Is this the next foodie craze? And does it really taste like bacon or is it just hype?
Would you believe that scientists have created a strain of seaweed that tastes like bacon when fried? If you’re a little skeptical, it’s understandable — after all, how can a plant taste anything like a fatty piece of meat from a pig?
But Oregon State University researchers are arguing they’ve done just that, and have patented this seaweed strain called dulse — a plant that almost resembles bacon with its long, red strips, according to a LAist report.
In addition to tasting good, this plan has even more nutrients than the current foodie craze, kale — could this new bacon-like veggie supplant that as the new foodie obsession?
Dulse was developed to feed abalones for commercial harvesting operations, but someone saw the potential to turn it into a food for human consumption, especially with its high nutritional value. The OSU variety can be farmed and could potentially bring new business to Oregon, said Chuck Tooms of the College of Business at OSU, according to the report.
Dulse has a lot of protein — as much of 16 percent of it is protein by dry weight. It also has lots of vitamins, minerals, and antioxidants.
And it’s not the first time humans have thought about munching on it. Way up in Iceland, it is called sol and is eaten with butter, or mixed in with soups or added to bread.
In Europe, powdered dulse is made into smoothies or sprinkled onto food.
But it’s the frying part that has entrepreneurs really excited, since they believe it to taste like bacon and not seaweed. In fact, they even described the bacon flavor as “strong.”
But does it really? Perhaps the only way to find out is to taste for yourself.
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