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Pumpkin seed protein puts a twist on nondairy coffee creamer

Pumpkin seed protein puts a twist on nondairy coffee creamer
Phys.org Thursday 12 November 2026, 17:20 UTC 1 min read
Key Points

Pumpkin season is about more than cute décor. The squash contains lots of seeds with a high protein content, but they're usually discarded. Researchers reporting in ACS' Journal of Agricultural and Food Chemistry found another way to use the seeds, extracting that protein to create a plant-based coffee creamer.

Pumpkin season is about more than cute décor. The squash contains lots of seeds with a high protein content, but they're usually discarded. Researchers reporting in ACS' Journal of Agricultural and Food Chemistry found another way to use the seeds, extracting that protein to create a plant-based coffee creamer. In initial taste tests, participants preferred the new creamer to a commercial nondairy option because it preserved the flavor and aroma of coffee better.
ACS (ORG) Journal of Agricultural and Food Chemistry (ORG)
Originally published by Phys.org Read original →

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