Bacon for vegan
Geneticists have created algae with bacon flavor
Tape.<url> based on Oregon Live: Vegans, bacon lovers can unite over OSU's seaweed discovery Geneticists from Oregon State University (USA) have patented a new variety of dark red edible seaweed dulce, the portal Oregon Live reports.
From naturally occurring dulce, this variety has inherited a pronounced taste of bacon, which manifests itself during frying and smoking. The peculiarity of the artificially bred variety is that it grows very quickly. As the researchers noted, in two laboratory boxes they can grow from 9 to 13 kilograms of algae in a week.
In the USA, 400 grams of dulce cost from $ 60. The invention of Oregon scientists will make them more accessible to a wide range of consumers.
A team of researchers invited chef Jason Ball to develop commercial products using a new variety. After studying about 50 options – from instant noodles to beer – the experimenters decided that the first such product would be salad sauce, and then, most likely, seaweed crackers would appear.
Professor Chris Langdon, who led the project, said that he first bred a new variety 15 years ago to create food for shellfish known as haliotis, or abalone. It was assumed that the algae would grow by absorbing the waste products of the snails, and the snails, in turn, would feed on algae. Subsequently, Langdon refused to use abalone, but did not suspend experiments on breeding dulce.
Dulce algae has twice the nutritional value of curly kale cabbage, and the protein content in them reaches 19 percent (from dry weight – VM). Until now, they were usually crushed and used as a seasoning.
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17.07.2015