Transform Applications with Pumpkin Protein and Hybrid Blends
Organic and Non GMO pumpkin protein is widely used across the food and beverage industry in a variety of applications. It is a plant based protein powder derived from 100% pumpkin seeds and carries a minimum protein content of 60%. Austrade’s pumpkin protein works to transform applications when mixed with other plant proteins to form various hybrid blends.
Pumpkin protein offers a good source of essential amino acids, fiber and healthy fats. It is rich in minerals magnesium, phosphorus, iron, manganese and zinc. Naturally free from gluten, soy, lactose and dairy, it has a minimum shelf-life of 24 months due to a lower fat content. Pumpkin protein is also ideal across health-conscious formulations. It does not contain any carriers, additives, fillers or processing aids.
Depending on the formulation, plant protein hybrid blends can aid in improved texture, taste and overall nutrient profile. Certain combinations may create a more pliable base while others are used to improve digestibility, texture or absorption.
Austrade recommends the following plant protein hybrid blends for brands seeking to optimize formulations for taste, texture and overall nutrition:
Pumpkin Protein + Yellow Pea Protein: These proteins pair well to offer a more complete amino acid profile. Yellow pea protein provides a good amount of lysine, while pumpkin provides higher amounts of methionine and cysteine.
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- Target Applications: Smoothies, protein shakes, pancakes, cookies, quick breads, energy balls, soups and sauces, dairy alternatives, meat alternatives.
Pumpkin Protein + Sunflower Protein: These proteins combine well to create a dense base for a variety of high protein formulations.
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- Target Applications: Nutritional shakes, functional beverages, plant-based milks, granola bars, cheese & dairy alternatives, meat alternatives, sauces, dips, acai bowls, brownies, waffles.
Pumpkin Protein + White Rice Protein: This mixture provides complementary amino acid profiles and serves as an effective hybrid protein blend. The high digestibility of white rice protein compliments the higher fiber content of pumpkin protein.
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- Target Applications: Ready-to-drink (RTD) protein shakes, fitness products, protein bars, meat alternatives, plant-based milks, gluten-free pasta, vegan baked goods, baby food products.
Pumpkin Protein + Almond Protein: This protein combination forms a balanced source of healthy fats, fiber, and a full range of essential amino acids. This plant protein hybrid blend offers ample opportunity to brands focused on ketogenic and low carbohydrate formulations.
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- Target Applications: Protein powder blends, meal replacement shakes, nutritional supplements, energy bars, protein balls, muffins, muesli, dairy alternatives: yogurt, nut milks, cream cheese.
Plant protein hybrid blends that use pumpkin as the base offer compelling advantages for food and beverage formulators. Whether you’re removing allergens or crafting a keto-friendly snack adaptation, it’s important to understand each product’s unique ingredient profile. By combining the right plant proteins, brands can improve functionality to transform their products. From smoothies to spreads and protein pumpkin bread, pumpkin-based protein hybrid blends may offer huge potential in today’s evolving landscape.
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Since 1997, Austrade Inc. has supported various food and beverage brands from product ideation to full-scale launch.
Our plant-based expertise, secure partnerships and premium ingredient portfolio position us as a trusted North American supplier.
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