Cottonseed Flour & Meal

Cottonseed flour is a protein-rich powder made from processed cottonseed. The ‘partially defatted’ label means much of the oil has been extracted but not all, giving the flour a richer texture than fully defatted versions. ‘Glandless’ refers to cotton varieties bred without the pigment glands that produce gossypol, making the seed inherently safer for human consumption.

This is a specialty ingredient rather than a household staple. It’s used in the food industry as a protein supplement in baked goods, snack foods, and meat extenders. Its mild, slightly nutty flavour doesn’t overpower other ingredients, making it a functional addition to processed foods.

In Australia, cottonseed flour is not commonly found in retail stores but is used in commercial food manufacturing. Interest in it as a sustainable protein source has grown, given that cotton is already widely cultivated and the seed is a byproduct of fibre production.