When Finland’s VTT Technical Research Centre and Dutch‑Nordic startup Time‑Travelling Milkman (TTM) quietly announced a new collaboration to turn sunflower sidestreams into premium plant proteins, it barely made headlines. Yet this understated project may prove to be one of the most consequential Nordic bioeconomy innovations of the decade.
From circular manufacturing and low‑energy protein extraction to a reimagining of sunflower’s role in Europe’s protein autonomy, Sunflopro encapsulates a shift happening across the Nordic region: innovation that is technical, ecological and quietly transformative, rooted not in hype but in competence.
This is a story about Nordic leadership, the circular bioeconomy, food security, and the future of high‑functionality plant protein, told through the lens of sunflower seeds and their underrated industrial potential.
A New Protein Source from an Old Crop
Sunflower seeds are among Europe’s most abundant oilseed crops. For decades, their by‑products, particularly sidestreams generated during fat fractionation and oil pressing, have been treated as low‑value residues destined for feed or compost. Sunflopro flips this equation.
By using sidestreams generated from TTM’s Oleocream process (used to extract natural oleosomes for creamy plant‑based fats), the project valorises materials that would otherwise have limited economic value. The result: a protein powder with unusually high functionality and a surprisingly neutral flavour profile.
What sets the approach apart is its reliance on a mild, chemical‑free extraction process. Traditional plant proteins; soy, pea, fava and even canola, typically require multiple processing steps and chemical inputs that degrade sensory properties or increase environmental footprints. Sunflopro’s low‑energy method avoids most of these pitfalls.
Nordic Innovation Leadership in Action
Nordic R&D institutions excel at marrying deep technical expertise with long‑term societal goals. VTT, in particular, brings decades of competence in techno‑functional protein analysis, sensory evaluation, membrane processing, and process modelling for industrial scale‑up. Anneli Ritala, Principal Scientist at VTT, describes the scientific heart of the initiative succinctly: understanding functionality to ensure real‑world success.
This is characteristic of Nordic innovation:
- Multi‑stakeholder
- Circular by default
- Rooted in rigorous science
- Aimed at systems‑level change, not just novel ingredients
And critically, Nordic institutions tend to think about infrastructure, supply chains, regulatory pathways, and commercial uptake from day one, a contrast to many ingredient startups elsewhere in Europe.
Why Sunflower? Why Now?
Europe’s protein diversification push, driven by climate, security, and health concerns, needs alternatives that avoid the pitfalls of today’s staples.
Soy is high‑performing but import‑dependent. Pea is widely available but often bitter and highly processed. Fava is promising but inconsistent in functionality. Canola protein is emerging but still niche.
Sunflower offers:
- EU domestic availability
- High protein content
- Mild flavour
- Good emulsification properties
- Strong environmental advantages
TTM’s patented oleosome‑preserving processes already demonstrated the value of sunflower for fat applications. Applying the same zero‑waste mindset to protein completes the circle.
A Zero‑Waste Demonstrator
At the heart of Sunflopro lies the concept of “whole‑seed valorisation”.
Nothing is wasted:
- Oleosomes → creamy fat ingredients (Oleocream)
- Structural fractions → OleoPowder (texturiser)
- Protein‑rich sidestreams → Sunflopro (high‑functionality protein)
- Additional emulsifying fractions → SunPulp (food applications)
This aligns perfectly with the EU’s circular economy mandates and the Nordics’ longstanding commitment to environmental stewardship. The project targets, by 2031:
- 550 tonnes of sunflower material upcycled
- 2,000 m³ of water saved and reused
- 20% reduction in energy use compared to soy protein production
These numbers are not marketing fluff, they will be independently validated by VTT.
Where Sunflopro Stands
While sunflower protein is not new, high‑functionality sunflower protein extracted under mild conditions is new and strategically significant.
Compared to Soy
- Lower allergenicity
- Lighter environmental profile
- Shorter supply chains within Europe
But soy still wins in scale and long‑established functionality.
Compared to Pea
- Far less processing required
- More neutral sensory profile
- Strong emulsification potential
Pea dominates market volume, but sunflower could out‑perform it in clean‑label applications.
Compared to Fava
- No beany off‑notes
- Stronger emulsification
Fava is rising fast, especially in the Nordics, but sunflower functionality may surpass it in dairy‑alternative and sports nutrition segments.
