Scientists create protein-enriched ketchup from algae

Scientists in Russia and New Zealand have developed protein-enriched ketchup using Chlorella vulgaris microalgae. The algae increased ketchup's protein content from 1.6% to 6.3%, while adding amino acids, minerals and antioxidants. A 15-person taste test found 1-3% algae remained similar to regular ketchup, but higher concentrations produced a noticeable algae flavour and reduced acceptance.