Researchers from Oregon State University (OSU) have recently developed a new species of seaweed that tastes like bacon. Packed full of marine algae, the seaweed is derived from the dulse (Palmaria palmata) strain, and represents a rich source of antioxidants, vitamins and minerals.
Also known as dilsk, Dulce is a red-colored algae that grows along the coastlines of the Atlantic and Pacific Oceans. When dried, it is typically sold for approximately $90 per pound. The seaweed is often used in cooking or as a supplement, and has been an important source of fiber for Icelandic people. In fact, it’s been used by northern Europeans for a number of centuries.
The research team has been growing the new strain of dulce for around 15 years, fully aware of its potential health benefits. According to OSU College of Business Faculty member Chuck Toombs, the super seaweed offers twice the nutritional benefit of kale, and has the potential to open up an entirely new commercial industry for Oregon.
“The original goal was to create a super-food for abalone, because high-quality abalone is treasured, especially in Asia,” explained researcher Chris Langdon of Oregon State University’s Hatfield Marine Science Center.
Abalone is any edible gastropod mollusk from the family Haliotidae. The Big Island Abalone Corporation has been successfully growing and harvesting both dulce and the shell-bearing abalones, on a commercial scale, in Hawaii.
When Toombs went to see Langdon at his office one day, he noticed rows of bubbling tanks, packed with the translucent algae. It was at this moment that Toombs realized OSU had the facilities to develop highly nutritious foods that use dulse as the primary ingredient.
Working in conjunction with the university’s Food Innovation Center in Portland, Toombs and colleagues came up with a number of new seaweed-based foods, including rice crackers and salad dressings.
The Oregon Department of Agriculture then gave the team the greenlight to use dulse seaweed as a “specialty crop,” allowing the team to consult research chef Jason Ball. Currently, a number of chefs from the Portland area are looking at dulse’s possible culinary applications.
While dulce has not been extensively tested to determine its economic viability, it does possess a number of ideal properties. According to the director of the Coastal Oregon Marine Experiment, Gil Sylvia, not only is dulce seaweed highly nutritious, it also grows at a rapid rate. As an added bonus, Sylvia claims it can be used “dried or fresh.”
“In Europe, they add the powder to smoothies, or add flakes onto food. There hasn’t been a lot of interest in using it in a fresh form. But this stuff is pretty amazing,” explained Langdon. The super-food, which was recently patented by the OSU researchers, could also become a hit among vegan shoppers: “When you fry it, which I have done, it tastes like bacon, not seaweed. And it’s a pretty strong bacon flavor.”
Mass production of dulce would be pretty straightforward, according to Langdon. All you would need is some sunlight and seawater.
Top image credit: Stephen Ward, OSU Extension and Experiment Station Communications.
