Sunbloom, the functional sunflower protein

Functional, healthy, versatile and sustainably produced –
Sunbloom Sunflower Protein is the new, genuine alternative
to 
already established plant proteins.

Healthly, functional, sustainable

Pure all round - the Sunbloom Protein

Thanks to our patented production process, we obtain a functional sunflower protein with a protein content of 60%. Its light colour is a real advantage in terms of processing and application possibilities. It is purely plant based, free of genetically modified organisms (GMO) and does not contain any allergens requiring labelling. Our sunflower protein is produced in a highly sustainable waysince we at Sunbloom use all the components of the sunflower seed for human consumption instead of just using the valuable proteins and fibre as animal feed, no additional cultivation areas are required.

Meat Alternatives

Savoury

Dairy Alternatives

Bakery

Confectionery

Health & Wellness

A gain for food production

Sunbloom - the versatile sunflower protein for your application

  • Bright colour, neutral taste, pleasant sensory characteristics: ideal for milk substitutes such as sunflower drinks, yoghurt, cream cheese or ice cream 
  • Naturally high content of dietary fibres and polyphenols, making it ideal for the production of extrudates, such as natural meat substitutes or high-protein breakfast cereals
  • Very good emulsifying and stabilising properties: Top substitute for egg and milk proteins, especially for the production of vegan fine bakery products or emulsions, such as sauces or dressings without allergens requiring labelling 
  • Conserving resources thanks to:
    • complete and direct use of the whole sunflower seed as protein and oil for human consumption
    • Production without the use of toxic solvents such as n-hexane
    • Production without the use of water in the extraction of the proteins

If you want to modify an existing formulation by using our Sunbloom proteins or develop a new product, our team of experts will be happy to help you:

  • Switching from animal proteins to sunflower protein
  • Switch from vegetable proteins (e.g. soya) to sunflower protein
  • Development of new formulations for various applications

Manufacturing process

How Sunbloom sunflower protein is made

Peeling

The sunflower seeds are carefully de-hulled. The result is sunflower seeds that are easily digestible and have a particularly light colour. This makes Sunbloom Sunflower Protein ideal for the production of high-quality food ingredients. 

Pressing

The hulled sunflower seeds are then cold pressed and de-oiled. The advantage is the gentle treatment preserves the valuable vitamins and the proteins remain native. 

Extraction

Gentle extraction with food grade ethanol almost completely removes the remaining residual oil from the press cake. 

Drying

In the next process step, the de-oiled press cake is gently dried at low temperatures to drive out the food grade ethanol without damaging the proteins.

Milling

The final milling (adjustable including very fine particle sizes of up to 40 microns) of the de-oiled, dried press cake produces valuable Sunbloom sunflower protein with a protein content of approximately 60%.

Sunbloom cold pressed sunflower seed oil

In our production process we produce not only protein but also the best, high-quality sunflower seed oilwhich is cold pressed from peeled kernels and non-refined. Its natural, mild-nutty taste together with its intense golden yellow colour makes it extremely Sunbloom sunflower seed oil is rich in vitamin E and has a very high content of unsaturated fatty acids.