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

British ingredient supplier Ulrick + Short has introduced a range of sunflower seed flours that can enhance the protein and fibre content, as well as improve the mouthfeel and emulsification of plant-based products. This new range, called Fazenda Lieto, is made from dehulled high-oleic sunflower kernels and delivers 54% protein and 21% fibre, while maintaining a mild nutty flavour profile.

The sunflower seed flours address consumer concerns about taste and texture in plant-based foods, offering a clean-label emulsifying option that can be easily incorporated into existing manufacturing processes. Additionally, the ingredients are sustainably sourced and contribute to reducing food waste, with a low carbon footprint. Ulrick + Short aims to provide manufacturers with a high-quality, nutrient-dense ingredient to create products that are both nutritious and commercially viable across various applications in the food industry.