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From a Phys.org story:
Algae is evolving as the next new alternative protein source consumers are anxious to bite into as an ingredient in crackers, snack bars, cereals and breads, according to a July 12th presentation at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago.
Algae, quinoa and pulses are considered by some food technologists to be the best protein sources and strong alternatives to slow meat consumption, reduce food waste and help feed the world's growing population.
Algae is a new vegan source of protein with a comparable carbon footprint to existing vegan proteins, such as rice and soy, according to Beata Klamczynska who leads food application development at Solazyme. It contains 63 percent protein, 15 percent fiber, 11 percent lipids, 4 percent carbohydrates, 4 percent micronutrients and 3 percent moisture, she said, and is easily digested and considered heart healthy. It's found in the ingredient lists of some protein shakes, crackers or bars, cereals, sauces, dressings and breads.
"Are consumers ready for algae as an ingredient? Yes, they are ready and excited about algae," she said. "The more they learn, the more excited they get. Just a little education eliminates any doubts.
(Score: 2) by Freeman on Tuesday July 14 2015, @04:09PM
Kale is special in it's own unique way and I let my family eat it. I eat it, if it's chopped fine like shredded lettuce and there's not a whole lot of it. It probably reminds me too much of seaweed. Which I also avoid eating as much as possible, but sometimes I "Get to go to a Sushi place" to eat. Red Bean Paste isn't that edible either, but I know some that love it. To each their own.
Joshua 1:9 "Be strong and of a good courage; be not afraid, neither be thou dismayed: for the Lord thy God is with thee"
(Score: 2) by Phoenix666 on Tuesday July 14 2015, @04:58PM
I find kale is in many ways analogous to collard greens, which many are familiar with if they like Southern comfort food. It's a green that strangely and satisfyingly has texture. You can sink your teeth into it. Prepared differently, as you have described, it can be light like cabbage sprinkled over a salad of greens at a salad bar. Or dehydrated, you can eat it like the most sinful snack while watching Marvel-inspired movies or sports (if you happen to be one of those), and not feel empty and used at the end.
Me, I come from a Scottish heritage and have a genetically received reverence for parsimony, that is, killing many birds with one stone. Kale is such a thing.
Washington DC delenda est.