Protein-enriched ketchup gets boost from algae extracts
Added protein is showing up in foods from breakfast cereal to pasta, but not many condiments … yet. Researchers have now developed an enriched tomato ketchup by incorporating protein extracted from algae. A panel of taste testers preferred recipes containing up to 3% added algal extract, saying the samples maintained the sweet, tangy taste and reddish appearance expected of the condiment.
We haven't written up this one. Phys.org has the full story — the link below goes straight to it.
