How Kabocha Innovations and Callaghan Innovation’s Biotechnology Group are using squash seeds to create alternative plant-based proteins.
At a glance
- Hawke’s Bay-based Kabocha Innovation is transforming squash seed by-product into a high-protein powder for use in beverages, bars, and more.
- Callaghan Innovation’s Biotechnology Group led the extraction and development of the novel ingredient from kabocha squash seeds.
- A series of Bioresource Processing Alliance (BPA) projects has enabled Kabocha Innovation to unlock value from squash waste streams.
- Kabocha Milk Co. Ltd set up a new venture, Kabocha Innovations, to capitalize on the opportunities arising from this work and have now filed their first patent application.
Following the success of our Kabocha Milk, we knew there was untapped potential in the seeds. What we needed was an R&D partner who could bring in specialised expertise to translate our additional product ideas into commercial outcomes.
Nick Siu, Kabocha Innovations
Spotting an innovation opportunity
New Zealand is a major producer of kabocha, also known as buttercup squash, exporting around 90,000 tonnes annually. Fruit with minor imperfections, classified as second-grade produce, is often processed into purée or diced product. However, squash processing generates approximately 15,000 tonnes of by-products, including 3,000 tonnes of seeds each year.
Seeing opportunity in this underutilised by-product, Kabocha Milk Co. approached Callaghan Innovation with a question: Could squash seeds be upcycled into a nutritious plant protein?
Releasing a new ingredient from nature
Our scientists quickly understood the potential and provided the facilities and expertise to find the solution. Through two BPA-funded projects and a commercial partnership with our Food Processing Technology Team, we helped Kabocha Innovation:
- Convert squash seed into kernels
- Produce a decolourised squash kernel protein powder using a proprietary extraction technology
- Try out the protein powder in several food and beverage product applications
- Navigate patentability and commercial applications
The resulting kabocha protein powder contains approximately 70% protein with all the essential amino acids. It’s highly versatile, ideal for adding to drinks and supplements, formulating plant-based milk and meat substitutes, or including in protein bars. But these applications are just the beginning. With a novel protein ingredient now established, the next phase of R&D will focus on scaling and validating commercial production, as well as analysing bioactive components to inform future product development.
Finding new ways to use by-products and bringing these into the product pipeline is where our team specialises. Developing a high-protein powder from squash seeds that would have otherwise been thrown away is a huge success for Kabocha Innovation. It's a rewarding research partnership to be part of.
Dr Owen Catchpole FRSNZ - Team Leader, Food Processing Technology, Callaghan Innovation
Looking to transform by-products into value?
Whether you’re working with seeds, skins, peels or pulp, our Biotechnologies Group experts can help unlock the full potential of your food by-products. Bring us your ideas - we’ll help bring your product to life.
