Scientists from the Oregon State University (OSU) declare discovering a new kind of seaweed. They claim it could match the health benefits provided by kale. Furthermore, this seaweed bears the exact flavor of bacon.
The mineral and protein packed red marine algae “dulse”, very closely resembles the average red lettuce, a TIME report shows.
Harvesters can gather the seaweed in the wild down the length of the Pacific and Atlantic seaboard. When dried, the patented algae sells as a cooking or nutritional ingredient.
Chuck Toombs, team member and OSU faculty said, “Dulse is a superfood, with twice the nutritional value of kale.” He added, “And OSU had developed this variety that can be farmed, with the potential for a new industry for Oregon.”
Originally, the team planned to grow the new strain of Dulse as a feed for Abalone. They immediately altered their focus when they discovered the potential of the seaweed as addition to the human food market.
Best when fried
Chris Langdon, Chief Researcher for the team remarked, “There hasn’t been a lot of interest in using it in a fresh form. But this stuff is pretty amazing,”
“When you fry it, which I have done, it tastes like bacon, not seaweed. And it’s a pretty strong bacon flavor,” he said further.
Langdon’s team already received a large grant from the Oregon Department of Agriculture (ODA). The ODA made a commitment to support the initiative of developing Dulse as a special crop. The team presently works in tandem with the Portland Food Innovation Center along with a number of chefs. They aim to learn more methods on how to integrate Dulse in everyday cooking.
At this time, the U.S. lacks an authorized commercial venture concerning human consumption of Dulse. However, the team is confident in the sales potential of their product in foreseeable future.
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