They had us at bacon...
Bacon that's not actually bacon. What?
Scientists from Oregon State University are keen to put dulse - a type of seaweed that tastes like bacon when fried - on the food map.
The OSU researchers have patented the new strain of red algae, which resembles red lettuce.
According to researcher Chris Langdon who has been growing dulse for the past 15 years, it's an excellent source of minerals, vitamins and antioxidants, and it contains up to 16% protein in dry weight.
Working with Michael Morrissey, director and professor of the OSU food innovation centre, the scientists have been experimenting with a range of foods - including ramen noodles and beer - using dulse as the main ingredient. A salad dressing and rice cracker are among their most promising creations so far.
They have also been working with local chefs to help get the message out about dulse so Oregonians can try out the exciting new ingredient themselves.
Dulse flakes are available in the UK and are recommended for sprinkling onto salads or crackers.
Meanwhile, we eagerly await the day when we can bring home the (fake) bacon.