Scientists at Oregon State University Have Invented the Bacon-Flavored Seaweed

Dulse Seaweed is now bacon-flavored.

A recent announcement informs that scientists at Oregon State University have invented the bacon-flavored seaweed. This is for the first time when a similar project has been developed offering consumers a product that is both healthy and tasty.

Junk food chains might have just met their worst enemy: the dulse seaweed, which promises to keep your body healthy and fit and to keep your taste buds begging for more. The new product was developed by scientists at the Oregon State University after trying to revamp the dulse seaweed and make it more attractive to consumers.

Their initiative has been very successful, if we were to judge on the numerous praises they have received. Dulse seaweeds normally grow in the Pacific and the Atlantic Ocean, being highly appreciated among Asian populations, especially in its dried form.

Chuck Toombs, a member of the College of Business from the Oregon State University stimulated the minds of his students by asking them to think of a way to reinvent the plant. This experiment has led to a bacon-flavored dulse seaweed that becomes increasingly tastier as one fries it.

Nutritious experts have been impressed by the new invention, especially since dulse seaweed have such nutritious properties. Based on their declaration, this marine plant is rich in vitamins, antioxidants and proteins. As a matter of fact, the percentage of proteins is 16 times bigger than in the case of other similar plants.

Unfortunately, the plant has been avoided, so far by consumers because it did not have a very good taste. Scientists hope the new discovery will change people’s perception on dulse species and will increase its consumption.

The experiment that the Oregon State University has conducted has been acknowledged by the Oregon Department of Agriculture. The institution has given researchers a grant to offer them support for additional experiments in this field.

Toombs has stated that the team of experts will continue to study these sea plants in order to find new ways to improve them. They estimate that they could soon release rice crackers and salad dressing that contain dulse as the main ingredient.

However, dulse production must mirror the increased market requests of seaweed; therefore, scientists will also look into the possibilities of growing dulse production among Oregon’s agricultural community. They believe they can boost production to 100 pounds per week as these sea plants only require small amounts of sea water and sun light.

Image source: thedailymeal.net

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Melissa Gansler

Melissa calls herself Poet, essayist, and naturalist. Graduated from the University of Michigan, Melissa holds a degree in Literature. Besides English, she can also speak Chinese, German, French.