They're trying to appeal to people who like beef burgers and bacon, but they're not just trying to mimic the same flavors and aromas.
A "briny character, with roasted notes"
| quote | | Royal kombu (aka sugar kelp) harvested from the Netherlands’ first organic seaweed farm enriches and flavors the Dutch Weed Burger’s soy-chip-based patty, which is served on a bun tinted green with microalgae and garnished with sauce featuring sea lettuce. Kulsdom describes the burger as having a briny character with roasted notes. “It’s a mix between familiar and new flavors, and that really works well,” he says. “People don't associate it therefore with a meat replacer but [approach it as] a standalone plant-based burger.” |
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The pitfalls of being too "kelp-forward"
| quote | | Like Kulsdom, Boyd Myers acknowledges that seaweed calls for a thoughtful matchmaker. “Our Kelp Jerky is over 70 percent kelp, which we’ve learned is too kelp-forward for the mainstream consumer,” she says. AKUA is in the process of reformulating its jerky. “We dropped the kelp to about 30 percent in our Kelp Burger recipe and combined its flavor with more familiar flavors like tomatoes, extra virgin olive oil, black beans and quinoa, and people really love the burger, whether they love eating seaweed or not,” she explains. |
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"Is Seaweed the Next Big Alternative to Meat?"
| quote | | From kelp burgers to bacon of the sea, sustainable food entrepreneurs are innovating to charm hungry omnivores. |
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Smithsonian Magazine; June 23, 2022.
https://www.smithsonianmag....e-to-meat-180980299/
TEXT and PHOTOS[This message has been edited by rinselberg (edited 06-24-2022).]
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