University of Oregon scientist Chris Langdon and his team have pioneered a seaweed that delivers the rich, savory taste of bacon when fried—without the meat itself.
After 15 years of research at the marine studies center, they've enhanced the natural compounds of Palmaria, an abundant algae from the Pacific and Atlantic Oceans. The result, Palmaria mollis, has a lettuce-like texture, high protein levels, and very low calories, per the scientists' findings.
The project began as a feed for abalone shellfish but shifted dramatically upon discovering its bacon-like flavor profile. It's now in development, with successful tests in vinaigrettes and biscuits.
This innovation could soon grace dinner plates everywhere.
