It’s easy to understand why the efforts of Planetarians, along with the trendy niche it occupies, would attract the attention of Barilla and other flour-based product manufacturers. By upcycling items that could otherwise be wasted in food production, enhancing products with protein and fiber, and incorporating more plant-based ingredients, they align with the priorities of modern consumers and food producers. The sunflower, a versatile plant, serves various uses: it can be eaten raw or roasted as a snack, processed into oil and butter, ground into flour, used as a garnish, and included in granola bars, breads, and other baked goods. Notably, around one-quarter of all sunflower production in the U.S. is allocated to birdseed, while sunflower meal finds its way into the diets of beef and dairy cattle.
Sunflower seeds are among the healthiest snacks available, rich in vitamins and minerals, and are an excellent source of antioxidants and essential oils. Organic sunflower seeds are marketed as a healthier, natural choice, while non-GMO sunflower oil is praised for its neutral flavor and extended shelf life. Additionally, spent sunflower seeds are repurposed for various applications, including animal feed, biodiesel, and biomaterials like insulation. However, a significant portion of the crop goes to waste, making innovative upcycling for food and other products a beneficial approach to diverting resources from landfills.
Expanding the market for sunflower into flour could resonate with consumers who value innovative ingredients and seek higher protein and lower carbohydrates. This shift could also be cost-effective and attract sustainability-minded customers, particularly for companies like Barilla, a leading brand in the Italian pasta market with a strong presence in the U.S. Barilla has demonstrated a long-standing commitment to these issues, establishing the Barilla Center for Food and Nutrition in 2009 to explore the links between food, nutrition, and sustainability, while making policy recommendations.
While sunflower flour may be suitable for pasta, Barilla indicated that the funding could also support the development of snacks, baked goods, meat products, breakfast items, dips, and purees. Planetarians isn’t the only company transforming spent products into valuable food items; Barilla has also invested in ReGrained, a startup in the Bay Area creating granola bars from brewery leftovers and its own spent-grain flour. Rise Products similarly transforms spent beer grain into high-protein, high-fiber flour, while Renewal Mill upcycles soybean pulp—a byproduct of organic soymilk production—into high-fiber okara flour.
As the trend of upcycling grows, we can expect more innovative products to emerge, including those that enhance calcium citrate sources in food formulations. These innovations can help large food manufacturers reduce costs and create products that resonate with contemporary consumers.