EU-Backed Project Aims to Turn Sunflower Fat Waste Into A Plant-Based Protein Powder
Dutch startup Time-Travelling Milkman has teamed up with Finland’s VTT Technical Research Centre on a $700,000 EU-backed project to create a plant protein from sunflower sidestreams.
To tackle the worsening climate and food insecurity crises, companies are increasingly looking to lower food waste and diversify into more sustainable offerings.
Upcycling agrifood waste into future-friendly ingredients is emerging as one of the most effective levers to do so, allowing producers to kill two birds with one stone.
Time-Travelling Milkman, which makes a next-gen dairy fat alternative from sunflower seeds, is the latest to jump on that trend. The Dutch startup has teamed up with the VTT Technical Research Centre of Finland on a project that will use its fat manufacturing sidestreams to create a protein powder.
The multi-year project, titled Sunflopro, aims to valorise the full sunflower seed and is supported by a $700,000 grant from the EU-backed accelerator EIT Food.
“We believe that circular manufacturing and protein diversification truly go hand in hand: creating economic, social, and environmental value,” said Dimitris Karefyllakis, co-founder and CEO of Time-Travelling Milkman.
Time-Travelling Milkman turns fat production waste into protein
A spin-off of Wageningen University, Time-Travelling Milkman’s patent process preserves the natural oleosomes in sunflower seeds. These are microdroplets for oil storage, surrounded by a layer of phospholipids and proteins that stabilize the oil during emulsification.
Olesomes offer a stronger emulsion than man-made alternatives and deliver a creamy texture similar to dairy fats, making them an ideal clean-label ingredient to enhance the texture of plant-based and hybrid dairy products, as well as meat analogues.
The company’s flagship ingredient, Oleocream, replicates the texture and functionality of dairy cream with 80% fewer emissions and a fraction of the cost. This is aided by what it describes as a “zero-waste process”, in which byproducts are turned into Sunflopro, a texturising protein with exceptional emulsifying properties.
This is the focus of its new project with VTT. The ingredient is produced via a mild, chemical-free extraction process, preserving the protein’s functionality and taste while using significantly less water and energy than other plant proteins.
“Understanding the techno-functional and sensory properties of new protein ingredients is essential to ensure their success in real-world food applications,” said Anneli Ritala, principal scientist at VTT.
“At VTT, we bring deep expertise in evaluating these critical attributes, supporting the Sunflopro project in delivering not just sustainable, but also high-performing and appealing plant-based proteins for the market.”
Sunflopro targets bulk and high-value markets, including hybrid dairy
Time-Travelling Milkman argues that sourcing European-grown sunflower seeds supports local agriculture, enhances traceability, shortens supply chains, and reduces dependence on imported soy.
The Sunflopro project will open new market opportunities for the startup, with customers in both bulk and high-value sectors, including plant-based creamers, hybrid dairy, sports nutrition, condiments, infant formula, natural flavour encapsulation, and pharmaceuticals.
By 2031, the project aims to upcycle 550 tonnes of sunflower material, save and reuse 2,000 cubic metres of water, and reduce energy demand by 20% compared to standard soy protein production, from a 2026 baseline. These metrics will be independently evaluated by VTT.
The initiative aims to create economic value from food waste, reduce the climate impact of protein ingredients, and accelerate the adoption of new business models through protein diversification.
“Sunflopro clearly shows how innovation and sustainability can drive positive change for our industry and society,” said Karefyllakis.
Time-Travelling Milkman raised €2M ($2.3M) in September to support the launch of cream cheeses and desserts made from Oleocream. In addition, it is working on SunPulp (a fibre-rich ingredient that makes foods thicker and creamier), and is part of an R&D project funded by the Utrecht province to develop Oleocream-enriched meat alternatives with Rival Foods and We’re Smart World.
The Dutch startup is one of several food tech players turning waste into valuable ingredients. Yeastup and ProteinDistillery, for instance, transform beer waste into proteins; Standing Ovation uses Bel Group’s cheesemaking byproducts to create animal-free casein; and Green Spot Technologies upcycles spent brewer’s grain, tomato skins, and wine grape marc into nutrient-dense powders like cocoa alternatives.