A new form of seaweed called Dulse is recently receiving a lot of attention by researchers at Oregon State University’s Hatfield Marine Science Center. Why is that? This nutrients filled sea plant apparently tastes like meat, especially when fried.
While the project was originally aimed at finding nourishment for abalone, the positive health benefits for humans shifted the researchers’ focus. Kale has recently become the go to food for health enthusiasts but this bacon flavored seaweed has now been said to contain two times the nutritional value of kale.
Dulse is a specific form of seaweed which is a deep red rather than the commonly known green, even more fitting to the bacon comparison. Before now it has been grown specifically to be dried and used in cooking or as an ingredient in vitamin supplements.
The team of researchers at Oregon State University have patented this new type of seaweed and have received a grant from the Oregon Department of Agriculture to continue research with the goal of bringing it to the food market. They are currently working at the Food Innovation Center in Portland, experimenting alongside chefs to find the most people-friendly recipes.
While chefs have noted that fresh, quality seaweed is hard to find in the U.S. and no commercial operations currently grow dulse for public consumption, the aim is to change all that with this new form. After all, if the internet has taught us anything about the U.S., it is that people love their bacon.