Dulse Seaweed Fries Like Bacon

Oregon State University researchers patented a fast-growing strain of red seaweed called dulse that reportedly tastes like bacon when fried and offers twice the nutritional value of kale. Marine biologist Chris Langdon and his team originally cultivated it as food for edible sea snails called abalone. The dulse contains vitamins, minerals, antioxidants, and up to 16% protein by dry weight. After business professor Chuck Toombs recognized its potential for human consumption, the university's Food Innovation Center began developing products such as rice crackers and salad dressing from it.

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