The global demand for sustainable protein sources has led to a growing interest in plant-based alternatives, with sunflower products emerging as a promising yet underutilized option. This review provides a comprehensive overview and critical evaluation of current knowledge on the flavor and off-flavor profiles and codes of sunflower seeds and their by-products, with a focus on both volatile and non-volatile low-molecular-weight compounds. It can highlight the importance of the sensomics approach and the knowledge on key food odorants and tastants. Furthermore, this review underscores the importance of advanced analytical methodologies for linking chemical composition to sensory outcomes. While volatile compounds that activate human olfactory receptors, such as aldehydes, terpenes, and pyrazines, are well described in sunflower products, using the sensomics approach the key odor-active stimuli are just verified in sunflower oil. In addition, the roles of non-volatile components including lipids, proteins, carbohydrates, and secondary metabolites such as polyphenols require further investigation and experimental validation to confirm their role as key tastants and their effect on sensory perception. By compiling existing data, this review establishes a foundational database of known and potential flavor-relevant compounds in different sunflower products, providing a valuable resource to directly or indirectly guide sensory (sensomics) studies and promote sunflower-based product innovation. Identifying the key flavor contributors in the different sunflower-based products and raw materials would facilitate precise approaches in processing and product formulation to enhance sensory quality while mitigating off-flavors. Addressing these challenges will support the development of sunflower-based food products with optimized flavor and nutritional profiles, consistent with global sustainability goals and consumer acceptance.

The severe eutrophication of the Baltic Sea requires mussel (Mytilus spp.) farming to remove nutrients, but farming in a low salinity environment results in smaller mussels that require value enhancement to be economically viable. This study evaluates the biomass valorisation of smaller Baltic mussels, focusing on the extraction of oil, protein and glycogen. It analyses the amino acid profiles, oil and fatty acid contents and glycogen levels of the mussels, as well as their prebiotic properties on beneficial gut bacteria. In addition, the study improves the extraction of bioactive compounds through enzymatic hydrolysis. Results indicate significant seasonal differences, with summer mussels having higher meat and lower ash content, and a rich content of essential fatty acids, particularly omega-3, and amino acids, underscoring the mussels' sustainability as a food source. The enzymatically treated biomass exhibited notable prebiotic activity, proposing health-promoting benefits. The study underscores the valorization of Baltic mussel biomass, highlighting its role in health, nutrition, and environmental sustainability.

Sunflowers (Helianthus annuus L.), traditionally cultivated for their oil, are increasingly valued for their nutritional and functional properties across a range of food applications. Sunflower seed butter is a nutritious, allergen-free alternative to traditional nut butter. Nevertheless, comprehensive information on its sensory properties and consumer acceptance is limited. This study aimed to evaluate the sensory characteristics, nutritional composition, and consumer preferences of sunflower seed butter, including commercial products and laboratory-developed prototypes. A total of 13 samples (11 commercial, 2 prototypes) were evaluated for protein, fat content (Kjeldahl, Soxhlet methods), and texture attributes, including hardness, stickiness, and spreadability. Descriptive sensory analysis was conducted by a trained panel (n = 10), and consumer acceptance was evaluated by 98 participants using a 9-point hedonic scale. The results indicated that consumer liking was primarily driven by flavor, particularly a roasted flavor profile with brown color and creamy texture. No significant correlations were found between consumer liking and protein or fat content. These findings underscore the dominant role of sensory attributes in shaping consumer perception and provide a basis for optimizing product formulation and marketing strategies in sunflower seed butter development.

Ulva intestinalis holds promise for sustainable aquaculture in the Baltic Sea, but success has so far been limited by high environmental variability. This study examines how environmental factors influence sporogenesis, attachment, and growth of U. intestinalis in the low-salinity Baltic Sea. Optimal sporogenesis was observed at nutrient levels of 4–7 g/L, with peak zoospore release at 22–24 °C. Artificial substrates showed limited attachment success, as competing algae like Pylaiella littoralis and Cladophora glomerata often outperformed Ulva. Mesh cage cultivation demonstrated potential, achieving growth rates similar to controlled systems, though storm-induced turbidity lowered growth. These findings highlight the importance of tailored Baltic Sea cultivation strategies, focusing on nutrient, temperature, water stability, and competition management to enhance Ulva production. As the first pilot experiments in the region, they provide essential input for developing informed strategies that support more detailed trials and future scaled-up production.

The micronization of low-salinity Baltic Sea blue mussels (Mytilus edulis/trossulus) was investigated as a novel valorisation pathway to eliminate the need for labor-intensive meat–shell separation. The small size of Baltic mussels poses a challenge for traditional meat–shell separation. This study investigates micronization as an alternative processing approach to enhance biomass utilization while preserving functional and nutritional properties. This study assessed the feasibility of whole-mussel micronization, focusing on its impact on particle size distribution, grittiness, and the potential separation of meat and shell fractions post-processing. The results demonstrated that micronization at 4000 rpm resulted in a fine powder (<63 µm), significantly reducing grittiness. However, mild chalkiness was observed at higher concentrations (4% solution), highlighting the need for formulation adjustments. While it was expected to facilitate the separation of soft tissue from shell material, the results indicated that this remained impractical due to structural or compositional similarities at finer scales. A sensory evaluation of the whole-mussel powder assessed its texture and palatability, revealing its potential suitability for functional food applications. The findings highlight the potential of micronization as a resource-efficient and scalable processing method, enhancing the economic and environmental value of Baltic mussels in the food industry.