MANY MINDEDSunflower Seed Flour Boosts Plant-Based Protein Density
Ulrick + Short produces Fazenda Lieto sunflower seed flour from dehulled high-oleic sunflower kernels, a byproduct of sunflower oil production press cake. This flour contains 54% protein and 21% fiber by weight, with a PDCAAS protein quality score of 0.9. Its carbon footprint is 0.425kg CO2e per kg (per European Commission Environmental Footprint 3.1 methodology), and it is sourced within the EU. Consumer research shows 82% recognize sunflower seeds, 78% eat them for flavor, and 57% for health benefits. In the UK, 43% of consumers increased protein intake between 2024 and 2025, while protein-based food sales rose 10% in six months ending January 2024.
The flour’s value lies in converting agricultural waste into nutritionally dense food. By using press cake—a byproduct of sunflower oil production—Ulrick + Short creates a high-protein, high-fiber ingredient that avoids direct land use. This approach supports scalable plant-based protein access without new resource extraction.
This development moves protein availability for low-income consumers by making plant-based options nutritionally robust and affordable. As demand for protein-rich plant foods grows, the flour’s waste-to-value model could lower costs for protein-rich meals while reducing emissions. However, its impact depends on scaling production beyond current EU sourcing and verifying carbon claims through independent assessments. The UK’s rising protein intake and natural protein searches suggest momentum, but adoption outside the EU remains unmeasured.
Source: Green Queen