Ulrick + Short Launches Sunflower Seed Flour for Plant-Based

British ingredient company Ulrick + Short has debuted Fazenda Lieto, a new line of sunflower seed flours. The flours aim to address common plant-based food complaints by raise protein content, adding fibre, and enhancing mouthfeel and emulsification.

According to the company, the flours are made from dehulled high-oleic sunflower kernels. They deliver 54% protein and 21% fibre while retaining native protein functionality and naturally occurring lecithin. Kate Lefroy, innovation and technical sales manager at Ulrick + Short, stated that the ingredient helps create products that are "nutritious, indulgent and commercially viable" across applications from bakery to beverages.

Addressing Texture and Nutrition Gaps

Ulrick + Short says traditional plant proteins can introduce bitterness, dryness, or a powdery mouthfeel. Fazenda Lieto flours have a pale colour, smooth texture, and a mild toasted, nutty flavour. The company claims they work well in chocolate, caramel, and roasted savoury applications.

The flours contain all essential amino acids with an estimated Protein Digestibility Corrected Amino Acid Score (PDCAAS) of 0.9. This enables them to complement proteins from peas and pulses. The high protein and fibre content with a low carbohydrate profile makes the flour suitable for nutrient-dense foods, fortified products, and sports nutrition.

Consumer demand is driving this innovation. The source report cites data showing 43% of Brits increased their protein intake between 2024 and 2025. Searches for natural protein are rising 20% annually. Sales of protein-based foods grew by nearly 10% in the six months to January 2024.

Specific Applications and Clean-Label Benefits

The Fazenda Lieto range includes variants tailored for different uses. Fazenda Lieto C is formulated for savoury bakery items like high-protein breads, bagels, and wraps. It boosts protein and fibre while enhancing moisture retention.

Fazenda Lieto F is designed to support texture and emulsification in sauces, dips, and beverages. It allows companies to reduce reliance on dairy fats. The ingredient is free from major allergens like wheat, soy, milk, nuts, or sesame, enabling clean-label, allergy-friendly alternatives. Ulrick + Short suggests a tahini-free hummus as a potential application.

Sustainability and Supply Chain Advantages

The flours are derived from the press cake left over from sunflower oil production. A mild mechanical process avoids hexane and solvents and uses minimal added water. This approach valorises agricultural waste.

Sunflowers are grown and processed within the European Union. Keeping sourcing and production within one region reduces transportation distances. The manufacturing process is designed to minimise energy consumption.

A third-party life-cycle assessment, following European Commission Environmental Footprint 3.1 methodology, calculated the flour's carbon footprint at 0.425 kg of CO2e per kg.

Ulrick + Short points to consumer research indicating 82% of people recognise sunflower seeds, with 78% eating them for flavour and 57% for health benefits. The company argues this familiarity helps create differentiated products in a market crowded with pea, soy, and pulse proteins. Lefroy noted developers are seeking ingredients that deliver nutritional benefits while meeting expectations around sustainability and functionality.