Everything tastes better with bacon, right? But what if you could get bacon’s smoky, savory flavor without the fat and calories?
Researchers at Oregon State University have patented a new strain of dulse, a red marine seaweed that’s an excellent source of protein, vitamins, minerals and antioxidants — and it tastes like bacon when cooked.
Since Oregon State announced this discovery last summer, chefs such as Pat LaFrieda — also known as the King of Meat — have put dulse to the test and on national television declared it delicious.
This strain of dulse was developed by fisheries professor Chris Langdon and colleagues at Oregon State’s Hatfield Marine Science Center in Newport. Langdon has been growing dulse for 15 years, originally as a food for abalone. Then Chuck Toombs, a faculty member in the College of Business, saw its potential to be farmed and commercialized.
A product development team at Oregon State’s Food Innovation Center in Portland has created several new foods using dulse, including a rice cracker and salad dressing. Look for dulse on the menu as restaurants in Portland and Newport test new entrées.