With a dash of algae protein, the tomato sauce’s nutritional value was improved by the functional ingredient while its familiar distinct flavour was maintained. As reported in ACS’s Food Science & Technology, the enriched tomato sauce was developed by incorporating protein extracted from microalgae that is rich in protein. For tomato sauce, the challenge was adding algal protein in a way that wouldn’t change the condiment’s flavour. After they bottled and pasteurised the ketchup samples, including a plain ketchup with no added algae, a panel of 15 people tasted them. Tomato sauce recipes that contain 3% (left) or 5% (right) of algal protein extracts.