Pumpkin seed protein is produced during the mechanical pressing of pumpkin seeds to extract oil. The roasted variety uses Styrian methods, in which the seeds are roasted and lightly salted before pressing – this gives the protein flour a savoury flavour. With approximately 60 % protein and around 10 % high-quality residual oil, the product is ideal for enriching savoury, nutty foods with protein. It provides a virtually complete amino acid profile as well as health-promoting phytochemicals. It is used, for example, in baked goods, bars, muesli or as a functional ingredient in sports and low-carb products. The second pressing is also used in the animal feed sector.

Quality:organic, conventional

Origin: EU, China

Sectors: Food, Feed

Characteristics:vegan, gluten-free, lactose-free, high in protein, with a toasty, aromatic flavour

Protein content:approx. 60 %