The scientists have developed and patented a new strain of dulse, a succulent red seaweed that grows quickly and is an excellent source of minerals, vitamins and antioxidants. It also has a high protein content, with twice the levels found within kale.
Dulse is traditionally found growing wild along the northern Pacific and Atlantic coastlines and has been popular in traditional Irish, Icelandic and Scandinavian cooking due to its high protein content, and umami flavour.
This particular variety of dulse has now been granted status as speciality crop by the U.S Department of Agriculture, enabling researchers at Oregon State University’s Food Innovation Center to explore means of growing dulse on a commercial scale. Researchers are also currently testing recipes for dulse veggie burgers, trail mix, and dulse beer.
Image credit: Oregon State University / Flickr
This rediscovery of dulse forms part of a wider trend exploring the potential of seaweeds and vegetables for mainstream human consumption.
Seaweed is particularly interesting as a food crop due to its ability to thrive in waters with greater concentrations of carbon dioxide. Seaweeds, including dulse, extract nutrients such as CO2 from aquatic ecosystems, and so can sometimes reverse a nutrient imbalance in the water. Once grown on a commercial scale, could this restorative function still be preserved?
According to researchers, an Israeli company has already expressed an interest in growing dulse using hydroponics, in the aim of producing a pork-free alternative to bacon. Could the smoky taste convince consumers to turn from traditional strips to seaweed?
Oregon’s Agricultural Progress (July, 2015) The next big thing: expect to see seaweed on the menu
Oregon State University (July, 14 2015) OSU researchers discover the unicorn – seaweed that tastes like bacon!
Huffington Post , (June, 6 2015) Ocean Greens: The least deadliest catch
Futures Centre (July, 1 2015) A leafy future for protein