Date:25 Aug 2022
Country: Finland Germany
Sunflower
Process waste/Secondary residue
Food
hybrid meat alternatives
Application
Description The Taste2Meat project aims to upcycle sunflower press-cakes, a byproduct of sunflower oil production, into sustainable meat alternatives. Collaborating with organizations like VTT, DSM, and the University of Helsinki, the project focuses on creating plant-based products using sunflower, pea, and rapeseed proteins. The goal is to offer consumers a smooth transition to plant-based foods while contributing to a zero-waste and sustainable food system. This initiative targets European consumers with hybrid and fully plant-based meat alternatives.
Pathway Description: The Taste2Meat project involves extracting proteins from sunflower press-cakes, a byproduct of sunflower oil production, followed by texturization using high-moisture extrusion to mimic meat texture. The extracted sunflower protein is then combined with other plant proteins, such as pea and rapeseed, along with flavor enhancers to create plant-based meat alternatives, which are further refined for taste, texture, and nutritional value.
Source: Know More...
Tags: Sustainable Meat AlternativesAgri WasteTo ProteinPlant Based Protein
Food
hybrid meat alternatives
Types of Feedstock
Secondary agricultural residue
Name
Sunflower Press-Cakes
Form
Solid biomass
Commercials
Widely available as a sidestream of sunflower oil production
Logistics
Collected from sunflower oil processing facilities; transported to protein extraction plants
Characteristics
High protein content
Thermal
High-moisture extrusion
Mechanical
Protein extraction,Texturization
Industrial and commercial
DSM,ABP Beef
Research/ Innovators
VTT,DIL German Institute of Food Technologies
Educational Institution
University of Helsinki