AI Insight
Researchers have developed a protein-enriched tomato ketchup by incorporating protein extracts derived from algae. Taste panel evaluations showed that formulations containing up to 3% algal extract were well-received by consumers, who found these versions maintained the characteristic sweet and tangy flavor profile and red color traditionally associated with ketchup. This represents a novel application of protein fortification in condiments, a category that has largely been absent from the protein-enrichment trend seen in other food products.
Why it matters
This development could provide a convenient way to increase protein intake through commonly consumed condiments, potentially benefiting consumers seeking additional protein sources in their diet. The use of algae as a protein source also offers a sustainable, plant-based alternative to traditional protein fortification ingredients.
Understand the Science
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.
Source: Protein-enriched ketchup gets boost from algae extracts