π¬ Algae ketchup is here for a protein boost
Scientists have successfully created protein-enriched ketchup using algae protein instead of traditional sources. Researchers from Russia and New Zealand fortified homemade tomato ketchup with protein from Chlorella vulgaris, a microalgae. They increased the protein content from 1.6% to 6.3% while adding amino acids and antioxidants. A taste panel of 15 people found that 1 to 3% algae remained undetectable in flavor. However, above 5% algae flavor became noticeable, showing human tolerance limits.