In a world searching for ways to feed more people with fewer resources, a team of researchers has quietly transformed one of the most familiar condiments on the table. By introducing protein extracted from Chlorella vulgaris algae into ketchup at a 3% concentration, they doubled the nutritional value of a staple consumed across cultures — without changing its taste or appearance. The work, published in ACS Food Science & Technology, suggests that sustainability and nourishment need not announce themselves loudly to make a meaningful difference.