Sunflower Seeds Move Beyond Snacks to Bakeware and Granola in Korea
Creatrip Team
18 days ago
Sunflower seeds, long seen as a simple nutty snack, are gaining ground in South Korea as a versatile plant-based ingredient for breads, granola, protein bars and other processed foods. According to trade data, U.S. sunflower seeds ranked second last year in Korea by import value and volume. Confectionary-type seeds (larger, striped shells) come as in-shell or kernel; kernels—rich in plant protein, fiber and vitamin E—are being used in baking, cereals, coated snacks and spreads (sunflower butter). U.S. production, mainly from the Great Plains, emphasizes uniform quality, sustainable no-till farming and Non-GMO varieties, with local processing and byproduct energy use. The U.S. Sunflower Association plans to expand uses into processed foods and wellness-focused products, and Korean food makers see sunflower seeds as a fresh plant-based option to differentiate snacks and reformulate familiar products.
