Meet the New Protein Kids on the Block: Pumpkin and Sunflower Seed

By Jenn Randazzo, MS RD on April 27, 2016 , categorized in In the Kitchen

meet the new protein kids

If you’ve recently picked up a tub of our newly-reformulated Vega Sport Performance Protein or  Vega Clean Protein,  you’ve totally noticed that we’ve added two new novel ingredients to our complete, protein blend: sunflower seed and pumpkin seed.  Whoop, whoop!  We’re so excited about having these innovative newbies join our vets, yellow pea and alfalfa protein, to create a multi-source, protein blend  with a complementary amino acid profile.

Now, of course, you’ve nibbled on pumpkin seeds and sunflower seeds as snacks, but you might not be as familiar with them in protein powders.  Do they still offer the same nutritional benefits? How are they processed? Do they taste different?

I’ve interviewed our pumpkin and sunflower seed distributor (Gary) to answer these burning questions, and then some.

 

Jenn: What makes pumpkin and sunflower seed protein great?

Gary: Because of the gentle processing method, we are able to preserve the integrity of these ingredients.  These proteins do not have their original structure changed, or “denatured.”

 

Jenn: Where do we get the pumpkin and sunflower seeds proteins from?

Gary:  We receive the pumpkin and sunflower seeds from European farmers with whom we have established committed, long-term relationships. We focus on certified organic products.

Like we do when sourcing ingredients, we are also incredibly conscientious about the environment when processing those ingredients.  We are very careful with valuable resources such as water and electricity [and] we eliminate waste and streamline processes whenever possible.

 

Jenn: How are these proteins processed?

Gary: These proteins are gently processed using a chemical-free method.  During this simple and gentle, patent-pending process:

  1. Oil is removed from the seeds. The proteins are “partially defatted” (98% of the fat is removed) using the energy created and released by friction during the mechanical process. No chemicals, solvents or added heat is used to remove the fat, which in turn, allows the percentage of protein content to rise.
  2. Remaining proteins are ground. After being cold pressed, the proteins are then ground into fine powder.

By removing the fat from the seeds, the percentage of protein in what remains of the seeds increases.  The more fat that’s removed, the higher the protein content percentage of the resulting product. 

 

The Takeaway

When searching for a pumpkin and sunflower seed supplier, we vetted a lot of possible partners.  What sets Gary’s supply apart from the rest?

  • His company is dedicated to establishing and fostering transparent, honest communication with us and our customers
  • His company can provide us with minimally-processed ingredients that are

without preservatives and top 8  allergens

  • Like us, he is committed to doing business in an environmentally-conscious way

At Vega, we take pride in our ingredient choices, and our supplier partnerships.  We work diligently to select the best ingredients from reliable, transparent suppliers.  The close relationship we have with our pumpkin and sunflower seed supplier is just one of many; together, we are able to continuously improve our products and exceed your expectations.

Tagged with
high protein plant-based protein product education protein pumpkin seed protein vega clean protein Vega Sport Performance Protein

Jenn Randazzo, MS RD

Jenn Randazzo works at Vega as a National Educator. She is passionate about building relationships that help people take ownership of their health. As a registered dietitian, she specializes in using client-centered techniques to guide people toward realistic and achievable goals. A strong believer in collaboration, she hopes to change the world through plant-based nutrition.

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