Compared to Canola/rapeseed
- Similar European availability
- Fewer flavour challenges
- Less complex extraction
Canola protein remains promising but technologically challenging; sunflower may be commercially scalable sooner.
Sunflopro’s mild extraction and preserved protein integrity give it a strong differentiating edge.
Patent Landscape
A sweeping review of global sunflower protein patents reveals a race toward:
- Higher protein purity
- Mild extraction conditions
- Improved sensory and colour properties
- Membrane and diafiltration innovations
- Multi‑fractionation strategies
Recent patents include:
- WO2024261278A1 — chemical‑solvent extraction with high purity isolates (Bunge SA).
- EP 3 669 662 A1 — NaCl‑based alkaline extraction and membrane filtration (Avril, CNRS, Université de Lorraine).
- US 2025/0081987 — novel concentrates with improved functionality (Louis Dreyfus Company).
- US 2025/0049067 — low‑temperature extraction preserving native protein structures (Louis Dreyfus Company).
- Fraunhofer‑Gesellschaft patents on sunflower and canola sidestream protein preparation.
- US 8,728,542 B2 — early foundational work on sunflower protein preparations.
- WO2024212007A1 — Burcon Nutrascience’s improved sunflower protein processes.
In this context, Sunflopro stands out for its chemical‑free, low‑energy, and circular approach, contrasting with many patents dependent on solvents, high pH, or high‑pressure conditions.
This positions the Nordic system uniquely: not racing on purity numbers alone, but on sustainability, scalability, and functionality.
Commercial Implications for Nordic Industry
If successful at scale, Sunflopro could unlock:
1. Nordic Self‑Sufficiency in Functional Plant Proteins
Finland, Sweden, and Denmark seek alternatives to soy imports. A sunflower‑based protein industry could anchor new regional supply chains.
2. Strengthening the Nordic Foodtech Cluster
From fermentation to ingredient innovation, the region already hosts world‑leading research hubs. Sunflopro gives them a proprietary functional protein to build around.
3. Export Potential
Nordic “precision‑processed” proteins, known for environmental credibility and clean‑label attributes, are attractive to European, Asian and North American markets.
4. Infrastructure Synergies
Nordic biorefineries and oilseed processing facilities can integrate sunflower sidestream valorisation without major capital reinvestment.
5. New Categories in Plant‑Based Foods
Applications include:
- dairy‑free creamers
- hybrid dairy
- sports nutrition
- natural flavour encapsulation
- infant nutrition (future potential)
- pharmaceuticals
In short: Nordic industry stands to gain both economically and strategically.
A Quiet Revolution
Sunflopro is not a moonshot. It is a quiet revolution: incremental, science‑based, rooted in a deep Nordic worldview that sees value where others see waste.
By combining circular manufacturing, low‑impact extraction, rigorous functional validation, and a commitment to EU‑based agriculture, the Nordics are positioning sunflower protein as a pillar of Europe’s diversified, resilient protein future.
Sunflopro may well become the template for next‑generation bioingredient development across Europe and the Nordics are leading the way.
APA
VTT Technical Research Centre of Finland. (2026). Sunflopro project valorizes sunflower side streams into high‑value, functional plant-based protein ingredients.
Time‑Travelling Milkman. (2026). TTM secures funding for Sunflopro to advance sustainable protein diversification.
Vegconomist. (2026). Time‑Travelling Milkman partners with VTT to turn sunflower sidestream into high‑quality protein.
EIT Food. (2026). Nutritious, sustainable and highly functional sunflower seed protein – Sunflopro.
Mridul, A. (2026). EU‑Backed Project Aims to Turn Sunflower Fat Waste Into a Plant‑Based Protein Powder. Green Queen.
Bunge SA. (2024). Process for obtaining sunflower protein isolate (WO2024261278A1).
Avril; Université de Lorraine; CNRS. (2020). A sunflower seed protein isolate and a process for producing the same(EP3669662 A1).
Louis Dreyfus Company. (2025). Sunflower seed protein concentrate and process for production (US 2025/0081987).
Louis Dreyfus Company. (2025). Sunflower protein isolate and process for production (US 2025/0049067).
Fraunhofer‑Gesellschaft. (2021). Method for obtaining protein preparations from sunflower and/or canola seeds (US 2021/0153522).
Pickardt, C., et al. (2014). Protein preparations from sunflower seeds and production thereof (US 8,728,542 B2).
Burcon Nutrascience. (2024). Improved preparation of sunflower protein products (WO2024212007A1).
