[UK] Since the dawn of food time, man (and woman) has been struggling to find an alternative to bacon. Turns out the answer was Continue reading I sea bacon. Seaweed bacon. Yes, seaweed
[USA] During the summer of 2015, Oregon State University researchers discovered what they amusingly termed “the unicorn” Continue reading Is this seaweed the magical bacon unicorn of vegetables?
[UK] When I heard rumors of a type of sea vegetable that, when cooked, tasted like bacon, I wanted in. Continue reading Erin Brodwin: We tried the seaweed that ‘tastes like bacon’ and is healthier than kale
[UK] Vegetarian bacon is often made of beans, tofu or other ‘alternative’ proteins. And – unfortunately for vegans – egg, too. Continue reading Is ‘seaweed bacon’ the delicious veggie dream it’s cracked up to be?
[Netherlands] If seaweed pasta wasn’t wacky enough for you, Dutch specialist Seamore has released its latest type of seaweed in disguise: ‘I Sea Bacon’. Continue reading Dutch seaweed specialist launches ‘seaweed bacon’
[Netherlands] Following ‘I sea pasta,’ Seamore has now announced a new product during the official launch of Foodyard Amsterdam. Continue reading New bacon-flavoured seaweed
[USA] Chef Wendy Thueson shared a highly nutritious and delicious sandwich recipe that substitutes bacon for seaweed! Continue reading Bacon-less BLT sandwich recipe
[USA] Researchers at Oregon State University think the Pacific Ocean and its coastal tide pools may harbor the next big thing in Oregon food: Continue reading OSU’s latest crop: Seaweed with bacon taste
[South Korea, USA] Twelve years ago, during an extended layover in Seoul, Korea, I discovered the ancestors of the packaged seaweed snacks that today’s hip kids have in their lunchboxes. Continue reading Seaweed, salvation and salivation: Algae can serve as surprising substitute for bacon
[USA] Dulse started as humble abalone feed, sold for $4 an ounce as a cooking ingredient and mostly limited to the realms of fish and hippy food. But the seaweed held a secret: Continue reading Portland food masterminds bottle bacon-tasting seaweed; could it be the next kale?