Scientists boost ketchup protein with algae, test consumer tolerance

Scientists from Russia and New Zealand extracted protein from the fast-growing microalga Chlorella vulgaris and incorporated it into homemade tomato ketchup, lifting the product's protein share from roughly 1.6% to 6.3%. The enriched condiment also delivered additional amino acids, minerals and antioxidants, positioning it as a potentially healthier alternative. In sensory trials with fifteen participants, ketchup containing 1% to 3% algae protein was indistinguishable from conventional ketchup in appearance and flavor, but formulations above that range began to exhibit a distinct algae note, darker color and thicker consistency, reducing acceptability.

Lead author Perais Adadi highlighted the algae's low land and water requirements, making it a resource-efficient protein source. The team plans larger taste panels, shelf-life assessments and scale-up studies to explore commercial viability.