Seaweed, one of the world's fastest-growing plants, is also abundantly rich in protein and it is the star ingredient in Umaro Foods' plant-based bacon. Thanks to ocean-farmed seaweed, the company creates a meatless alternative to bacon and its protein of choice replaces heme. As co-founder Beth Zotter describes, "We are pioneers at the forefront of a new frontier in protein. We’re developing advanced systems in high-tech ocean farming and precision protein extraction that will unlock the ocean as our future source of protein."
Seaweed-based ingredients are also used for the purposes of encapsulating plant-based oils into fat that produces a crispy, crunchy texture. Umaro Foods sets itself apart as the first and only company to commercialize seaweed protein and future developments may include breakfast meat and other cured meats.
Seaweed-Based Bacon Alternatives
Umaro Foods Develops Plant-Based Bacon from Ocean-Farmed Seaweed
Trend Themes
1. Seaweed-based Proteins - Seaweed-based ingredients are being commercialized for the development of meatless alternatives, opening opportunities for companies to innovate in protein production.
2. Precision Protein Extraction - The development of advanced systems in high-tech ocean farming and protein extraction from seaweed opens up a new frontier in the field of protein sources.
3. Crispy Plant-based Oils - Encapsulating plant-based oils in seaweed fat that produces a crispy texture is being used in meatless alternatives, paving the way for innovation in plant-based food production.
Industry Implications
1. Food Manufacturing - As seaweed proteins are used for the development of meatless alternatives, food manufacturers can explore this opportunity to innovate in the protein production industry.
2. Sustainable Agriculture - Developing advanced systems in high-tech ocean farming opens up opportunities for sustainable agriculture companies and further research in seaweed farming.
3. Plant-based Food Production - The use of seaweed-based ingredients in the development of meatless alternatives opens new opportunities for plant-based food production companies to devise innovative ways to produce plant-based oils and fats for plant-based substitutes.