Scientists have created ketchup made from algae protein
Scientists at the University of Otago in New Zealand have developed an unusual ketchup by enriching it with protein derived from the microalgae Chlorella vulgaris.
The researchers sought to increase the sauce’s nutritional value without altering its familiar taste or appearance. To do this, they created several versions of ketchup with varying concentrations of algae protein—ranging from 1% to 13%.
Tasters rated the samples with 1% and 3% additions the highest. These retained the characteristic sweet and spicy flavor, although they developed a slight hint of algae.
At concentrations of 5% and 13%, the seaweed aftertaste became significantly stronger, and the sauce took on a greenish tint, which led to lower ratings.
At the same time, ketchup containing 3% and 5% seaweed extract had 2–3 times more protein than regular ketchup. It also contained higher levels of essential amino acids, minerals, and antioxidants.
The researchers note that microalgae could be a promising source of protein, as they grow quickly and require relatively little land and fresh water.
Currently, the scientists plan to conduct larger-scale taste tests, verify the product’s shelf life, and assess the feasibility of its industrial production.
Source: Vice.
