Ulrick + Short launches 54% protein sunflower flour with 0.425kg CO₂e footprint

Ulrick + Short launched a new range of sunflower seed flours containing 54% protein and 21% fiber, offering food manufacturers a high-protein ingredient with a cradle-to-gate carbon footprint calculated at 0.425kg CO₂e/kg.

• Ulrick + Short launched its Fazenda Lieto sunflower flour range with 54% protein, 21% fiber and an estimated in-vitro PDCAAS of 0.9.
• The ingredient was produced from dehulled high-oleic sunflower kernels using mechanical processing that retained native protein functionality and naturally occurring sunflower lecithin.
• A third-party cradle-to-gate LCA conducted by Sphera calculated a carbon footprint of 0.425kg CO₂e/kg, while the range targeted bakery, sauces, dips and beverages.

Made from sunflower press cake generated during sunflower oil production, Fazenda Lieto was developed to combine protein and fiber fortification with functions including emulsification, moisture management, texture development and mouthfeel.

The ingredient is produced from dehulled, high-oleic sunflower kernels using a mechanical process without chemical or solvent extraction. According to Ulrick + Short, the process uses negligible added water and helps retain both native protein functionality and naturally occurring sunflower lecithin.

“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, fiber and other valuable nutrients, offering a familiar crop source that can be valorized into highly functional ingredients.”

Alongside its 54% protein and 21% fiber content, Fazenda Lieto contains all nine essential amino acids and has an estimated in-vitro PDCAAS of 0.9. Ulrick + Short said its amino acid profile could also complement pea and pulse proteins in blended formulations.

The company developed the ingredient partly to address sensory and formulation challenges that can accompany conventional plant protein ingredients, including bitterness, dryness, color changes and powdery mouthfeel.

Fazenda Lieto has a pale color, smooth texture and mild toasted, nutty flavor, with high dispersibility intended to simplify incorporation into existing manufacturing processes. Its flavor profile was designed particularly for chocolate, caramel and roasted savory applications.

The range is also allergen-free, giving manufacturers another option when seeking alternatives to ingredients including wheat, soy, milk, nuts and sesame.

Its environmental credentials stem partly from using sunflower press cake, a co-product of sunflower oil manufacturing. The sunflowers are grown and processed within the EU, while the production process was designed to minimize energy and water requirements.

A cradle-to-gate life-cycle assessment commissioned from Sphera and conducted using the European Commission Environmental Footprint 3.1 methodology calculated a carbon footprint of 0.425kg CO₂e for each kilogram of sunflower seed flour.

Ulrick + Short introduced two grades for different formulation requirements. Fazenda Lieto C was developed for savory bakery products including high-protein breads, bagels, wraps and baked snacks, where it can contribute protein and fiber while supporting moisture retention and eating quality.

Fazenda Lieto F targets sauces, dips and beverages, with functionality around texture, mouthfeel and emulsification. The company said the grade could help manufacturers reduce their reliance on dairy fat and replace allergens such as sesame in applications including hummus.

Consumer familiarity could provide another advantage for sunflower-derived protein. Citing 2025 research from FMCG Gurus, Ulrick + Short said 82% of consumers surveyed recognized sunflower seeds, while 78% consumed them for taste and 57% for health benefits.

The company is supporting manufacturers with formulation work covering inclusion levels, ingredient combinations, processing conditions, sensory performance, stability and nutritional targets as it introduces the range commercially.

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