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Home » Keywords: » watermelon seed

Items Tagged with 'watermelon seed'

ARTICLES

Milkish Watermelon Seed carton

MILKish Watermelon Seedmilk

The new plant-based milk contains protein, antioxidants, vitamins and healthy fats
Prepared Foods Editorial Staff
October 11, 2024

Watermelon seeds not only are rich in protein, antioxidants, vitamins, and contain healthy fats, but due to the seeds’ low water footprint, choosing MILKISH as an alternative is a way to have a positive environmental impact.


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SimpleMills_SweetThinsSOI_780.jpg
SPIRIT OF INNOVATION AWARD WINNER

Simple Mills’ Sweet Thins Combine Better-For-You Snacking with Earth-Friendly Appeal

The product features a seed-and-nut flour blend made of watermelon seed, cashew, sunflower seed, and flax seed
Bob Garrison, Chief Editor
Robert Garrison
July 22, 2022

Sweet Thins were designed to help build the market for watermelon seeds, which come from a variety of watermelon that is specifically grown for its seeds rather than its flesh.



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LesserEvil_PeaNots_900

LesserEvil PeaNOTS & Sun Poppers

PeaNOTS are made with organic pea protein, and Sun Poppers contain upcycled watermelon and pumpkin seeds
September 20, 2021

LesserEvil unveiled two new plant-based product innovations: Sun Poppers, made from upcycled watermelon and pumpkin seeds, and PeaNOTS, made from organic pea protein.


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SimpleMills_SweetThins_900

Simple Mills Sweet Thins

New snacks are sweetened with coconut sugar and feature watermelon seed flour
September 9, 2021

Simple Mills launched a new cookie product called Sweet Thins, a smartly sweetened snack made from simple ingredients, including a seed and nut flour blend made of watermelon seed, cashew, sunflower seed, and flax seed.


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Master the Art of Plant-Based Dairy

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

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ON DEMAND: Demand for plant-based beverages is rising, driven by health, environmental, and dietary trends. Yet, challenges around taste, texture, stability, and nutrition remain.

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