Would you eat ketchup that was made from algae but fulfilled your protein intake? Scientists have just created one

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.

By TOI Science Desk