Pumpkin season is about more than cute décor. The squash contains lots of seeds with a high protein content, but they're usually discarded. Researchers reporting in ACS' Journal of Agricultural and Food Chemistry found another way to use the seeds, extracting that protein to create a plant-based coffee creamer. In initial taste tests, participants preferred the new creamer to a commercial nondairy option because it preserved the flavor and aroma of coffee better.
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