Scientists at Oregon State University have patented a new strain of seaweed, which is full of protein, has twice the nutritional value of kale and when fried it tastes like bacon. It took 15 years for researchers to come up with Dulse, a form of seaweed.

Though it took 15 years, researchers at Oregon State University have justified their efforts by developing and patenting a form of seaweed, Dulse, which is packed with protein, quite low in calories and when fried, it gives taste of bacon.

Initially, the plant was developed as a quick feed for abalone. When the strain of Dulse was given to abalone, it grew quickly. Seeing the performance an abalone operation in Hawaii has been started in which the seaweed is given on a commercial scale.

After that the product development team at OSU's Food Innovation Center came up with foods made up of Dulse. Recipe testing has been done in which a cracker and salad dressing has been successful. The researchers have stated that the variety they have developed can be farmed and eaten fresh.

Researchers have received grant from the Oregon Department of Agriculture to work on Dulse as a 'specialty crop'. The team has roped in a culinary research chef so that he can bring advancements in recipes and products.

Many chefs in Portland are now testing it in both forms, raw and cooked. For now, there is no commercial operation. OSU researcher Chris Langdon, who has developed the strain, said, "Theoretically, you could create an industry in eastern Oregon almost as easily as you could along the coast with a bit of supplementation. You just need a modest amount of seawater and some sunshine".