Ulrick + Short has launched fazenda™ Lieto, a new range of sunflower seed flours designed to help food and beverage manufacturers meet growing demand for nutrient-dense, protein-enriched products without compromising taste, texture, clean-label credentials or carbon-reduction objections.
Made from dehulled, high-oleic sunflower kernels, fazenda™ Lieto is produced using a gentle mechanical process with no chemical or solvent extraction. This retains native protein functionality, naturally occurring lecithin and valuable micronutrients whilst delivering 54% protein and 21% fibre. The result is a versatile ingredient that contributes nutrition, texture and processing performance in a single solution.
“Over the last decade, we’ve seen steadily increasing demand for high-quality protein sources and nutrient-dense products that support healthier lifestyles,” said Kate Lefroy, Innovation + Technical Sales at Ulrick + Short.
“At the same time, developers are looking for ingredients that deliver nutritional benefits while meeting growing expectations around sustainability, functionality and consumer acceptance. Sunflower seeds represent a significant untapped source of protein, fibre and other valuable nutrients, offering a familiar crop source that can be valorised into highly functional ingredients
“With excellent protein quality, a naturally high fibre content and a mild nutty flavour profile, fazenda™ Lieto helps manufacturers create products that are nutritious, indulgent and commercially viable across applications ranging from bakery and sauces to desserts and beverages.”
More than protein fortification
As manufacturers respond to growing demand for protein-enriched and nutrient-dense foods, many face challenges balancing nutrition with taste, texture, stability and processing performance. Traditional plant proteins can introduce bitterness, dryness, visible colour changes or a powdery mouthfeel, often requiring additional formulation work.
fazenda™ Lieto has a pale colour, smooth texture and mild toasted, nutty flavour that complements chocolate, caramel and roasted savoury applications. Its high dispersibility supports easy incorporation into existing manufacturing processes while helping product developers avoid many of the sensory challenges associated with alternative plant proteins.
Containing all nine essential amino acids with an estimated in-vitro PDCAAS of 0.9, fazenda™ Lieto offers high-quality plant protein alongside fibre and naturally occurring micronutrients. Its amino acid profile complements pea and pulse proteins, enabling developers to create more balanced protein blends whilst supporting fortification targets. The ingredient’s high protein and fibre content, combined with a low carbohydrate profile, make it particularly relevant for nutrient-dense foods, sports nutrition products and general fortification strategies.
As an allergen-free ingredient, fazenda™ Lieto also provides formulators with an alternative to wheat, soy, milk, nuts and sesame where allergen management or label declarations present challenges.
Functionality retained through gentle processing
fazenda™ Lieto is manufactured using a mild mechanical process that avoids hexane and other extraction solvents whilst using negligible added water. This helps preserve protein functionality and naturally occurring sunflower lecithin, resulting in an ingredient that delivers both nutrition and performance.
These retained functional properties contribute to moisture management, emulsification, texture development and mouthfeel. As a result, fazenda™ Lieto can support product quality across a wide range of applications while reducing the need for multiple ingredients to achieve nutritional and technical objectives.
