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Scientists develop protein-rich ketchup using microalgae extract

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Researchers have created a new version of ketchup by incorporating protein extracted from microalgae. The modification significantly boosts the protein content of the popular condiment. Studies found that adding moderate amounts of algae maintained ketchup's familiar taste and appearance, while higher quantities altered its flavor and color. Microalgae are considered a sustainable and efficient source for enriching everyday foods with essential proteins.

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Scientists develop protein-rich ketchup using microalgae extract · ShortSingh