9 November 2026

fazenda™ Lieto: Sunflower Seed Flour with Added Value

Plant-based proteins, dietary fiber, and functional properties all in one ingredient: With fazenda™ Lieto, Nordmann partner Ulrick + Short offers a versatile sunflower seed flour for modern food concepts. The product is suitable for baked goods as well as sauces, desserts, and beverages.

fazenda™ Lieto is produced in Europe from hulled, high-oleic sunflower seeds. The base is sunflower oilseed flour, a byproduct of sunflower oil production that is thus reused as a valuable resource. The gentle mechanical processing involves no chemical extraction solvents. As a result, the natural protein functionality, naturally occurring lecithin, and micronutrients are preserved.

With approximately 54% protein, 21% dietary fiber, and an estimated in vitro PDCAAS of 0.9, sunflower seed flour offers a wide range of possibilities for optimizing the protein and dietary fiber content of various food formulations. It also contains all nine essential amino acids. Its amino acid profile complements proteins from peas and legumes, making it ideal for balanced protein blends.

Functionality Meets Pleasant Taste

Enriching foods with plant-based protein can present sensory challenges for product developers. Bitterness, dryness, or a powdery texture can complicate the development of high-protein formulations. This is where fazenda™ Lieto comes in, with its light color, smooth texture, and mild flavor profile.

Its good dispersibility also makes it easy to integrate into existing production processes. Functionally, fazenda™ Lieto supports, among other things, moisture management, emulsification, texture development, and mouthfeel, offering a wide range of applications.

fazenda™ Lieto: Sunflower Seed Flour with Added Value

Two Varieties for Different Applications

Nordmann offers fazenda™ Lieto in two varieties: fazenda™ Lieto C with a coarser texture and fazenda™ Lieto F with a finer texture. fazenda™ Lieto C is particularly suitable for baked goods such as bread, bagels, wraps, crackers, cookies, and bars, as well as for gluten-free applications. The sunflower seed flour helps retain moisture and freshness and contributes to a softer texture and a pleasant mouthfeel. It has no negative effects on the gluten network. Due to its finer texture, fazenda™ Lieto F is suitable for sauces, dips, desserts, toppings, fillings, and beverages, among other things. In these applications, it can be used as a thickener and emulsifier, helping to achieve a creamy consistency and reduce graininess. It can also partially replace dairy products and oils, thereby helping to reduce the fat and calorie content of recipes. In terms of flavor, fazenda™ Lieto offers subtle roasted and nutty notes that pair particularly well with chocolate and caramel flavours.

Produced in Europe with a focus on resource conservation

In addition to its nutritional value and functional properties, fazenda™ Lieto also stands out for its production process. The sunflowers used are grown and processed within the EU. Only a negligible amount of water is added during production, and no chemical extraction solvents are used.

An independent cradle-to-gate life cycle assessment by Sphera determined a CO₂ footprint of 0.425 kg CO₂e per kilogram for the sunflower seed flour from Ulrick + Short.

Nominated for “Plant-Based Solution of the Year”

The combination of protein and fiber content, versatile functionality, and resource-efficient production has also drawn attention at the 2026 International Bakery Awards: fazenda™ Lieto has made it onto the shortlist for the award.

Would you like to test fazenda™ Lieto in your application? Feel free to request a sample from us!