Sunflower seeds and their oil have long been used in bakery products. Sunbloom now offers a wide range of possibilities to use both the nutritional and technological properties to develop added value in products for modern, trendy and enjoyable bakery products.
Opportunities
Egg replacement using emulsifying, foaming and texturing properties
Regulation of water binding properties for humidity and freshness
Gluten-Free products
Improvement of adhesion and binding properties e.g. in bars