Pumpkin Seed Protein Powder

Pumpkin Seed Protein Powder is a plant protein produced from cold-pressed defatted pumpkin seed cake (Cucurbita pepo and related species), delivering 55 to 65 percent protein on a dry basis with a clean-label, allergen-free positioning suited to premium and natural-food applications.

Protein content of 55 to 65 percent (Kjeldahl, N x 6.25) is the dominant commercial grade. Light green to olive-green free-flowing powder with characteristic nutty-seed flavor that has become a signature of clean-label plant-protein products.

The amino acid profile is well-balanced with notable arginine, glutamine, and BCAA content. Pumpkin seed protein is naturally rich in iron, magnesium, and zinc, contributing additional micronutrient density beyond protein.

We supply food-grade Pumpkin Seed Protein from manufacturers in China holding ISO, HACCP, Halal, Kosher, non-GMO, and organic-compliant certifications relevant to the product and production.

Common market grades include standard 55 to 60 percent protein from mechanical cold-pressed cake, premium 60 to 65 percent protein with finer milling and clean-label positioning, organic-certified grades, and toasted grades with enhanced roasted-nut flavor profile. Bulk and reduced-MOQ shipments. Batch-level COA covering protein, moisture, fat, ash, heavy metals, and microbiology.

Pumpkin seeds have been consumed as a high-protein food in Central American, Mediterranean, and Eastern European cultures for thousands of years. Commercial pumpkin seed protein powder is a relatively young ingredient category that scaled in the 2010s alongside the broader clean-label plant-protein wave.

Manufacturing begins with hulled (Styrian-type) or partially hulled pumpkin seeds. The seeds are mechanically cold-pressed to extract the high-value pumpkin seed oil, leaving a protein-rich press cake. The cake is then finely milled and optionally sieved to remove residual hulls and fiber, yielding a free-flowing powder. The mild low-temperature process preserves heat-sensitive compounds and the characteristic green color from chlorophyll and carotenoids.

Recognized as a permitted food ingredient by the U.S. FDA under GRAS provisions, regulated under EU food law as a conventional food, and free of major allergen listings.

Amino acid quality positioning: pumpkin seed protein has a balanced amino acid profile with PDCAAS in the 0.65 to 0.75 range standalone, complementary to rice and pea proteins in blended applications. The naturally high arginine content (10 to 14 percent of protein) supports formulations targeting circulatory and recovery applications.

Strategic positioning: pumpkin seed protein is a premium clean-label plant protein, priced above pea and rice, valued for its natural origin, recognizable single-ingredient story, and the trend toward minimally processed protein sources in the natural and organic channel.

• Clean-label and premium plant-based protein blends; complement to pea and rice in vegan multi-source formulations
• Plant-based meat: provides natural color and savory taste backbone in burgers and sausages
• Nutrition bars and high-protein snacks targeting clean-label and natural-food consumers
• Green smoothie and functional beverage powders
• Bakery: protein-fortified breads, crackers, and seed-forward products
• Sports nutrition for allergen-sensitive and clean-label segments
• Premium and natural pet food formulations
• Plant-based dairy: pumpkin-seed-based yogurts and milks (emerging segment)