Science is embracing the protein craze. Researchers have extracted proteins from Chlorella vulgaris algae and augmented ketchup with the microbiology and in taste tests using ketchup recipes containing one to 13 percent algal protein it tasted like ketchup. ImageYou can hardly taste the science. Credit: Adapted from ACS Food Science & Technology 2026, DOI: 10.1021/acsfoodscitech.6c00450Because tomatoes, sugar, salt, etc. Physicochemical, Nutritional, Microbial, Sensory, and Antinutritional Evaluation of Tomato Ketchup Fortified with Chlorella vulgaris Protein Isolates.