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.
Researchers have created a protein-enriched tomato ketchup by adding algae extracts, according to a study published in ACS Food Science & Technology. The ketchup, which contained up to 3% algal protein, retained its sweet, tangy taste and reddish appearance. The algae used, Chlorella vulgaris, is a sustainable protein source that can be grown year-round with minimal land and water requirements.
Tasters preferred ketchup with 3% algal extract, noting that it still tasted like traditional ketchup. Adding more algal protein resulted in a noticeable algal taste and green color. The enriched ketchup also had 2-3 times more protein, essential amino acids, iron, sodium, and antioxidants compared to regular ketchup. The next steps involve larger consumer studies, shelf-life testing, and commercial-scale product development.
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