“Rising Popularity of Sunflower Seeds in Plant-Based and Vegan Diets”
- In the Middle East and Africa, sunflower seeds are gaining traction as a protein-rich, allergen-friendly alternative in plant-based and vegan formulations, driven by rising consumer interest in health, nutrition, and clean-label ingredients. Their high vitamin E, essential fatty acids, and mineral content align with the region’s increasing demand for nutrient-dense, minimally processed foods
- The neutral flavor and smooth consistency of sunflower seeds make them ideal for developing dairy-free alternatives such as plant-based cheese and spreads, especially in countries where lactose intolerance is prevalent. This is opening opportunities for regional startups to offer localized, allergy-friendly dairy alternatives
- For instance, food companies in markets such as South Africa and the UAE have started to introduce vegan spreads and cheeses based on sunflower seeds, responding to growing dietary preferences that avoid common allergens such as nuts and soy while maintaining taste and texture standards
- Local manufacturers are also tapping into the snack and convenience food space by incorporating sunflower seeds into energy bars, seed crackers, and blended snack packs, appealing to urban consumers seeking plant-based protein sources that align with halal, clean-label, and low-allergen dietary requirements
- Rising awareness around sustainability and food security in arid regions is further fueling innovation with sunflower seeds, which require relatively low water for cultivation and have a smaller environmental footprint than tree nuts. This makes them a viable crop for sustainable food product development in water-scarce areas such as North Africa and the Arabian Peninsulaa
