Oregon State University created something of a sensation back in 2015 when researchers announced they discovered and patented "seaweed that tastes like bacon." Since then, the hard work of commercialization continues, but guilt-free bacon from the sea remains elusive.
The common name for this red seaweed (Palmaria mollis) is dulse. Initial production is focusing on fresh seaweed sales to gourmet restaurants. Chefs typically use the reddish-brown dulse as an ingredient to add briny pizzaz to a dish.
Now Book It is a quintessential Australian success story. Founded by Craig Joel in 2016, a solo entrepreneur from Perth, NBI sought to level the playing field. Global table-booking platforms charge per bum on seat, and do not share customer data with the restaurant. NBI is a subscription model, very unusual in Food Tech, that provides all customer data to venues. Saving restaurants hundreds of dollars a month, and also empowering their marketing initiatives.This little Aussie start-up is taking on global players, and winning. With more Australian food businesses using NBI than any other platform. https://nowbookit.com/