Researchers at the University of Georgia have discovered that marigold flowers, often discarded as floral waste, contain proteins that rival established plant-based ingredients like pea and green pea protein. The study, published in ACS Food Science & Technology, found that protein fractions from dried marigold flowers contained over 92% of available protein, with the dominant fraction, albumin, showing promising functional properties such as water and oil retention, emulsion stabilization, antioxidant activity, and thermal stability.

Marigold flowers are grown globally for ornamental use and natural pigments, with significant amounts of floral waste generated each year. The researchers propose that the proteins extracted from marigold flowers could be utilized in a variety of plant-based food products, including dressings, soups, sauces, baked goods, and protein-fortified items. While the proteins show great potential, further testing and validation on a commercial scale are needed before widespread use in the food industry can be realized.