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.