Watermelon Seed

The protein hidden in the waste

A waste product that is transformed into a functional and sustainable protein source for foodservice. Watermelon seeds, traditionally discarded, are being rediscovered as a valuable ingredient for functional food.

Rich in proteins, magnesium, iron and good fats, it has been transformed into flours, butters and snacks, opening up new possibilities for conscious foodservice.

Every 100g of watermelon seeds contains about 28g of high biological value vegetable protein, in addition to being a source of linoleic acid (omega-6) and phytosterols. Its nutritional profile makes it excellent for vegetarian diets, school menus and hospital preparations focused on mass gain or immune support.

In the kitchen, it can be used toasted as a crunchy topping for salads, ground into flour for pasta, cakes or bread, or even as a base for vegetable butters, similar to peanut butter. Its neutral flavor and light texture make it easy to adapt to different types of dishes.

From an environmental point of view, its use reduces waste and promotes the full use of food. Incorporating watermelon seeds into your menu is an attitude that reinforces your commitment to sustainability and the circular economy.

Companies that work with large volumes of fresh fruit, such as cafeterias, production centers and catering services, can transform this “waste” into a noble ingredient, reducing costs and adding nutritional value. In addition, it can be an attraction for consumers who are aware of the traceability and impact of their diet.

For nutritionists who want to stand out through sustainable innovation, watermelon seeds offer a practical, nutritious and surprising solution — straight from waste to plate, with purpose.