Sunflower butter
These attempts were unsuccessful, which was attributed to issues with its greenish appearance, "poor texture", and a bitter, under-roasted taste.[2] Two decades later, in 2000, researchers at the Agricultural Research Service of the Department of Agriculture, working with sunflower seed processor Red River Commodities, developed a formulation that "resembled the texture, flavor, and nutty appearance of commercially available peanut butter", focusing on the degree of roasting and the amounts of sugar, salt, and stabilizer (hydrogenated cottonseed and rapeseed oils).[2] Their subsidiary, SunGold Foods, Inc., introduced their sunflower seed butter, marketed under the name SunButter, in 2002.[citation needed] Sunflower seed butter can also be made in home kitchens using a food processor or high speed blender.[4] Due to the prevalence of peanut allergies, schools may offer peanut-free menu options or implement entirely nut-free policies.