Science

Pumpkin seed protein puts a twist on nondairy coffee creamer

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Based on a feed excerpt; full article content has not been acquired. Source evidence retrieved 12/11/2026, 17:25:24 UTC.

Briefings

Researchers at ACS' Journal of Agricultural and Food Chemistry developed a plant-based coffee creamer using discarded pumpkin seeds. Initial taste tests showed participants preferred this new creamer to a commercial nondairy option because it better preserved coffee flavor and aroma.

Key points

• Researchers extracted protein from pumpkin seeds to create a plant-based coffee creamer.
• Initial taste tests showed participants preferred the new creamer to a commercial nondairy option due to better coffee flavor preservation.

Context

Pumpkin season offers a unique opportunity to utilize seeds that are typically discarded, with new research demonstrating their potential as a functional ingredient in plant-based beverages.

Limitations

Initial taste tests were conducted during the pumpkin season, limiting the generalizability of results. The study focuses on flavor and aroma preservation rather than nutritional or long-term health impacts.

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