Ulrick + Short has launched fazenda™ Lieto, a range of sunflower seed flours designed to help manufacturers develop nutrient-dense, protein-enriched products without compromising taste, texture or sustainability.
Made from dehulled, high-oleic sunflower kernels, the ingredient delivers 54% protein and 21% fibre, combining nutritional value with functional performance. Its gentle mechanical production process avoids chemical solvents, preserving native protein functionality, naturally occurring lecithin and micronutrients.
Plant-based nutrition and functionality
As demand for protein-enriched foods grows, manufacturers face challenges balancing nutritional benefits with desirable sensory properties. Traditional plant proteins can introduce bitterness, dryness or powdery textures, requiring additional formulation work.
Fazenda™ Lieto addresses these challenges through its pale colour, smooth texture and mild toasted, nutty flavour, complementing chocolate, caramel and savoury applications. Its high dispersibility also supports straightforward incorporation into existing manufacturing processes.
Containing all nine essential amino acids and an estimated in-vitro PDCAAS of 0.9, the ingredient provides high-quality plant protein alongside fibre and micronutrients. Its amino acid profile complements pea and pulse proteins, supporting balanced protein blends.
The ingredient offers an alternative to common allergens including wheat, soy, milk, nuts and sesame. Its functionality supports moisture management, emulsification, texture development and mouthfeel, making it suitable for bakery, desserts, beverages and nutritional products.
Sustainable sourcing and carbon reduction
Fazenda™ Lieto is produced from sunflower press cake generated during sunflower oil production, maximising the value of an existing agricultural resource.
Sunflowers are grown and processed within the EU, reducing transportation distances and supporting regional supply chains. Manufacturing uses negligible added water and avoids chemical extraction solvents, helping minimise resource consumption while preserving nutritional functionality.
A third-party cradle-to-gate life-cycle assessment conducted by Sphera calculated a carbon footprint of just 0.425kg CO₂e per kilogram of sunflower seed flour.
By combining high protein and fibre content, versatile functionality and resource-efficient production, fazenda™ Lieto offers manufacturers a compelling solution for developing healthier, more sustainable foods.
Its ability to deliver nutritional enrichment, sensory appeal and processing performance within a single ingredient makes it a strong contender for Plant-based Solution of the Year.
