Researchers at the Oregon State University (OSU) have patented a new strain of red marine algae that tastes like bacon when cooked.
Scientists working with the seaweed named, 'dulse' claim that it contains minerals, vitamins and antioxidants and also carries up to 16% protein in dry weight.
While dulse is already cultivated in the wild along the Pacific and Atlantic coastlines, and is sold for around $90 per pound as a cooking ingredient or nutritional supplement, researcher Chris Langdon and colleagues at OSU's Hatfield Marine Science Center have developed a new strain after working on it for 15 years.
According to the researchers, dulse contains twice the nutritional value of kale, a vegetable with green or purple leaves that is called a superfood due to the high content of vitamins, minerals and anti-oxidants.
Langdon said: "The original goal was to create a super-food for abalone, because high-quality abalone is treasured, especially in Asia.
"We were able to grow dulse-fed abalone at rates that exceeded those previously reported in the literature. There always has been an interest in growing dulse for human consumption, but we originally focused on using dulse as a food for abalone."
While the seaweed has been used as a food in northern Europe for a long time, the researchers claim that there are no commercial operations to grow dulse for human consumption in the US.
"In Europe, they add the powder to smoothies, or add flakes onto food. 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," added Langdon.
