Most people reach for ketchup without thinking twice. It is a kitchen staple found on tables from Lagos to London. But what if that familiar red squirt could pack a protein punch? Researchers have now created a protein-enriched ketchup using an unlikely ingredient: algae.
Scientists at an unnamed institution extracted protein from a microscopic algae called Chlorella vulgaris and mixed it into tomato ketchup recipes. The goal was simple: make a beloved condiment more nutritious without changing the way it tastes. The team, led by researcher Parise Adadi, recently published their findings in the journal ACS Food Science & Technology.
"We wanted to improve the nutritional value of a widely consumed condiment using a sustainable protein source," Adadi said. "Ketchup is familiar, shelf-stable and suitable for incorporating functional ingredients."
The researchers tested ketchup samples with varying amounts of added algal protein, ranging from 1% up to 13%. They mixed the protein extract with everyday ingredients like plum tomatoes, sugar, salt, vinegar, spices and citric acid, then bottled and pasteurized the batches just like regular ketchup would be. To find out if the new recipes worked, they recruited 15 taste testers to sample each version.
The results were promising. Taste panelists reported that samples with 1% and 3% added algal protein kept the familiar sweet, tangy and mildly spiced flavor people expect from ketchup. The reddish color stayed intact, and only a subtle hint of algae came through. However, when the team pushed the protein content to 5% or higher, things changed. The algal taste became more noticeable, and the ketchup took on a greenish tint that made it less appealing to testers.
Beyond taste, the nutritional benefits were significant. Ketchup with 3% and 5% algal extract contained two to three times more protein than regular ketchup, along with higher amounts of essential amino acids, minerals like sodium and iron, and antioxidants. Antioxidants are substances that help protect cells from damage.
One reason the researchers chose algae is sustainability. Chlorella vulgaris can be grown quickly throughout the year using relatively little land and freshwater compared to traditional crops like soy or peas. This makes it a potentially more eco-friendly source of protein for food manufacturers.
The team acknowledges that this is early-stage research. Next steps include larger consumer studies, testing how long the enriched ketchup stays fresh on shelves, and exploring whether the product can be made on a commercial scale. If those hurdles are cleared, a protein-boosted ketchup could eventually appear in grocery stores, offering people an easy way to add more protein to their diet without changing their eating habits.
For now, the humble tomato ketchup remains a work in progress. But thanks to a pinch of algae, it might someday become a small but meaningful tool in the fight against protein deficiency worldwide.