Experts from the Oregon State University (OSU) have developed a superfood that is made out of seaweed but surprisingly tastes like bacon. The unexpected mix of food elements was unveiled after a new strain of dulse, which is a red marine algae, was patented for the consumption of a sea creature. According to the experts, the bacon-tasting superfood is packed with protein, vitamins and minerals.
The original objective of the project is to develop a superfood for abalone, says Chris Langdon from the OSU's Hatfield Marine Science Center. High-quality abalone is of utmost essentiality, particularly in Asia. The research team fed abalones with their patented dulse and later found that the growth rate was able to surpass the numbers indicated in the literature. Although there have been expressed interests towards the possibility of making dulse available for humans, the researchers focused on using it to feed the abalone alone.
Dulse or Palmaria are wild seaweeds that grow along the Atlantic and Pacific coasts. These sea resources may provide income as its dried form used as cooking ingredient can be sold by up to $90 per pound. The researchers at OSU developed and controlled a new strain of this algae, which had been budding in their laboratories for 15 years. The new strain resembles a red algae that have a translucent appearance, and is said to contain antioxidants and 16 percent of protein when dried.
The possible feasibility of this new strain for other uses aside from abalone consumption started when Chuck Toombs, a faculty member in the College of Business at OSU saw the growing dulse in Langdon's office. He was then looking for a probable project for his students taking up business and when he saw the seaweeds in the bubbling containers, his interest set in.
"Dulse is a super-food, with twice the nutritional value of kale," says Toombs. "And OSU had developed this variety that can be farmed, with the potential for a new industry for Oregon."
Toombs then collaborated with OSU's Food Innovation Center. A team of product development specialists then used dulse as the main ingredient for a variety of new food items.
Although dulse is highly nutritious, has a wide range of uses (dried or fresh) and can grow swiftly, making it a good candidate for economic purposes, Gil Sylvia, director of the Coastal Oregon Marine Experiment Station at OSU's Hatfield Marine Science Center says no complete investigation had been made regarding its economic feasibility.
Nonetheless, the Oregon Department of Agriculture awarded a grant to the research group for them to further study and investigate on dulse as a "specialty crop." With this, the team was able to collaborate with Jason Ball, who used to work for the University of Copenhagen's Nordic Food Lab, where he mentored chefs to use local products more efficiently. His main contribution to the team is his 'culinary research' chef's perspective, says Sylvia. At present, some chefs based in Portland are now looking at the potential uses of fresh dulse, and according to them, dulse may have significant applicabilities both as a raw seaweed or a food additive.
The MBA students of Toombs are currently mapping out a marketing plan for a new series of specialty food items and studying the possibility for creating a new industry in the aquaculture sector.
Photo: Akuppa John Wigham | Flickr
