Marigold flower proteins emerge as sustainable plant-based food ingredient
Updated
Updated · Newswise · Apr 30
Marigold flower proteins emerge as sustainable plant-based food ingredient
9 articles · Updated · Newswise · Apr 30
In ACS Food Science & Technology, researchers said about 40% of cultivated marigolds are discarded and found extracts rich in glutamic and aspartic acids.
The proteins stayed stable up to 105C and two extracts showed strong emulsifying capacity, suggesting uses in salad dressings, mayonnaise, dairy substitutes and bakery products.
The study frames discarded pot marigolds as an agricultural byproduct that could meet demand for sustainable protein; next, researchers plan health studies and consumer taste tests.
This 'waste' flower protein promises better plant-based food, but could it also introduce the next major food allergen?
Can transforming mountains of floral waste into protein ever be scaled to truly challenge the soy and pea markets?
Does upcycling flower waste truly help the planet, or does the extraction process hide its own environmental costs?