Flanquart to Showcase Sustainable Oilseed Innovations at iba 2025

Flanquart, the innovative family-owned specialist in oilseed processing, will present its latest range of purees and flours at iba 2025, the world’s premier trade fair for the baking and confectionery industry, scheduled from 18 to 22 May. Visitors can find Flanquart in Hall 15, Booth F19.

The company’s oilseed purees and flours offer chocolate makers, ice-cream manufacturers, caterers, and baking professionals more economical, natural, and environmentally friendly ingredients. Alexandre Boulet, head of R&D at Flanquart, emphasizes: “Our solutions allow for significant cost reductions without compromising product quality or consumer experience.”

Cost-effective Alternatives with High Quality

Flanquart’s sunflower and squash seed purees are proving particularly attractive as economical replacements for traditional nut purees. Replacing just 20% of hazelnut puree with sunflower seed puree in chocolate ganache or praline fillings can yield cost savings of up to 16%. Similarly, substituting almond powder with sunflower powder—up to 20%—in cakes and biscuits can significantly reduce production costs while preserving the original taste, texture, and product volume.

Squash seed puree also serves as a cost-effective alternative to pistachio, offering comparable color and taste profiles at a fraction of the price (EUR10 to EUR15/kg versus approximately EUR40/kg).

Nutritional and Environmental Benefits

These oilseed purees deliver notable nutritional advantages, with sunflower seed puree rich in protein (24%), fiber (8%), and vitamin E (90% of daily nutritional intake). Squash seed puree has an impressive protein content of 35%, and just 100g meets the daily nutritional intake requirements multiple times over for magnesium, phosphorus, zinc, iron, and potassium.

Additionally, oilseed cultivation presents substantial environmental benefits. According to data from Ademe, sunflower production uses 17 times less water than almond farming and emits one-third less CO₂ compared to cashew nut cultivation. With 94% of its raw materials sourced from France and Europe, Flanquart significantly reduces the ecological footprint and ensures enhanced traceability.

Versatile Applications Across Industry

The versatility of Flanquart’s products extends across various food sectors:

• Ganaches and pralines as alternatives to hazelnuts
• Innovative ice-cream recipes featuring unique, subtle flavors
• Catering solutions such as sunflower puree-based satay sauces as a peanut butter substitute
• Diverse patisserie applications, from cakes to financiers and marzipan, creating novel textures and flavors

Clean Label Breadmaking

Sunflower seed flour, enriched with natural emulsifier lecithin, provides a clean label alternative to the widely used additive E471 in industrial sandwich bread. It notably improves slice quality and product shelf life.

Flanquart’s toasted sunflower purees were recently recognized as finalists for the prestigious Sirha 2025 innovation trophy, underscoring their significant potential in sustainable and competitive food production.