During the extraction of oil from seeds, press cake is produced, but it is often underused as animal feed. This press cake contains many functional and nutritious proteins. However, due to complex bonds formed between proteins and polyphenols, these proteins have reduced digestibility, limited functionality, and may even undergo unwanted color changes. This issue is most commonly observed in sunflower press cakes, though it also affects other seed types used for oil production.
We are seeking collaboration with oil-producing companies, ideally those involved with sunflower oil, who can provide us with press cakes. Additionally, we are looking for partners who can extract non-protein components, such as fibers and oils, from the press cakes.

Flanders Research Institute for Agriculture, Fisheries and Food (ILVO) is an independent scientific research institute of Flanders’ Government. ILVO’s task is to generate knowledge for more sustainability in the agriculture, fisheries and agri-food sectors.
Within our Technology and Food Science unit, we perform research centered around protein diversification, reduction of food losses, allergens, pathogens and residues, functional nutrition, health care nutrition, small-scale and local food production, sustainability measurements throughout the agri-food chain, and niche automation. Combined with the the Food Pilot, an experimental food processing plant of ILVO and Flanders' FOOD, we are able to (amongst others) extract proteins on lab- and pilot-scale, characterize these fully (nutritional, techno-functional and sensorial aspects), and implement these proteins within diverse food and feed applications.