Food trends evolve constantly, with diets shifting toward higher protein options. Scientists recently explored microalgae as a protein source for everyday condiments. A study in ACS Food Science & Technology details how researchers from Russia and New Zealand added protein from Chlorella vulgaris to homemade tomato ketchup. Standard ketchup holds 1.6 percent protein by weight. The team raised this to 6.3 percent while also adding amino acids, minerals, and antioxidants.
The microalgae grows quickly year-round with minimal land and water needs, offering efficiency over crops like soy or peas. Researchers extracted the protein and tested concentrations from 1 to 13 percent. Samples underwent bottling and pasteurization before evaluation.
A panel of 15 tasters found that versions with 1 to 3 percent algae retained the look and flavor of regular ketchup. At 5 percent, an algae taste emerged. At 13 percent, the product turned darker and thicker, with the algae flavor overpowering appeal. Moderate algae levels could boost nutrition without altering consumer acceptance.
Further work will examine larger taste tests, storage stability, and scaled production. Microalgae may serve as a sustainable protein addition for various grocery items.
