Times of IndiaLean R·
Would you eat algae ketchup? Scientists create protein-rich version
Researchers are enhancing ketchup by incorporating protein extracted from microalgae. This exciting advancement greatly increases the protein levels in this beloved condiment. Studies showed that adding moderate amounts of algae preserved the familiar taste and look of ketchup, while excessive levels changed its flavor and hue. Microalgae represent a sustainable, effective method for enriching food with vital proteins.
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