Seabacon: Good For The Sea, Good For You

Jim_S

Resident Curmudgeon
Gold Site Supporter
(Not sure exactly where to put this. Isn't seaweed a veggie?)

Seabacon: Good For The Sea, Good For You
Trisha Miller
July 24, 2015

Yes, that headline reads correct. A new strain of seaweed was discovered that tastes just like bacon. Actually, the seaweed has been grown at Oregon State University for some time. However, OSU researchers have placed a patent on the aquatic delicacy after discovering what it tastes like when cooked up—bacon.

The seaweed, called dulse, was originally grown to sustain sea life (specifically some types of abalone) because the plant grows extraordinarily quickly. So, it only makes sense that OSU scientists would want to capitalize on this fishy treat. Researchers are currently growing about 20-30 pounds of seaweed a week, but plan to boost production up to 100 pounds per week.

Another special benefit of the plant is that it happens to be packed full of vitamins, minerals and antioxidants. The seaweed contains “16 percent protein in dry weight,” boasts Chris Langdon, a researcher at OSU’s Hatfield Marine Science Center. Researchers working with Langdon say that the plant might be the “most productive protein source on earth.”

Researchers say the seaweed will be used in the creation of many food products. The algae will be used as “bacon flavoring” in many traditionally bacon-flavored items. The team has already begun work on a salad dressing and rice crackers.

It is already being commercially used in many other countries around the world. Dulse is popular in Europe, used as an additive powder to smoothies or simply by crumbling the plant on top of foods. There are no commercial growers or distributors of dulse in the United States. Different strains of the seaweed have been used in health foods distributed around the U.S., however, researchers say that with the particularly mouth-watering flavor of this strain, a market could open in the vegan niche alone.

The team has been granted funds to move forward with growth of the plant marketed as a “specialty crop” which has never happened with a seaweed or seafood at OSU before. Dulse chefs have been experimenting with all types of culinary concoctions to see which usage of the plant works best. Jason Ball, a research chef at the Food Innovation Center, has investigated such dishes as dulse veggie burgers, dulse trail mix and even a dulse beer. Several items are being tested by patrons in order to determine which foods would be better received on a commercial level. Some of the items being tested currently include sesame seed chips and popcorn peanut brittle.

Think Progress discusses the possibility of dulse having eco-benefits: “You’re dealing with a crop that doesn’t require fresh water, it does not require arable land.” The plant not only provides food for all types of sea animals, but grows so quickly that it can be used as food for humans. This can be done without compromising the integrity of animal ecosystems. Some oceanic areas may be saturated with nutrients, like nitrogen, due to fish overpopulating an area. The dulse can be planted in these locations and will soak up the excess nutrients and use them as food for growth. However, Fast Ecoist says that growing in the ocean does bear the risk that the seaweed could absorb some harmful toxins like mercury and other nasty chemicals that could potentially be floating around in the great big blue. The pros definitely seem to outweigh the cons as far as the eye can see (or kelp can grow), but can this “miracle plant” live up to all that is promised?

Read more: http://www.care2.com/greenliving/seabacon-good-for-the-sea-good-for-you.html#ixzz3hKXt58wC
 
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