Dry tomato peel can boost the nutrient profile of hamburgers without altering their taste, claims a new Spanish study. The lycopene contained in tomato peel could be injected into meat at doses up to 4.9 mg in order to enrich the meat. The textural properties of the meat would be slightly changed by the fibre, while the taste of the hamburger would be altered with a slight tomato flavour. There is growing interest in enriching meat and meat products with fibre, probiotics and omega-3, and increased research on ways to exploit meat as a functional food.