhances the flour's nutritional absorption but also lightens its color.

They prepared two variations of the meat substitute: one from roasted sunflower grain flour and the other from textured sunflower protein. Both formulations were further enriched with tomato powder, spices, and oils from sunflower, olive, and linseed to improve their flavor profile and nutritional value.

The mixtures were shaped into burger patties and baked, followed by sensory and physicochemical testing to assess their texture, flavor, and nutritional composition. The results indicated that the version made from textured sunflower protein exhibited superior consistency, higher protein levels, and beneficial fats, including monounsaturated fatty acids.

It also contained significant mineral content, offering 49% of the recommended daily intake of iron, 68% of zinc, 95% of magnesium, and 89% of manganese. This research highlights sunflower meal's potential as a sustainable, non-GMO protein source, particularly appealing in regions like Europe where sunflower oil is commonly used.

Sunflower cultivation is also on the rise in Brazil, making it a viable option for local food production. Maria Teresa Bertoldo Pacheco, a lead researcher, noted that the removal of husks and phenolic compounds imparts a neutral flavor and aroma to the flour, distinguishing it from other vegetable proteins available on the market.

Furthermore, she emphasized the importance of creating a fibrous structure through methods like extrusion to achieve a meat-like appearance and texture. This research not only maximizes the use of sunflower cultivars but also encourages a greater appreciation of their nutritional benefits.

The collaboration between Brazilian and German researchers fosters technical exchanges and opportunities for academic growth, enhancing the field of food science. The study was published in Food Research International and highlights the ongoing trend towards plant-based diets and innovations in food science aimed at meeting nutritional needs sustainably.