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The superfood that tastes of BACON: Scientists create strain of dulse seaweed that is packed with antioxidants but tastes of pork
New strain of seaweed that grows along the coast has been patented
Dulse is rich in antioxidants and contains 16 percent protein in dry weight
Was originally created as a fast growing food for sea snails eaten in Asia
Rice cracker and salad dressing are among foods developed so far
A succulent red seaweed has been created that is packed full of protein, but unlike any other 'superfood' proclaimed as the world's next culinary saviour, you might actually want to eat this one.
And that's because it tastes just like bacon.
The new strain of dulse is a variation of a seaweed that grows in the wild along Pacific and Atlantic coastlines and is sold in dried form as a nutritional supplement.
Researcher Chris Langdon and colleagues at Oregon State University's (OSU) Hatfield Marine Science Center patented the new strain of seaweed after working on for the past 15 years.
'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.
New strain of seaweed that grows along the coast has been patented
Dulse is rich in antioxidants and contains 16 percent protein in dry weight
Was originally created as a fast growing food for sea snails eaten in Asia
Rice cracker and salad dressing are among foods developed so far
A succulent red seaweed has been created that is packed full of protein, but unlike any other 'superfood' proclaimed as the world's next culinary saviour, you might actually want to eat this one.
And that's because it tastes just like bacon.
The new strain of dulse is a variation of a seaweed that grows in the wild along Pacific and Atlantic coastlines and is sold in dried form as a nutritional supplement.
Researcher Chris Langdon and colleagues at Oregon State University's (OSU) Hatfield Marine Science Center patented the new strain of seaweed after working on for the past 15 years.
'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.
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