Ulrick + Short’s Sunflower Seed Flour Boosts Protein, Fibre & Texture Profile of Plant-Based Foods

British ingredient supplier Ulrick + Short has debuted a range of sunflower seed flours that can elevate the protein and fibre content and enhance the mouthfeel and emulsification of plant-based products.

Ulrick + Short is betting on sunflowers to kill two birds with one stone.

Among consumers’ major complaints about plant-based food are a perceived inferiority in taste and texture (compared to conventional counterparts), and a relative lack of protein.

To address that, the British ingredient company has developed a line of sunflower seed flours that can help manufacturers boost protein content without compromising taste or texture. Plus, they’re high in fibre and provide a clean-label emulsifying option.

Called Fazenda Lieto, the range is made from dehulled high-oleic sunflower kernels, which retain their native protein functionality, naturally occurring lecithin and valuable micronutrients, while delivering 54% protein and 21% fibre.

“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,” said Kate Lefroy, innovation and technical sales manager at Ulrick + Short.

Fazenda Lieto flours hit on demand for protein, fibre and clean labels

Ulrick + Short says traditional plant proteins can often introduce bitterness, dryness, colour changes or a powdery mouthfeel and can require additional formulation work, posing a challenge to producers looking to meet the demand for nutrient-dense foods that maintain superior taste and texture.

Fazenda Lieto has a pale colour, smooth texture and mild toasted, nutty flavour that works well in chocolate, caramel and roasted savoury applications. The flours’ high dispersibility means they can be incorporated into existing manufacturing processes, and they contain all essential amino acids with an estimated PDCAAS of 0.9.

This enables the ingredients to complement pea and pulse proteins, allowing manufacturers to create more balanced protein blends and meet fortification targets simultaneously. The company says the high protein and fibre content and low carbohydrate profile make the flour particularly relevant for nutrient-dense foods, fortified products, and sports nutrition applications.

Fazenda Lieto C is specifically formulated to boost the protein and fibre content in savoury bakery applications, like high-protein breads, bagels, wraps, and baked snacks. Moreover, it enhances moisture retention and eating quality.

It comes at a time when protein and fibre are top of consumers’ priorities. Between 2024 and 2025, over two in five (43%) Brits increased their protein intake. Searches for natural protein are increasing 20% annually, and according to NielsenIQ, sales of protein-based foods hiked by nearly 10% in the six months to January 24.

This year, 14% are looking to add more protein to their diets, and 13% want to eat more fibre, as evidenced by trends like the fibremaxxing movement, as well as a growing awareness around gut health and the rise of GLP-1 drugs.

Fazenda Lieto F is designed to support texture, mouthfeel and emulsification in sauces, dips and beverages. Companies can reduce their reliance on dairy fats and offer clean-label, allergy-friendly alternatives (since the ingredient is free from wheat, soy, milk, nuts or sesame), with Ulrick + Short citing a tahini-free hummus as a potential application.

Low-carbon sunflower seed flours valorise food waste

The flours are derived from the press cake generated during sunflower oil production and are made using a mild mechanical process that avoids hexane and other solvents and uses a negligible amount of added water. This helps preserve the natural protein and lecithin functionality, enabling the flours to do the work of multiple ingredients. Further, it valorises agricultural waste.

The sunflowers are grown and processed within the EU, keeping sourcing and production within a single region to reduce transportation distances across the supply chain. The manufacturing process is designed to minimise energy consumption and use resources efficiently.

That helps deliver a carbon footprint of just 0.425kg of CO2e per kg of sunflower seed flour, according to a third-party life-cycle assessment that follows the European Commission Environmental Footprint 3.1 methodology.

But will consumers take to sunflower flour, a relatively new functional ingredient? Ulrick + Short pointed to research suggesting that 82% of consumers recognise sunflower seeds, 78% eat them for their flavour, and 57% for their health benefits.

That familiarity, the brand says, gives companies a way to create differentiated products with an underutilised protein source and maintain a consumer-friendly ingredient list. It also offers an alternative to an “increasingly crowded landscape of pea, soy and pulse-based proteins”.

“Over the last decade, we’ve seen steadily increasing demand for high-quality protein sources and nutrient-dense products that support healthier lifestyles,” said Lefroy.

“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.”