Sunflower Seed Protein

Sunflower Seed Protein is extracted from dehulled, defatted sunflower seeds (Helianthus annuus) and refined to 50 to 80 percent protein on a dry basis. An allergen-free, sustainably positioned plant protein with attractive amino acid quality.

Protein content of 50 percent (concentrate) to 80 percent (isolate) (Kjeldahl, N x 6.25). Light cream to light tan free-flowing powder with mild, neutral flavor. Color management during processing is critical to prevent the chlorogenic-acid-driven greening that historically limited commercial sunflower protein adoption.

The amino acid profile is well-balanced for a seed protein, with high methionine and cysteine content (the limiting amino acids in legume proteins), making sunflower protein highly complementary to pea, fava, and other legume proteins.

We supply food-grade Sunflower Seed Protein from manufacturers in China holding ISO, HACCP, Halal, Kosher, non-GMO and other certifications relevant to the product and production.

Common market grades include 50 percent protein sunflower concentrate (the dominant minimally processed grade), 80 percent sunflower isolate (for premium supplements and high-protein applications), and color-managed grades using chlorogenic-acid removal technology. Bulk and reduced-MOQ shipments. Batch-level COA covering protein, moisture, fat, ash, heavy metals, and microbiology.

Sunflower oil has been a major oilseed crop since the 19th century, with the defatted meal historically destined for animal feed. Commercial food-grade sunflower protein extraction scaled in the 2010s and 2020s as formulators sought allergen-free alternatives to soy and as technology to manage chlorogenic-acid-driven color and flavor matured.

Manufacturing begins with dehulled, mechanically pressed sunflower seeds. The press cake is solvent-extracted to remove residual oil, then milled. The defatted flour is suspended in water under conditions that minimize chlorogenic-acid oxidation, the protein is solubilized, then precipitated at the isoelectric point, washed, neutralized, and spray-dried. Modern color-managed processes use chromatographic or aqueous-ethanol washing to remove chlorogenic acid prior to protein extraction.

Recognized as a permitted food ingredient by the U.S. FDA, regulated under EU food law, and free of any of the eight major U.S. allergens or 14 EU declarable allergens.

Amino acid quality positioning: the highest methionine and cysteine content among the major plant proteins, making sunflower protein the natural complement to legume proteins in plant-protein blends, particularly for fast-growing categories like plant-based dairy and clean-label sports nutrition.

Strategic positioning: sunflower seed protein is one of the most promising new plant proteins for the late 2020s, valued for its allergen-free profile, complementary amino acid profile, and sustainability story tied to the existing sunflower-oil supply chain.

• Plant-based dairy alternatives and beverages
• Plant-based meat analogs and clean-label burgers
• Allergen-free protein bars and snacks (free of the eight major U.S. allergens)
• Vegan sports nutrition powders, often blended with legume proteins for complete amino acid coverage
• Bakery fortification
• Soy-free, gluten-free, and clean-label nutrition products
• Infant and toddler nutrition (selected grades)
• Pet food: limited-ingredient and hypoallergenic diets