Ulrick + Short has launched fazenda Lieto, a sunflower seed flour range developed for food manufacturers seeking to increase protein and fibre levels while maintaining flavour, texture and clean-label credentials.
Produced from dehulled, high-oleic sunflower kernels, the flours are created through a solvent-free mechanical process. According to the company, this approach retains the seeds’ native protein functionality, naturally present lecithin and micronutrients. The ingredient provides 54% protein and 21% fibre, includes all nine essential amino acids and has an estimated in-vitro PDCAAS of 0.9.
The ingredient has a subtle toasted, nutty taste and light colour, which Ulrick + Short says can help manufacturers avoid the bitterness, dryness and powdery texture often linked with some alternative plant protein ingredients. Its strong dispersibility also allows it to be incorporated into established food and beverage production processes with ease.
The company describes fazenda Lieto as a useful partner for pea and pulse proteins, supporting the development of more rounded protein blends. It also provides an allergen-free option for applications where manufacturers are looking to avoid wheat, soy, milk, nuts and sesame on the ingredient label.
Kate Lefroy, Ulrick + Short’s innovation + technical sales lead, said demand has grown over the last decade for nutrient-rich foods that help consumers pursue healthier lifestyles without giving up sensory appeal. She added that sunflower seeds remain an underused source of plant protein and fibre despite being familiar to consumers. Research referenced by the company indicates that 82% of consumers recognise sunflower seeds, with most eating them for taste or perceived health benefits.
The range comprises two grades. fazenda Lieto C has been formulated for savoury bakery products, including high-protein bread, bagels, wraps and baked snacks, where it can support moisture retention in addition to raising protein and fibre content. fazenda Lieto F is intended for sauces, dips and beverages, helping to improve texture, mouthfeel and emulsification. It may also enable formulators to reduce dairy fat or pursue allergen-reduction strategies, including its potential use as a sesame alternative in hummus.
From a sustainability perspective, the flour is made from sunflower press cake, which is generated during sunflower oil production. The sunflowers are cultivated and processed entirely within the EU, helping to reduce transport requirements. The production method is also designed to limit water and energy consumption. A third-party cradle-to-gate life-cycle assessment by Sphera recorded a carbon footprint of 0.425kg CO₂e per kilogram of flour.
Ulrick + Short’s technical specialists can advise manufacturers on inclusion rates, ingredient pairings and processing parameters. The company is also providing a complimentary sample and recipe box through webinar registration to support product trials and formulation development.
Food and beverage manufacturers can find further information, review formulation examples and request a complimentary sample and recipe box by registering for Ulrick + Short’s free webinar.
