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Latest headlines

Oregon State University develops bacon-flavored seaweed

By Jeremy Gerrard
Oregon State University develops bacon-flavored seaweed
July 17, 2015

Is everything better with bacon? Well, if seaweed wasn’t on the list, researchers at Oregon State University would like to have a word with you. The scientists recently patented a new strain of red marine algae called dulse that, when cooked, tastes like bacon.

Resembling translucent red lettuce, dulse grows in the wild along the Pacific and Atlantic coasts, but this new stain has only been grown for 15 years. The products is rich in vitamins, minerals and antioxidants and contains up to 16 percent protein in dry weight.

Researcher Chris Langdon believes the product has a potential both raw and as a food ingredient.

“The dulse grows using a water recirculation system,” Langdon said. “Theoretically, you could create an industry in eastern Oregon almost as easily as you could along the coast with a bit of supplementation. You just need a modest amount of seawater and some sunshine.”

 More information can be found on the university website here. 

KEYWORDS: food processing industry technology

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Jeremy Gerrard was Food Engineering's Digital/Online Editor. He is a graduate of Auburn University with a degree in journalism. His previous work experience includes years spent as a reporter with the Daily Local News out of Chester County, PA. In addition to writing feature articles for Food Engineering, Jeremy covered the Dry Processing, Field Reports and People and Industry news sections.

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