A study conducted by the University of Georgia's Department of Food Science and Technology found that upcycled marigold flowers could be a valuable source of plant-based protein. Marigold-derived protein was shown to have functional and sustainable qualities, making it a potential ingredient in future foods and alternative proteins. The researchers isolated proteins from marigold flowers, with some extracts containing high levels of glutamic acid and aspartic acid, which could provide an umami taste to foods.

Marigold flowers, which are often discarded despite being widely cultivated, have the potential to be a new and versatile protein source. The proteins extracted from marigold flowers demonstrated heat-resistance and emulsifying capacity, making them suitable for various food applications such as salad dressings and dairy alternatives. The findings from this study highlight the importance of exploring overlooked agricultural byproducts for sustainable food ingredient solutions.