Chris Langdon, a researcher at Oregon State University’s (OSU) Hatfield Marine Science Center, worked on the new seaweed strain for 15 year before patenting it this summer.
‘When you fry it, which I have done, it tastes like bacon, not seaweed. And it’s a pretty strong bacon flavour,’ said Langdon.
The new strain, which looks like a light red lettuce, is an excellent source of minerals, vitamins and antioxidants and is 16 per cent protein in dry weight, according to researchers.
Yes, you read that right. The seaweed is healthy, tastes great and even has to distinctive red color of bacon. What’s not to love?
Gil Sylvia, director of the Coastal Oregon Marine Experiment Station at OSU’s Hatfield Marine Science Center in Newport is a seafood economist, and has said that although dulse has great potential, no one has yet done a full analysis on whether a commercial operation would be economically feasible.
‘That fact that it grows rapidly, has high nutritional value, and can be used dried or fresh certainly makes it a strong candidate,’ he said.
I don’t know about you, but I’d definitely buy some healthy veggie bacon! Researchers are hopeful that the new strain will provide a thriving new local industry.