Oregon State University researchers have patented a new strain of a succulent red marine algae called dulse that grows extraordinarily quickly, is packed full of protein and has an unusual trait when it is cooked.
This seaweed tastes like bacon.
Oregon State University researchers have patented a new strain of a succulent red marine algae called dulse that grows extraordinarily quickly, is packed full of protein and has an unusual trait when it is cooked.
This seaweed tastes like bacon.
Dulse (Palmaria sp.) grows in the wild along the Pacific and Atlantic coastlines. It is harvested and usually sold for up to $90 a pound in dried form as a cooking ingredient or nutritional supplement. But researcher Chris Langdon and colleagues at OSU’s Hatfield Marine Science Center have created and patented a new strain of dulse – one he has been growing for the past 15 years.
This strain, which looks like translucent red lettuce, is an excellent source of minerals, vitamins and antioxidants – and it contains up to 16 percent protein in dry weight, Langdon said.
“The original goal was to create a super-food for abalone, because high-quality abalone is treasured, especially in Asia,” Langdon pointed out. “We were able to grow dulse-fed abalone at rates that exceeded those previously reported in the literature. There always has been an interest in growing dulse for human consumption, but we originally focused on using dulse as a food for abalone.”
The technology of growing abalone and dulse has been successfully implemented on a commercial scale by the Big Island Abalone Corporation in Hawaii.
Langdon’s change in perspective about dulse was triggered by a visit by Chuck Toombs, a faculty member in OSU’s College of Business, who stopped by Langdon’s office because he was looking for potential projects for his business students. He saw the dulse growing in bubbling containers outside of Langdon’s office and the proverbial light went on.
“Dulse is a super-food, with twice the nutritional value of kale,” Toombs said. “And OSU had developed this variety that can be farmed, with the potential for a new industry for Oregon.”
Toombs began working with OSU’s Food Innovation Center in Portland, where a product development team created a smorgasbord of new foods with dulse as the main ingredient. Among the most promising were a dulse-based rice cracker and salad dressing.
The research team received a grant from the Oregon Department of Agriculture to explore dulse as a “specialty crop” – the first time a seaweed had made the list, according to Food Innovation Center director Michael Morrissey.
Continue reading at Oregon State University.
Red seaweed image via Shutterstock.
