New Type Of Seaweed: Tastes Like Bacon And Is Healthier Than Kale

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By Jess Murray Truth Theory

Whilst on any healthy and wholesome diet plan, many of us are simply dreaming of our favourite foods and our past delicious indulgences.

Well, now that salivating thought doesn’t have to be merely a dream, as it has recently been discovered that a new type of seaweed can be fried to make it taste just like bacon, meaning that we can eat healthy, whilst feeling like we are crunching down on bacon.

The innovative and delicious new type of seaweed was created when researchers at Oregon State were growing a new strain of seaweed in an attempt to find a good food source for edible snails, which are a hugely popular food in Asia.

The newly discovered strain normally grows along the Pacific and Atlantic coastlines, and is a form of red marine algae which looks like a translucent red lettuce.

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One of the researchers, Chuck Toombs, commented that he thought that the new seaweed had “the potential for a new industry for Oregon,” according to his press release for Oregon State.

Coombs then proceeded to work with the university’s Food Innovation Centre, which uses seaweed as its main ingredient in many foods.

Oregon State researcher, Chris Langdon, who was initially working on the seaweed, said that there are currently no US companies who grow the red algae for the intention of a food source, but it has been commonly consumed in northern Europe for centuries.

Langdon claimed that when the seaweed is fried, it tastes exactly like bacon, with no classic and expected seaweed taste at all. The red algae also has twice the nutritional value of kale, and is a very fast grower, which makes it excellent for the healthy food market.

Researchers so far have not yet analysed whether is will be practical to grow the seaweed for the commercial market, but the team believe that the vegan and vegetarian markets will show a lot of interest in the product.

Due to this prediction, there is currently work on a marketing plan for a new line of the seaweed products, conducted by Toombs’ student team.

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About The Author

Jess Murray is a wildlife filmmaker and conservation blogger, having recently returned from studying wildlife and conservation in South Africa, she is now striving to spread awareness about the truth behind faux conservation facilities throughout the world. You can follow Jess on Facebook Here

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