Microalgae protein used to fortify tomato ketchup

Researchers have developed a method to fortify tomato ketchup with protein extracted from the microalga Chlorella vulgaris. The study, published in ACS Food Science & Technology, explores using algae as a sustainable alternative to traditional protein sources like soy, whey, or pea.

To maintain the condiment's sensory appeal, scientists tested various concentrations of algal protein ranging from 1% to 13%. A taste panel found that lower concentrations (1% and 3%) successfully preserved the familiar sweet, tangy, and mildly spicy flavor profile with only a subtle algal note. However, higher concentrations (5% and 13%) resulted in a noticeable greenish hue and a stronger algal taste, which reduced consumer acceptability.

Beyond protein, the enriched samples contained higher levels of essential amino acids, minerals such as sodium and iron, and antioxidants compared to standard ketchup. The use of Chlorella vulgaris is noted for its environmental benefits, as it grows rapidly and requires significantly less land and freshwater than many terrestrial crops.