A team of scientists from Russia and New Zealand has successfully produced a ketchup variant fortified with protein derived from Chlorella vulgaris microalgae. This addition raised the protein levels in the condiment from 1.6% to 6.3%, while also introducing essential minerals, antioxidants, and amino acids. In a sensory evaluation involving 15 participants, it was noted that a 1% to 3% algae concentration maintained a flavor profile comparable to standard ketchup; however, using larger amounts resulted in a distinct algae taste that was less preferred by testers.

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