Oregon State University develops bacon-flavored seaweed
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.
Looking for a reprint of this article?
From high-res PDFs to custom plaques, order your copy today!
