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"gewg_" writes:

El Reg reports

Months before the World Health Organisation (WHO) declared bacon a carcinogen, American boffins may have found a solution: algae that tastes just like bacon, but without the bad bits the Doctors at WHO say could cause your untimely demise.

The eukaryote[1] in question is called Dulse (Palmaria sp.) and, as explained Oregon State University, is already in demand as a tasty addition to various recipes. Boffins at the University had been experimenting with a new strain of the plant designed to boost growth of abalone, a delicious and expensive shellfish. Results were good: abalone grew faster on a diet of modified Dulse than they did on other foodstuffs.

And then one of those things happened that is supposed to happen at Universities: folks from the business school met folks from Marine Science Center and asked if they were working on anything that might be a good project for students.

Thus did Dulse attain the status of a "specialty crop" at Oregon's Food Innovation Center. From that collaboration some of the algae, which apparently resembles "translucent red lettuce", found its way into a frying pan wielded by Chris Langdon, a professor in the Department of Fisheries and Wildlife at OSU.

"When you fry it, which I have done, it tastes like bacon, not seaweed. And it's a pretty strong bacon flavor", Langdon says.

Those among you who, on WHO's advice, have stopped eating bacon can't start planning a hangover in anticipation of a virtuously restorative fry-up because Dulce production isn't exactly happening in bulk. It's not hard to imagine that will change after WHO's bacon-killer: OSU announced its find in July and now has a potential market it could only dream of at the time.

[1] A eukaryote is any organism whose cells contain a nucleus and other organelles enclosed within membranes.

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